Chickpea Soup Recipe
A steaming bowl of chickpea soup embodies the essence of comfort food — nourishing, fragrant, and beautifully balanced. This rustic yet vibrant dish brings together humble pantry staples like chickpeas, celery, carrots, and onions, transforming them into something extraordinary with layers of spice and texture. Each spoonful captures the heartiness of tender vegetables, the earthiness of cumin and coriander, and the brightness of lemon and cilantro. With crisp pita chips on top, this soup offers the perfect contrast of creamy and crunchy — ideal for both quiet evenings and casual gatherings.
Ingredient Breakdown
The foundation of this chickpea soup lies in its trio of base vegetables — carrots, celery, and onions. When sautéed slowly in extra-virgin olive oil, they release a natural sweetness that forms the backbone of flavor. The carrots contribute warmth, the celery lends a subtle bitterness, and the onion binds it all with a mild savory note.
Canned chickpeas are the centerpiece here, offering both texture and convenience. They soften beautifully as they simmer, absorbing the surrounding spices while still maintaining a gentle bite. As they cook, some are mashed to enrich the body of the soup, giving it a naturally thick and rustic feel.
Cumin and coriander add depth and aroma, with cumin introducing smoky undertones and coriander imparting citrusy brightness. The fire-roasted tomatoes with green chiles bring a gentle heat that harmonizes with the earthy spices, creating a flavorful broth that’s both comforting and lively. Finally, a drizzle of lemon juice and a scattering of chopped cilantro awaken the entire dish with freshness, while the golden pita crisps lend texture and character to each serving.
Step-by-Step Preparation Guide
Start by sautéing the base vegetables — celery, carrots, and onions — in warm olive oil until their edges turn translucent and the air fills with their aroma. This initial step unlocks the vegetables’ natural sweetness and lays the groundwork for a rich, layered broth.
Next, build the broth by adding chickpeas, fire-roasted tomatoes, and a fragrant blend of cumin, coriander, salt, and pepper. As the soup begins to simmer, the chickpeas soften, and the spices infuse every drop with complexity. Gentle mashing of some chickpeas against the pot’s side gives the broth a slightly creamy consistency without the need for added cream or flour.
While the soup simmers, prepare the pita crisps. Toss the sliced wedges with olive oil, cumin, coriander, and a touch of salt before baking them until golden and fragrant. They emerge crisp and aromatic, perfect for soaking up the flavorful broth.
Finally, a squeeze of fresh lemon juice is stirred in before serving, providing brightness that cuts through the richness. A sprinkle of cilantro adds herbal vibrancy, and the pita crisps crown the dish with satisfying crunch. Each element — the soup’s warmth, the spices’ aroma, and the crisps’ texture — works in harmony to create a wholesome, soul-satisfying meal.
Recipe Tips & Frequently Asked Questions
Adjust the intensity of the spices to your liking — add more cumin for warmth or more coriander for a lighter, citrusy note.
For a thicker soup, mash more chickpeas or reduce the simmering liquid slightly; for a thinner version, simply add a splash of stock or water.
Replace water with homemade vegetable or chicken stock for a deeper, more complex broth.
Prepare the pita crisps ahead of time and store them in an airtight container to retain their crunch.
Maintain balance by tasting as you go — salt enhances flavor, but too much can overshadow the delicate spices.
Dried chickpeas can be used if soaked overnight and cooked until tender before adding to the soup.
If fire-roasted tomatoes aren’t available, regular diced tomatoes with a pinch of smoked paprika make an excellent substitute.
Store leftovers in the refrigerator for up to three days; reheat gently over low heat to preserve texture.
For a stew-like consistency, cook uncovered a little longer to reduce the liquid.
This soup can be made ahead and refrigerated, making it ideal for meal prep or busy weeknight dinners.
What to Serve With This Recipe
This chickpea soup shines as a stand-alone meal but pairs beautifully with light accompaniments. Serve it with toasted garlic bread or a simple green salad dressed in olive oil and lemon for a balanced plate. For a more substantial spread, pair it with roasted vegetables or herbed couscous.
When it comes to drinks, fresh mint tea accentuates the soup’s warmth, while sparkling lemonade adds a refreshing contrast. If you prefer wine, a crisp Sauvignon Blanc or Pinot Grigio complements the soup’s zesty undertones and earthy spices perfectly. Together, these pairings create a comforting yet elegant Mediterranean-inspired meal that satisfies the senses.
Creative Variations
There’s room to experiment with this versatile soup. Stir in a handful of spinach or kale near the end of cooking for a touch of greenery and added nutrition. For a smoother, velvety consistency, blend half of the soup before returning it to the pot. To introduce new flavor dimensions, sprinkle in a pinch of paprika, turmeric, or even garam masala for a global twist. Adding lentils or small pasta shapes transforms it into a heartier dish, perfect for colder days.
This Chickpea Soup brings warmth, comfort, and balance to the table. It’s a dish that celebrates the beauty of simplicity — earthy legumes, aromatic spices, and a hint of citrus coming together in perfect harmony. Whether served on a quiet evening or shared with loved ones, it delivers the kind of deep, soulful satisfaction only a homemade soup can provide.
Ingredients
2 stalks celery, chopped
2 carrots, chopped
1 large onion, chopped
1/4 cup extra-virgin olive oil, divided
2 (15-ounce) cans chickpeas, drained and rinsed
1 (15-ounce) can diced fire-roasted tomatoes with green chiles
1 tablespoon ground cumin, divided
1 1/2 teaspoons ground coriander, divided
2 pocketless pitas
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Chopped fresh cilantro, for garnish
Instructions
Preheat the oven to 375°F (190°C). In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped celery, carrots, and onion, followed by 1/2 teaspoon of salt and a few grinds of pepper. Sauté for about 7 minutes, stirring occasionally, until the vegetables become tender and aromatic.
Pour in 6 cups of water, then add the chickpeas, fire-roasted tomatoes, 2 teaspoons of cumin, 1 teaspoon of coriander, and another 1/2 teaspoon of salt. Stir well to combine. Bring the mixture to a gentle simmer and cook for about 20 minutes, stirring every few minutes. As the soup cooks, lightly mash some of the chickpeas against the side of the pot with the back of a spoon — this helps to naturally thicken the broth and give it a hearty texture. Taste and adjust seasoning with additional salt and pepper as needed.
While the soup simmers, prepare the pita crisps. Slice the pitas into thin wedges and toss them in a bowl with the remaining 2 tablespoons of olive oil, 1 teaspoon of cumin, 1/2 teaspoon of coriander, and 1/2 teaspoon of salt. Spread the seasoned wedges evenly on a baking sheet and bake for 8 to 10 minutes, or until they are golden brown and crisp. Set aside to cool slightly.
Once the soup is ready, stir in the lemon juice to brighten the flavor just before serving. Ladle the soup into bowls, sprinkle with freshly chopped cilantro, and top with the crunchy pita chips for added texture. Serve warm and enjoy a cozy, flavorful bowl of chickpea comfort.
Chickpea Soup Recipe
Ingredients
- 2 stalks celery chopped
- 2 carrots chopped
- 1 large onion chopped
- 1/4 cup extra-virgin olive oil divided
- 2 15-ounce cans chickpeas, drained and rinsed
- 1 15-ounce can diced fire-roasted tomatoes with green chiles
- 1 tablespoon ground cumin divided
- 1 1/2 teaspoons ground coriander divided
- 2 pocketless pitas
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped celery, carrots, and onion, followed by 1/2 teaspoon of salt and a few grinds of pepper. Sauté for about 7 minutes, stirring occasionally, until the vegetables become tender and aromatic.
- Pour in 6 cups of water, then add the chickpeas, fire-roasted tomatoes, 2 teaspoons of cumin, 1 teaspoon of coriander, and another 1/2 teaspoon of salt. Stir well to combine. Bring the mixture to a gentle simmer and cook for about 20 minutes, stirring every few minutes. As the soup cooks, lightly mash some of the chickpeas against the side of the pot with the back of a spoon — this helps to naturally thicken the broth and give it a hearty texture. Taste and adjust seasoning with additional salt and pepper as needed.
- While the soup simmers, prepare the pita crisps. Slice the pitas into thin wedges and toss them in a bowl with the remaining 2 tablespoons of olive oil, 1 teaspoon of cumin, 1/2 teaspoon of coriander, and 1/2 teaspoon of salt. Spread the seasoned wedges evenly on a baking sheet and bake for 8 to 10 minutes, or until they are golden brown and crisp. Set aside to cool slightly.
- Once the soup is ready, stir in the lemon juice to brighten the flavor just before serving. Ladle the soup into bowls, sprinkle with freshly chopped cilantro, and top with the crunchy pita chips for added texture. Serve warm and enjoy a cozy, flavorful bowl of chickpea comfort.