Can you make a soup with chickpeas?

Yes! Chickpeas make a wonderful base for soups because they blend into a creamy texture while adding protein and fiber.

What is the healthiest soup you can have?

Soups rich in vegetables, legumes, and herbs like this chickpea soup offer balanced nutrients with minimal fat.

Chickpeas are full of plant-based protein and fiber, which help you stay full longer. They’re nutrient-dense, not fattening.

Each batch of this soup has about 600–700 calories in total, depending on oil use. It makes two to three hearty servings.

A creamy, hearty chickpea soup with garlic, herbs, and tender potatoes ready in under an hour for a cozy, protein-rich meal.

Scale

1 can chickpeas with liquid (for purée)

1 can chickpeas, drained

1 tbsp olive oil

3 large garlic cloves, minced

1 large potato, cut into 1/2-inch pieces

1 tsp paprika

1 tsp dried rosemary

1/2 tsp dried thyme

1/4 tsp red pepper flakes

2 cups vegetable broth

Salt and black pepper to taste

Olive oil for drizzling

Cook Mode Prevent your screen from going dark

1. Blend one can of chickpeas with its liquid into a smooth purée and set aside.

2. In a medium pot, heat olive oil over medium heat and gently cook the minced garlic until fragrant, being careful not to burn it.

3. Add the chickpea purée, drained chickpeas, diced potato, paprika, rosemary, thyme, chili flakes, and pepper to the pot.

4. Stir well, then add the vegetable broth and mix again.

5. Cover the pot and bring to a boil over medium-high heat.

6. Lower the heat to medium-low and simmer for about 25 minutes, stirring occasionally.

7. Taste and adjust salt if needed.

8. Serve hot with a drizzle of olive oil and optional crusty bread.

Avoid burning the garlic in the first step to prevent bitterness.

Mashing some chickpeas while cooking helps thicken the soup naturally.

Don’t overcook the potatoes—they should be fork-tender but still hold their shape.

Bloom herbs and spices in oil briefly to enhance their flavors before adding liquids.