Easy Chickpea Soup

4.89 from 26 votes

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This easy chickpea soup recipe is another reason why canned chickpeas are one of the best ingredients to have stocked in your pantry. Each spoonful is creamy and has chunks of carrots and potatoes. You puree half the soup, so the broth is creamy and satisfying. It cooks in 30 minutes. The recipe is vegetarian, but you can do one swap and make it vegan.

Chickpea soup in 2 bowls.

Why You’ll Love This Recipe

It’s a healthy soup that’s creamy without any actual cream. Since you puree half the soup, the combination of pureed chickpeas and potatoes gives the soup it’s lovely creamy consistency.

This chickpea soup is more than just broth with chunks of vegetables in it, but it’s not a completely smooth soup that has been fully blended either. It lands somewhere in the middle, and it’s nice having an alternative recipe for a veggie soup that isn’t in a tomato broth. No offense to canned tomatoes, but it’s always great to have variety.
Like so many soups, this one is a good choice for meal prep and it’s freezer friendly. Chickpea soup is hearty enough to be the main dish soup for lunch or dinner. 

Ingredients & Substitutions

Ingredients including chickpeas, carrots, potatoes, kale, vegetable broth, onions, garlic and rosemary.

This is what you need:

  • Chickpeas, garbanzo beans, or whatever you prefer calling them, are great in soups. I always use canned ones to take advantage of their convenience.
  • Onions are a must when it comes to starting most of soup recipes. You just sauté them in oil.
  • Carrots are partially responsible for that flavor base with the onions. They add a touch of vegetable sweetness and they also deserve credit for the beautiful golden color.
  • Garlic: This soup wouldn’t be complete without minced garlic as part of its aromatics with the onions and carrots.
  • Potatoes do two jobs. They thicken the soup when they are pureed, but since not all the soup ends up in the blender, you get these nice tender chunks of potato in each spoonful. You can use yukon gold potatoes or russet potatoes.
  • Rosemary: A couple sprigs of fresh rosemary simmer in the soup with the potatoes and veggies.
  • Kale is such a simple way to incorporate nutritious greens. The heat of the soup quickly softens the chopped leaves, so I wait to add them until the end. You can swap kale out for spinach.
  • Vegetable broth: For every soup recipe, I prefer low sodium broth. Then you can control the seasonings. If you aren’t concerned with keeping the soup vegetarian, you can substitute with chicken broth.
  • Olive oil: I use extra-virgin olive oil when sautéing the vegetables.
  • Salt & pepper are incorporated with the garlic, but make sure to taste the soup and adjust the seasonings as needed. Just the smallest amount of salt can really bring out the overall flavor of any dish, especially soup.
  • Parmesan cheese melts into the creamy pureed broth leaving behind a nice umami flavor. I also sprinkle Parmesan on top each bowl before serving. If you prefer the soup vegan, leave out the cheese and sprinkle each bowl with nutritional yeast.
  • Lemon adds a wonderful citrusy brightness to the soup. It’s last finishing touch with the fresh parsley.
  • Parsley is my chopped herb of choice. You can also try chives.

How To Make Chickpea Soup

1. Heat the oil in large pot over medium heat and sauté the onions. Give them 5 minutes to turn soft and translucent.

2. Add the carrots and continue sautéing for a couple minutes.

Sauté the onions in the pot. Then add the carrots and continue sautéing.

3. Stir in the minced garlic, salt and pepper. After 30 seconds or so, the vegetables will become fragrant.

4. Add the vegetable broth, chickpeas, potatoes and rosemary. Bring the soup to a boil. Reduce the heat and simmer with the lid partially on the pot until the potatoes are tender, about 15-20 minutes.

Stir in the garlic, salat and pepper. Then add the chickpeas, potatoes, rosemary sprigs and vegetable broth.

5. Carefully transfer half the soup to a blender and puree it.  Make sure to remove the rosemary sprigs before pureeing. Then pour the pureed soup back into the pot.

6. Stir in the kale and simmer for a couple minutes.  The leafy greens will wilt slightly. Divide the soup into bowls and finish with Parmesan, lemon juice and parsley.

Puree half the soup in a blender. Kale stirred into soup.


This vegetarian soup is very filling for lunch or dinner. You can keep it easy and serve with a hunk of focaccia or crusty bread. If you are feeling more hungry, make an Italian-style grilled cheese with mozzarella to go with it. For salads, try an arugula salad with lemon vinaigrette, a classic house salad or a brussels sprout caesar salad.

Leftovers & Storage

Let the soup cool to room temperature before storing it. You can keep it in the fridge up to 4 days. Warm it in a pot on the stove over low to medium heat or in the microwave. To keep the soup longer, you can freeze it up to 1 month. It makes thawing easier if you divide it into portion sizes before freezing the soup. 

Soup with garbanzo beans and carrots in a bowl

Recipe Tips

You can simmer the soup with a Parmesan rind. I keep a stash of rinds in a bag in my fridge. They add even more umami when you throw one into Italian soups and homemade tomato sauces.

The best potatoes to use for the soup are russet or Yukon Gold. That’s because they hold their shape in chunks, but then they also puree well. Do not substitute with sweet potatoes.

Transfer the soup to a blender to puree it instead of doing it in the pot with an immersion blender. Since you want half of the chickpeas, carrots and potatoes to stay whole, the only way to do this is ladle out the other half to puree it. Otherwise you will miss out on those chunks of vegetables.

Don’t forget to take out the rosemary sprigs before you puree the soup. Or you will end up with way too much of its flavor.

Recipe FAQs

What are chickpeas (and why are they so fantastic)?

Along with lentils, beans and peas, chickpeas are also legumes. They are a great source of protein and fiber. And they are so versatile in cooking. Chickpeas can be eaten raw in salads, roasted, and of course, simmered in soups and stews. They are found in Mediterranean, Moroccan and Middle Eastern cuisines and so many more. Chickpeas are one of the best things you can make space for in your pantry.

Can you make this soup vegan?

Yes, you can leave out the Parmesan cheese. Sprinkle your bowls of soup with nutritional yeast.

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Easy Chickpea Soup with Potatoes, Carrots & Kale

4.89 from 26 votes
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 4
Pureeing half this chickpea soup gives you a healthy creamy broth with chickpeas, carrots and potatoes that’s fragrant with rosemary, garlic and Parmesan.


  • 1 tablespoon olive oil
  • 1 onion roughly chopped
  • 2 medium carrots diced
  • 3 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups low sodium vegetable broth
  • 2 15- ounce cans chickpeas drained and rinsed
  • 1 cup diced peeled potatoes (either russet or Yukon gold potatoes)
  • 1 sprig fresh rosemary
  • 1 cup chopped curly kale
  • 1/4 cup grated Parmesan plus more for serving
  • Juice of 1 lemon
  • 1 tablespoon chopped parsley plus more for serving


  • Heat the olive oil in a large saucepan over medium heat. Sauté the onions until they turn soft and translucent, about 5 minutes.
  • Add the carrots. Continue cooking for 2-3 minutes.
  • Then stir in the garlic, salt and pepper, sautéing for 30 seconds until fragrant.
  • Pour in the vegetable broth, chickpeas, potatoes and rosemary. Bring to a boil, reduce the heat and simmer with the lid partially covering the pot for 15-20 minutes until the potatoes are tender.
  • Remove the rosemary sprigs. Carefully transfer half the soup to a blender and puree.
  • Pour the pureed soup back into the soup in the pot. Add the kale and simmer on low for a couple minutes to wilt the greens.
  • Stir in the Parmesan, lemon juice and parsley.
  • Top each bowl with additional Parmesan and parsley before serving.


If you don’t need the soup to be vegetarian, you can substitute with low-sodium chicken broth.
To make the soup vegan, omit the Parmesan and sprinkle the bowls of soup with nutritional yeast.
Make sure to use a blender to puree half the soup and not an immersion blender.
For leftovers, let the soup cool to room temperature before transferring to an airtight container. You can store it in the fridge up to 4 days. Warm it in a pot on the stove over low to medium heat or in the microwave. You can freeze the soup up to 1 month. Divide it into portion sizes for easier thawing.


Calories: 325kcal | Carbohydrates: 51g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 734mg | Potassium: 776mg | Fiber: 13g | Sugar: 10g | Vitamin A: 6949IU | Vitamin C: 40mg | Calcium: 184mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: Mediterranean
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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Recipe Rating


  1. 5 stars
    Great quick hearty, delicious soup! Few ingredients. Everything in my pantry or fridge. Used dried Rosemary. Served with green salad. Perfect weeknight meal! Will make again.

  2. Inherited a big box of dried chickpeas. Had no idea what to do with them. Came across this recipe. Freaking delicious! Thanks paige!

  3. 5 stars
    Delicious and easy! I had everything here but the kale so I left it out. Its helping me fight this cold! Thank you for a great recipe.

  4. This soup was great! My daughter made me a batch after I had a surgery and I really enjoyed it!!

  5. 5 stars
    Made this soup last night – it was delicious! I added some thyme and a dash of cayenne. It was a perfect hearty & healthy winter soup.

  6. 5 stars
    This soup is so delicious, quick and easy to make. Perfect for nights that you don’t want to spend too much time cooking but actually want a nutritious, tasty meal to eat. I actually get craving for it and my husband even really likes it.

    1. I haven’t tried adding tomatoes. It will turn it into more of a tomato soup. You may need to add a little more broth to thin it out.

  7. 5 stars
    Easy is the key. Delicious is the crown.
    I used Turkey stock (leftovers from Easter Turkey dinner) and threw in a half a Jalapeno (diced) from last nights meal.
    Definately in the rotation now.