A hot bowl of chickpea soup is a wonderfully hearty and satisfying meal, especially when filled with a variety of healthy ingredients. My deliciously fragrant recipe features lots of spices, fresh herbs, vibrant baby spinach and tender chicken for rich, warming flavor!
A Deliciously Hearty Bowl of Comfort
While each and every dish has its own unique and wonderful “dance” or rhythm when it comes to the preparation of it, there’s something extra special, magical and enticing to me about preparing a homemade soup recipe.
Perhaps it’s simply the fact that all of the delectable ingredients are added to one large pot in various stages, and then allowed to gently bubble away in steaming perfection until tender, when their unique flavors have created something rich and divinely cozy.
Whatever the reason, I find soup such a treat to prepare, a warming friend offering tremendous nourishment and comfort when both the body and spirit deeply craves this.
For me, my spiced chickpea soup is a fantastic recipe to prepare when I’m hungry for hearty coziness in a bowl. Tender and slightly creamy chickpeas are joined with a good hint of warm spices, some tomatoes, baby spinach leaves and fresh herbs for vibrant flavor and color.
I also like to sprinkle in some cooked chicken for added protein, which makes this thick, rich soup a complete meal, perfect to dip into for a few days, with a warm piece of crusty bread on the side.
How to Make Chickpea Soup That’s Rich and Nutritious
Using good quality canned chickpeas is a large part of what makes preparing this particular soup recipe so quick and easy.
Canned chickpeas are already innately tender and ready to enjoy, so the simmering time for this particular soup is only around 20 minutes.
I use finely diced aromatic veggies which soften in the pot in no time, and then sprinkle in the rest of my ingredients in stages to create layers of flavor for a rich, satisfying result.
Here’s a glance at my chickpea soup recipe: (or just jump to the full recipe…)
- To begin, I add my aromatic veggies into the pot and saute for a few minutes, or just until softened; then, I add in my garlic, spices and tomato paste, and stir to combine.
- I add in one of my two cans of drained and rinsed chickpeas along with my chicken stock/broth, and simmer the soup for about 20 minutes.
- To finish the soup, I use an immersion blender to puree the simmered ingredients, then add in my second can of chickpeas, my diced tomatoes, spinach, cooked chicken, and herbs, and stir to combine; I also add a little squeeze of lemon for brightness, and serve with warm bread on the side.
Chickpea Soup with Chicken and Spinach
by Ingrid Beer
Yield: Serves 6
Nutrition Info: 426 calories
Prep Time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
- Avocado or olive oil
- 1 onion, diced
- 2 large carrots, peeled and diced
- 3 ribs celery, diced
- Black pepper
- 6 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- Pinch cayenne pepper
- 3 tablespoons tomato paste
- 2 (15 ounce) cans chickpeas (garbanzo beans), drained and rinsed, divided use
- 6 cups hot chicken stock
- 1 (28 ounce) can diced tomatoes, drained of juice
- 2 cups shredded, cooked chicken
- 1 cup baby spinach leaves
- 1 tablespoons chopped flat-leaf parsley
- 1 tablespoons chopped cilantro
- 1 tablespoon chopped mint
- Lemon wedges, optional
- Set a soup pot over medium-high heat, and drizzle in about 3 to 4 tablespoons of oil; once hot, add in the diced onion, carrot and celery, plus a couple of pinches of salt and pepper; saute for a few minutes until the vegetables begin to soften.
- Add in the garlic, along with the cumin, coriander and pinch of cayenne pepper, and stir until aromatic, about 30 seconds to a minute; add in the tomato paste and stir to incorporate.
- Add in 1 of the cans of chickpeas (drained and rinsed), along with the chicken stock, and bring to the boil; reduce heat, cover, and simmer the soup for 20 minutes, just until the veggies are soft.
- Using a hand-held immersion blender (or you can even use a blender, just work in batches), blend the soup until fairly smooth; then, add in the remaining can of (drained and rinsed) chickpeas, the diced tomatoes, shredded chicken, spinach leaves, parsley, cilantro and mint, and stir together just until the spinach wilts; check to see if any additional salt/pepper is needed, and perhaps even a little squeeze of lemon.
- Serve with some pita or flatbread, or even crusty French bread, and drizzle with a little avocado or olive oil over top as a finisher.
Tips & Tidbits for my Chickpea Soup with Chicken and Spinach:
- Good quality canned chickpeas, for convenience: Organic canned chickpeas are perfect for this soup—just drain and rinse them well before adding them in. They’re already fairly tender, and take only about 20 minutes to soften a bit more in the soup as it simmers.
- Give it whirl: Using a hand-held immersion stick blender is great for this soup, but if you’d prefer to use a regular blender, just make sure to work in batches so you don’t end up with hot soup all over your kitchen, or more importantly, you. 😉
- Rotisserie chicken, perfect for soup: I love to use rotisserie chicken for this recipe, as it’s a super convenient time-saver. Just remove the skin, shred the meat, and add in!
- Vegetarian chickpea soup: If you’re looking to prepare this soup as a vegetarian option, simply leave out the chicken and substitute vegetable stock in place of the chicken stock, and you’re golden.
Cook’s Note: This recipe was originally published in 2017, and has been updated with even more love!