There is nothing better than a comforting bowl of chickpea soup during cold weather months! Tender chickpeas, vegetables, and orzo are all combined in a lemon and herb-infused broth. Serve this 30-minute recipe as a hearty, healthy, and 100% plant-based lunch or dinner!
Why you’ll love this recipe
- Healthy: Chickpea soup is great if you’re looking for a meal that’s high in protein, fiber, vitamins, and minerals.
- Plant-based: What this recipe lacks in meat, it makes up for in flavor! The mixture of chickpeas and orzo makes it feel hearty, satisfying, and comforting.
- Easy: All you need is one pot and about 30 minutes. Don’t worry if you’re not an experienced cook as the instructions are very simple to follow.
What is chickpea soup?
There are many variations of chickpea soup out there, but I was inspired to create a recipe with Mediterranean flavors. Plus, I wanted it to be quick and easy enough for anyone to make!
This garbanzo bean soup starts off with a mirepoix (celery, carrots, and onion). From there, plenty of creamy chickpeas, tender orzo, chopped kale, and fresh seasonings are mixed in.
With the addition of lemon, each bite is savory and hearty yet bright and zesty. It’s the perfect meal to make when you feel like something homecooked but aren't in the mood to spend hours in the kitchen. Did I mention that it stores extremely well for meal prep?!
Is it vegan?
Most chickpea soup recipes are vegetarian, if not fully vegan. You may come across additions like shredded chicken for more protein or chicken broth.
For the most part, this recipe is quite plant-forward. I’ve even outlined a variety of ways to customize it and make it your own further down in this post!
Ingredients & Substitutions
- Vegetable broth: Vegetable broth from a carton or vegetable bouillon both work. You can even opt for Better than Bouillon “No Chicken” if you prefer.
- Chickpeas: Use either canned or homecooked chickpeas. No chickpeas on hand? Replace them with another white bean variety like Cannellini, Navy, or Great Northern beans.
- Orzo: This short pasta makes a great addition to soup to bulk it up. For a gluten-free option, use short-grain white or brown rice.
- Lemon: Use both the juice and peel. Make sure to use freshly squeezed lemon, not lemon juice concentrate. You can also add apple cider vinegar or white wine vinegar.
- Vegan butter: To sauté the vegetables, adding a rich flavor and mouthfeel. For a lighter option, substitute olive oil or avocado oil.
- Garlic: I prefer freshly minced garlic, but garlic paste will work in a pinch. If you only have garlic powder, use ¼-teaspoon for every fresh clove.
- White miso paste, nutritional yeast: Both white miso paste and nutritional yeast impart savory, slightly cheesy, umami-rich flavors. Feel free to use all one or the other.
- Mirepoix: Made up of celery, carrots, and onions, this hearty mixture starts off every great soup or stew. You can use frozen vegetables, but I suggest fresh ones if you have them available!
- Kale: I prefer the heartiness of kale, but spinach is another widely available option. If you can find some, chard or collard greens work as well.
- Seasonings: I use fresh dill, dried oregano, salt, and pepper to give this chickpea soup a Mediterranean-inspired taste. If you only have dried dill, just use that!
Instructions
- Step 1: Melt the butter in a Dutch oven or large stockpot over medium heat. Add celery, carrots, onions, and lemon peel. Cook for 5 minutes, stirring occasionally until softened.
- Step 2: Add the garlic and miso paste, and continue cooking for another 30 seconds. Keep stirring the mixture to prevent the garlic from burning!
- Step 3: Mix in the nutritional yeast, then add the broth and turn up the heat to medium-high. Once the soup starts to bubble, add the chickpeas, orzo, kale, lemon juice, salt, pepper, and oregano.
- Step 4: Let the soup simmer for 15 minutes, or until the orzo is al dente. Remove it from the heat and stir in fresh dill. Also, take out the lemon peel before serving.
- Step 5: Serve your chickpea soup with a drizzle of extra-virgin olive oil and a garnish of cracked black pepper.
What to serve with garbanzo bean soup
You can serve this chickpea soup as a meal on its own, but there is nothing better than a soup and bread combination! Try pairing it with options like these:
- Turkish Pide: Boat-shaped flatbreads stuffed with fillings.
- Semolina Bread: Crispy and golden on the outside yet pillowy on the inside.
- Turkish Flatbread: Soft, light, and tender bread.
Storage & Reheating
Whether you have leftovers or are making a batch for meal prep, follow these simple storage and reheating instructions:
- Fridge: Once cooled, store garbanzo bean soup in an airtight container and keep it refrigerated for up to 4-5 days.
- Freezer: Transfer completely cooled soup to a freezer-safe bag or container and it will last for up to 6 months. Just make sure to leave a little extra room at the top of the container for expansion. I recommend freezing it in single-serving containers.
- Thaw: Thaw the chickpea soup in the fridge overnight before warming it up the next day.
- Reheating: Reheat the soup in a saucepan over medium-low heat for 5-10 minutes, or until warmed through. Alternatively, warm it in the microwave in 60-second increments.
Variations
- Protein: Besides chickpeas, include other vegan protein sources like tofu, tempeh, seitan “chicken,” or different bean varieties.
- Vegetables: If you want to add more vegetables to this soup, try your favorites! Some great options include green beans, peas, corn, cauliflower, or bell peppers.
- Spices: Experiment with spice combinations of cumin, paprika, coriander, cilantro, parsley, basil, rosemary, and thyme.
Top Tips
- Simmer: Make sure to let the soup simmer for a solid 15 minutes. This will ensure the orzo properly cooks and give the flavors time to meld together.
- Taste and adjust: Taste and adjust the seasonings before serving to ensure they suit your preferences.
- Fresh chickpeas: For the best flavor and texture, I always recommend cooking chickpeas from scratch. You will just need to account for the added time.
FAQ
This recipe is not gluten-free as it is made with orzo. To make a gluten-free version, omit the orzo, or substitute it with short-grain rice, quinoa, or cauliflower rice.
Yes, you drain canned chickpeas when you are making soup. In this recipe, you can use canned chickpeas or cook them from dried. In both cases, they should be drained beforehand.
No, it’s not necessary to peel chickpeas for soup since there are many textural components to the recipe. Peeling chickpeas helps achieve a smoother texture for recipes like hummus.
Similar Recipes
If you enjoyed this easy garbanzo bean soup, don’t forget to check out some more warm and comforting dishes like these:
- Korean Ramen: A dish inspired by Japanese ramen and Korean ramyeon.
- Tom Kha Soup: Tangy, salty, and creamy soup that’s great for the winter months.
- Vegan Ramen Noodles: Plant-based comfort food in a tangy lemongrass broth.
- Thai Red Curry: Creamy, spicy, and flavorful South East Asian dish.
Chickpea Soup
DESCRIPTION
INGREDIENTS
- 8 cups vegetable broth
- 2 cans chickpeas rinse and drain
- ¾ cup orzo pasta uncooked
- ⅓ cup lemon juice fresh
- 2 inch strip of lemon peel
- 1 ½ tablespoon vegan butter
- 1 tablespoon garlic paste or minced
- 1 tablespoon white miso paste
- ⅓ cup nutritional yeast
- 1 cup celery finely chopped
- 1 cup carrots finely chopped
- 1 cup onions diced
- 1 cup tuscan kale chopped
- 2 tablespoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoon dill finely chopped
METHOD
- Melt butter in a Dutch oven or large stock pot over medium heat. Add celery, carrots, onions and lemon peel. Cook for 5 minutes till softened with occasionally stirring.
- Add garlic and miso paste. Cook for 30 seconds while stirring to avoid garlic or miso from burning.
- Next add nutritional yeast and stir to combine everything.
- Stir in the broth and turn up the heat to medium-high. Once the soup starts to bubble, add chickpeas, orzo, kale, lemon juice, salt, pepper and oregano.
- Cook soup for another 15 minutes until orzo is al dente.
- Remove from heat, and stir in fresh dill. Take out the lemon peel before serving. Serve soup with a drizzle of extra-virgin olive oil and a garnish of crushed black pepper. Note: Always taste and adjust seasoning if needed before serving.
NOTES
- Simmer: Make sure to let the soup simmer for a solid 15 minutes. This will ensure the orzo properly cooks and give the flavors time to meld together.
- Taste and adjust: Taste and adjust the seasonings before serving to ensure they suit your preferences.
- Fresh chickpeas: For the best flavor and texture, I always recommend cooking chickpeas from scratch. You will just need to account for the added time.
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