![['Close-up view of a bowl of chickpea soup with visible vegetables and herbs.', 'Side view of a steaming bowl of chickpea soup, showcasing its creamy texture.', 'Detailed image of chickpea soup filled with colorful vegetables and spices.', 'Close-up of a hearty chickpea soup garnished with Parmesan and kale.']](https://simpleflavoria.com/wp-content/uploads/2026/07/chickpea-soup_1_U1.webp)
Chickpea Soup
A hearty and nutritious chickpea soup perfect for a comforting meal. Packed with vegetables and flavor, it's easy to make and satisfying.
Ingredients
olive oil
- 2 tablespoons olive oil
vegetables
- 1 yellow onion yellow onion, (chopped)
- 2 medium carrots medium carrots, (diced)
- 2 celery ribs celery ribs, (diced)
garlic
- 3 garlic cloves garlic cloves, (minced)
spices and seasonings
- 1 bay leaf bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- dash crushed red pepper flakes crushed red pepper flakes
canned chickpeas
- 2 15 ounce cans chickpeas, (rinsed and drained)
potatoes
- 2 Yukon gold potatoes Yukon gold potatoes, (peeled and 1/2-inch diced)
liquids
- 4 cups vegetable broth
- 2 cups chopped kale
cheese and citrus
- 1/4 cup grated Parmesan ((plus more for serving))
- 1 lemon juice of 1 lemon
Instructions
- Heat olive oil in a large pot, cook onion, carrots, and celery until tender (~5 min).
- Add garlic and cook for 1 minute, then stir in spices and seasonings.
- Add chickpeas, potatoes, and broth; bring to a boil, then simmer for 15-20 min until potatoes are tender.
- Remove bay leaf, blend part of the soup for thickness, then stir in kale, Parmesan, and lemon juice.
- Season to taste, serve hot with extra Parmesan if desired.
Notes
For a creamier texture, blend more of the soup or use an immersion blender.