Healthy Vegetable Chickpea Soup Recipe (Easy + Vegan)
If you’re looking for a comforting vegan soup recipe this winter, look no further than this easy Chickpea Soup recipe. It’s got all the same pantry staples as a bowl of classic chicken noodle soup, minus the chicken, and it’s delicious!
While I am not vegetarian or vegan, I do like to throw in meatless meals on the reg. I love this chickpea noodle soup because it tastes just like chicken noodle soup, but with hearty chickpeas for some plant-based protein. It’s a fun way to add some variety to your soup repertoire. And it’s great for meal prep! Simply make a double batch, freeze half, and heat as needed. Let’s make it!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredient Notes
Chickpea Soup Recipe
As you can see from this short list, it takes just a handful of simple ingredients like canned chickpeas, fresh veggies, pasta, and broth to make a delicious chickpea soup! All of these ingredients can be found at your local grocery store (Herbs de Provence is usually at Trader Joe’s). Here’s what you’ll need:
- Carrot, celery & onion – This is the base of SO many soups, like this tuscan bean soup recipe, and my classic chicken soup recipe! And for good reason: it adds tons of flavor and is a key element in the taste of this recipe.
- Olive oil – I prefer to use extra virgin olive oil for sautéing the veggies. You can also use avocado oil.
- Fresh garlic – Minced garlic adds a ton of flavor and health benefits!
- Herbs de Provence – An aromatic blend of herbs including savory, thyme, rosemary, basil, tarragon, and lavender.
- Broth – Truth be told, I often use homemade chicken broth in this soup because I’m not vegetarian or vegan and it has better flavor than vegetable broth. But you can use chicken or vegetable broth.
- Pasta – I like using macaroni pasta in this, but you can use almost any type of pasta you want.
- Chickpeas/garbanzo beans – Our star ingredient! This recipe calls for just one can of chickpeas, rinsed and drained.
- Fresh parsley – This is optional for topping, but recommended! It not only adds color, but it adds flavor too.
- Salt and black pepper
Equipment Needed
This recipe requires just a few tools to get started!
- Large pot or dutch oven – I LOVE making soup in my dutch oven. Even though this soup doesn’t require any time in the oven, it’s just a classy piece of cookware and things cook up so nicely in it! Plus, it’s beautiful and can go straight from the stove to the table.
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring spoons
How to make this chickpea soup recipe
This is a great recipe for beginners! Soup is such a foolproof dish, and this easy recipe is no exception.
Step 1
Like so many delicious soup recipes, this one starts by sautéing carrot, celery, and onion in a small drizzle of olive oil over medium heat until soft. Sprinkle with salt and pepper, cover and cook until tender (about 10 minutes). Stir occasionally.
Add a small amount of water (1-2 tbsp) if the veggies start to stick and reduce to medium-low heat.
Step 2
Next, you’ll add garlic and cook for about 1 minute, stirring constantly.
Step 3
Then, add the herbs de provence and the stock. Increase heat to high and bring to a boil. Once the water is boiling, add the pasta.
Step 4
Once the pasta is almost done, add the chickpeas. Cook for about 3 more minutes, then turn off the heat. Taste the soup and add salt and pepper to taste. See note in recipe card.
Step 5
The finishing touch is to stir in a handful of chopped parsley for freshness + color.
Why you’ll love this recipe
- Minimal prep – It’s ready in just 30 minutes
- One pot meal – Makes for easy cleanup!
- Healthy – Made with just a few simple, natural ingredients and full of protein-packed chickpeas.
- Vegan – Can be easily made vegan using vegetable broth
- Easy cleanup – Uses just one pot for quick cleanup!
- Great for meal prep – Double this recipe for an easy lunch the next day
Topping Suggestions
- If you’re not exclusively vegan, a little grated parm is delish on top!
- Add some red pepper flakes for a bit of spice
What to eat with chickpea soup
- Crusty bread + butter or homemade garlic bread
- An arugula salad topped with a simple red wine vinaigrette
- Try this with Jazzed Up Jiffy Jalapeño Cornbread if you’re in a spicy mood!
Are canned chickpeas as healthy as dried chickpeas?
Generally, yes. While canned chickpeas are convenient and are a great source of plant-based protein, fiber, and essential nutrients like folate and iron, they often contain added sodium and preservatives, which can be reduced by rinsing them thoroughly before eating them.
By contrast, dried chickpeas are generally free from additives and have a firmer texture when cooked, which makes them a good choice for recipes like hummus and stews. They also retain slightly more nutrients since they aren’t exposed to the high-heat canning process.
Storage and Reheating Instructions
To store leftover chickpea soup, first allow it to come to room temperature. Once cooled, place it in an airtight container and store it in the fridge for up to 5 days. You can also keep it in a freezer-safe container in the freezer for up to 3 months.
To reheat leftover soup, place it in a microwave-safe bowl and heat in a microwave oven in 1-2 minute increments until hot. Time will vary based on your microwave oven. You can also reheat soup in a small pot on the stove, stirring over medium heat until hot.
More chickpea recipes
- Chickpea and Black Bean (Balela) Salad Recipe
- Southwest-Inspired Chickpea Burgers (Vegan)
- Trader Joe’s Yellow Curry Recipe (Vegetarian)
- Italian Chopped Salad
- Easy Dinner with Trader Joe’s Fully-Cooked Falafel
Tried this chickpea soup recipe?
If you try this recipe, please leave a star rating below and let me know how it went. I’d love to hear from you!
You can also find me on Pinterest!
More delicious soup recipes
Healthy Vegetable Chickpea Soup Recipe
Vegan/vegetarian comfort food at it’s finest. Enjoy a nourishing bowl of Chickpea Noodle Soup this winter and I promise you won’t miss the chicken!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: American
- Diet: Vegan
Ingredients
- 2 tsp olive oil
- 3/4 cup diced celery (about 3 stalks)
- 3/4 cup diced carrot
- 1 large onion (about 3/4 cup)
- 1 large clove garlic (about 1 tsp)
- 3/4 tsp herbs de provence
- 6 cups vegetable stock
- 1/3 cup dry pasta
- 1, 15.5 oz can chickpeas (rinse + drain)
- 1 cup fresh parsley (measured, then chopped)
Instructions
- Heat oil in a large pot or dutch oven over medium heat. Add the carrot, celery and onion. Sprinkle with salt and pepper, cover and cook until tender (about 10 minutes). Stir occaisionally. Add a small amount of water (1-2 tbsp) if the veggies start to stick and reduce heat.
- Add the garlic and cook about 1 minute, stirring constantly.
- Add the herbs de provence and stock. Increase heat to high and bring to a boil.
- Add the pasta and cook until nearly done, then add the chickpeas.
- Cook for about 3 more minutes, then turn off the heat. Taste the soup and add salt + pepper to taste. see note.
- Stir in fresh parsley and serve with toasted bread + butter!
Notes
Seasoning the soup – preferred saltiness varies from person to person and will depend on your stock. Add a light sprinkling of salt and pepper where instructed in the first step. Then taste at the end and add salt by the 1/4 tsp until it tastes right to you.
