This chickpea soup is a cosy, filling, and nourishing soup that will warm you up on chilly days. It’s loaded with fresh vegetables like celery, carrots, and leek, and protein-rich chickpeas and pasta. And the recipe comes together in under 30 minutes!
Why This Recipe Works
If you’re looking for a delicious and healthy soup that will warm you up from the inside out, this chickpea soup will become your new go-to meal! It will keep you feeling energized and nourished for hours.
I’ve made this recipe so many times and it’s always a winner. It’s healthy, satisfying, budget-friendly, and just so delicious. And it’s super kid-friendly as well.
Chickpeas are packed with plant-based protein making them perfect for vegans and vegetarians. In combination with carrots, leek, celery, and baby spinach this soup is a nutritional powerhouse that is packed with protein, fiber, and vitamins that will nourish your body.
Diced tomatoes, onion, garlic, and herbs de Provence give this soup a fresh and Mediterranean taste that is similar to that of minestrone. For even more flavor, sprinkle the soup with fresh herbs like oregano or thyme before serving it.
To make it even more filling, I added small pasta that goes really well with the rest of the ingredients.
And I also love how easy this recipe is. With simple ingredients and straightforward steps, it comes together in less than 30 minutes. I love to top this soup off with some roasted chickpeas before serving it with rustic bread or even roasted garlic bread.
So grab your chickpeas, chop up the veggies, and give this chickpea soup a try. Trust me, you will love this recipe!
Ingredients & Substitutions
- Chickpeas – use canned chickpeas or cook dried ones in your Instant Pot before starting with this recipe.
- Leek
- Celery
- Carrots
- Onion & Garlic
- Tomatoes – canned diced tomatoes.
- Vegetable Broth – I use organic, low-sodium vegetable broth or my homemade vegetable broth made of fresh herbs and veggies.
- Pasta – use a small pasta shape.
- Spices – herbs de Provence, oregano, salt, and pepper.
- Spinach – I recommend baby spinach.
How To Make This Recipe
1. Step: Finely chop the onion and the garlic.
2. Step: Peel and cut the carrots into half moons. Cut the leek into rings and dice the celery.
3. Step: Heat some oil in a large pot and sauté the onion and garlic for 2-3 minutes or until translucent.
4. Step: Then add the vegetables.
5. Step: Add the spices and cook for 3 minutes on high heat.
6. Step: Add the diced tomatoes and the vegetable broth.
7. Step: Also add the chickpeas and pasta.
8. Step: Cook for 15 minutes on medium heat.
9. Step: Then add the baby spinach.
10. Step: Cook the soup for another minute. Then serve it hot with roasted bread. I love to sprinkle the chickpea soup with roasted chickpeas before serving it.
Tips & Tricks
- The soup is also great without the roasted chickpeas. But they definitely take it to the next level of deliciousness. I recommend doubling the recipe for the roasted chickpeas, so you have some to snack on later.
- For a gluten-free version, use gluten-free pasta. My favorite vegan pasta is brown rice pasta.
Storing
Stored in an airtight container in the fridge, this soup will last about 4-5 days.
Freezing
This soup freezes really well. Make sure to let it cool completely before freezing it in a freezer-safe container. You can freeze it for up to 3 months.
Let it thaw overnight in the fridge when you’re ready to eat it. Then just reheat it on the stovetop or in the microwave.
Reheating
I recommend reheating the chickpea soup on the stovetop or in the microwave. As the noodles absorb a lot of the liquid, the soup might be pretty thick. So just add some more vegetable broth as needed.
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I Love To Hear From You!
I hope you like this chickpea soup as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Chickpea Soup
Ingredients
- 1 onion
- 2 cloves of garlic
- 2 carrots
- 4 stalks celery
- 1 leek
- 2 teaspoons herbs de Provence
- 1 teaspoon oregano
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 1/2 cups small pasta
- 1 can chickpeas (2 cans if you make roasted chickpeas for the topping)
Instructions
- Finely chop the onion and the garlic.
- Peel and cut the carrots into half moons. Cut the leek into rings and dice the celery.
- Heat some oil in a large pot and sauté the onion and garlic for 2-3 minutes or until translucent.
- Then add the vegetables.
- Add the spices and cook for 3 minutes on high heat.
- Next, add the diced tomatoes and the vegetable broth.
- Also add the chickpeas and pasta.
- Cook for 15 minutes on medium heat.
- Then add the baby spinach.
- Cook the soup for another minute. Then serve it hot with roasted bread. I love to sprinkle the chickpea soup with roasted chickpeas before serving it.
Notes
- The soup is also great without the roasted chickpeas. But they definitely take it to the next level of deliciousness. I recommend doubling the recipe for the roasted chickpeas, so you have some to snack on later.
- For a gluten-free version, use gluten-free pasta. My favorite vegan pasta is brown rice pasta.
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