Chickpea Soup

Making a hot bowl of soup is one of my favorite things to do when it gets cold outside. This chickpea soup is special because it is very cheap to make but tastes like a fancy meal. You likely have most of the items in your kitchen right now. I love how the beans get soft and the broth gets thick and savory.

In this guide, I will show you exactly how to turn a few cans of beans into a dinner everyone will love. You will learn the best way to season it and how to keep it from being boring. It is a simple recipe that fills you up without making you feel heavy or tired afterward.

Want to see how easy it is to cook this at home? Let’s get started with the basics.

The Magic of Simple Ingredients

When I first started cooking, I thought I needed twenty different spices to make food taste good. I was wrong. I once made a soup with way too much salt and dried herbs, and it tasted like a spice cabinet. That mistake taught me that a few fresh things work much better than a lot of old jars. This chickpea soup uses garlic, onion, and a bit of lemon to stay bright and tasty.

Chickpeas are the star here. They are full of protein and keep you full for a long time. Some people call them garbanzo beans, but they are the exact same thing. I usually use the ones in a can because I am often in a hurry. If you have time, you can soak dry ones, but the canned ones work perfectly for a quick weeknight dinner.

What You Need to Get Started

Gathering your ingredients before you turn on the stove is a smart move. I used to chop as I went, but I usually ended up burning the onions because I was too slow with the garlic. Now, I put everything on the counter first. For this soup, you will need two cans of chickpeas. Make sure to wash them in a colander until the bubbles go away.

You will also need a big yellow onion and some fresh garlic. Do not use the garlic that comes in a jar if you can help it. The fresh stuff smells so much better when it hits the hot oil. You also need vegetable broth. If you do not have broth, water with a little extra salt works too. Here is the full list of what to grab from the store:

• 2 cans of chickpeas (15 ounces each)
• 1 large yellow onion
• 3 cloves of garlic
• 4 cups of vegetable broth
• 2 tablespoons of olive oil
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 fresh lemon
• A handful of fresh parsley

Preparing Your Vegetables

Cutting vegetables is the part that takes the most time. I try to make my onion pieces all the same size. This helps them cook at the same speed. If some are huge and some are tiny, the tiny ones will turn black before the big ones get soft. I peel the skin off the onion and cut it into small squares. It does not have to be perfect, so do not worry too much.

For the garlic, I like to smash it with the side of my knife first. This makes the skin pop right off. Then I chop it until it looks like tiny crumbs. Garlic burns very fast, so keep it in a separate pile from the onions. We will add the onions to the pot first and let them get clear and sweet before the garlic goes in. This is a secret that makes the soup taste much better. IMO, fresh garlic is the most important part of the whole pot.

Step By Step Cooking Guide

Now it is time to cook. Put your big pot on the stove and turn the heat to medium. Add the olive oil and let it get warm for a minute. Toss in the onions and stir them around. You want them to look soft and a little bit clear. This usually takes about five minutes. Once they smell sweet, add the garlic and the dried oregano. Stir for just one minute so the garlic does not burn.

1. Drain and rinse your chickpeas in the sink.
2. Add the chickpeas to the pot with the onions and garlic.
3. Pour in all four cups of vegetable broth.
4. Add the salt and pepper.
5. Turn the heat up until the water starts to bubble.
6. Lower the heat and let it simmer for 15 minutes.

While the soup bubbles, the chickpeas get soft. I like to take a fork and mash a few of the beans against the side of the pot. This releases a little bit of starch and makes the liquid feel thicker and creamier. You do not have to do this, but I think it makes the texture much nicer. It is a simple trick that changes the whole feel of the dish.

How to Make it Extra Tasty

The biggest secret to a great soup is balance. Right now, the soup is salty and savory, but it needs a little bit of acid to wake it up. This is where the lemon comes in. Right before you serve the soup, squeeze half of a lemon into the pot. The sour juice cuts through the heavy beans and makes every bite taste fresh. FYI, if you do not have a lemon, a teaspoon of apple cider vinegar works too.

I also love adding a big pinch of fresh parsley at the end. It adds a bright green color that makes the bowl look beautiful. If you like heat, you can add a tiny pinch of red pepper flakes. My brother loves it spicy, so he always adds a lot to his bowl. I prefer mine mild so I can taste the beans and the garlic. Adding these small touches at the very end is what makes a recipe feel like yours.

What to Serve With Your Soup

This soup is a full meal on its own, but I always want something to dip into the broth. A thick slice of crusty bread is the best choice. I like to toast it and put a little bit of butter on top. The bread soaks up the soup and fills you up even more. If you are trying to be healthy, a small side salad with cucumbers and tomatoes is a great partner for the warm beans.

Sometimes I serve this with a scoop of cooked rice or quinoa right in the middle of the bowl. This makes it a very heavy meal that is great for a cold winter night. If you have kids who are picky, try serving it with some plain crackers. Most kids like the mild taste of the chickpeas and the salty broth. It is a very safe meal for people who do not like strange textures or strong flavors.

Storing and Reheating Tips

I almost always make a double batch of this soup because it stays good for a long time. You can put the leftovers in a glass jar or a plastic container. It will stay fresh in your fridge for about five days. When you are ready to eat it again, just put it in a bowl and microwave it for two minutes. You might need to add a splash of water if the beans soaked up too much of the liquid overnight.

You can also freeze this soup! This is a great tip for busy people. Put the cooled soup in a freezer bag and lay it flat. It will stay good for three months. When you feel sick or just don’t want to cook, you can melt it in a pot on the stove. This is much healthier and cheaper than buying a can of soup from the store. Just remember not to freeze it with the fresh parsley inside, as the leaves will turn black and mushy.

Common Questions About Chickpea Soup

Can I use dried chickpeas instead of canned ones?

Yes, but you must soak them overnight first. Then, boil them for about an hour until they are soft before you start the soup recipe.

Is this soup vegan and gluten-free?

Yes! As long as you use vegetable broth, it is 100% vegan. It is also naturally gluten-free since it uses beans instead of noodles.

What if my soup is too thin?

Take a potato masher or a fork and crush some of the chickpeas. The inside of the beans will mix with the broth and make it much thicker.

Can I add spinach or kale to this?

Absolutely. Add a handful of green leaves in the last two minutes of cooking. They will wilt down and add extra vitamins to your meal.

What can I use if I do not have a lemon?

You can use a teaspoon of white vinegar or apple cider vinegar. You just need a tiny bit of acid to help the flavors pop.

Enjoy Your Warm Bowl

This chickpea soup is a simple way to eat well without spending a lot of money. It is warm, filling, and very easy to make. I hope you enjoy every bite and feel proud of the healthy meal you made today. Keep it simple and eat well!