Chickpea and Vegetable Soup
A warm bowl of tender chickpeas simmered with carrots, celery, and tomatoes in a light herbed broth. This straightforward soup comes together in one pot and tastes like it cooked all day, making it perfect for weeknight dinners or cozy weekend lunches.
For 4 servings
- prep
Soak the chickpeas overnight.
Place dried chickpeas in a bowl, cover with plenty of water, and soak for at least 8 hours or overnight. Drain and rinse before using.
TIPSoaking softens the chickpeas and cuts down cooking time significantly. - saute · ~8 min
Sauté the aromatic vegetables.
1.Heat olive oil in a large pot over medium heat until shimmering.2.Add diced onion, carrot, and celery. Cook until softened, about 5-7 minutes.3.Stir in minced garlic, rosemary, and thyme. Cook until fragrant, about 1 minute.TIPDon't rush the softening — the vegetables build the soup's flavor base. - boil · ~3 min
Add chickpeas, tomatoes, and water. Bring to a boil.
1.Add the soaked and drained chickpeas to the pot.2.Add diced tomatoes and pour in the water.3.Increase heat to high and bring to a rolling boil. - simmer · ~30 min
Simmer the soup until chickpeas are tender.
1.Once boiling, reduce heat to low to maintain a gentle simmer.2.Cover the pot with a lid, leaving it slightly ajar.3.Simmer for 25-30 minutes, or until chickpeas are soft and creamy inside.TIPTaste a chickpea to check tenderness — they should be soft but not mushy. - mix · ~1 min
Season and adjust the flavor.
1.Stir in salt and black pepper.2.Taste the broth and adjust seasoning as needed.3.If the soup is too thick, add a splash of warm water to loosen it. - garnish
Ladle into bowls and garnish with fresh parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak chickpeas overnight to ensure even cooking and a creamy texture.
- 2Sauté the vegetables until deeply golden for a richer, sweeter broth.
- 3Crush dried rosemary between your fingers before adding to release its oils.
- 4Simmer the soup with the lid slightly ajar to prevent cloudiness in the broth.
- 5Taste a chickpea for doneness — they should be soft but hold their shape.
- 6Make ahead: the soup tastes even better the next day as flavors meld.
Adapt it for your goals.
Low-oil
Skip the olive oil and dry-sauté the vegetables in a splash of water or vegetable broth. Great for those looking to reduce added fats while keeping the soup hearty.
high proteinHigh-protein
Stir in 1 cup of cooked shredded chicken or diced firm tofu during the last 10 minutes of simmering to boost the protein content for a more filling meal.
jainJain
Omit the garlic and onion; use asafoetida (hing) added to the oil for a similar aromatic depth. Suitable for Jain dietary practices that avoid root vegetables.
veganVegan
This recipe is already vegan, but for extra richness, stir in 2 tablespoons of nutritional yeast or a splash of coconut milk just before serving.
Why this is on our healthy list.
Rich in Plant-Based Fiber
Chickpeas and vegetables like carrots and celery provide soluble and insoluble fiber, supporting healthy digestion and helping you feel full longer.
Packed with Antioxidants
Tomatoes and carrots are high in lycopene and beta-carotene, antioxidants that help protect cells from oxidative stress.
Low in Saturated Fat
This soup uses only a small amount of olive oil for sautéing and no heavy cream or butter, making it a heart-friendly choice.
Frequently asked questions
Yes, swap 1 cup dried (soaked) for 2 cans (15 oz each) drained chickpeas. Reduce simmer time to 15 minutes since canned chickpeas are already cooked.
