What’s great about this recipe is its versatility. It began as a family favorite on a day when all I had were pantry staples and a few fresh ingredients. The kids were home from school, noses red from the cold, and I wanted to make something that felt like a warm hug. The chickpea soup came together in no time and, boy, did it hit the spot!
Now, I’m no gourmet chef, but I can assure you that the aroma of onions sautéing in olive oil, mixed with garlic and oregano, fills the whole kitchen with a sense of comfort and homeliness. It’s a feeling that I wish everyone could savor, especially during the colder months. I love how the chickpeas offer a bit of heartiness, while the coconut milk adds a creamy touch that’s indulgent yet guilt-free.
What makes this soup even more special is its ability to adapt. Whether you’re feeding a small family or doubling up to serve guests, the soup remains as delightful as ever. You can play with the spice levels or throw in some extra greens if you’ve got them in the fridge. Every time I make it, I think of those cozy family evenings; it’s a recipe filled with love, warmth, and memories.
How to Make Easy Chickpea Soup
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Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (adjust to your spice level)
- 2 tbsp tomato paste
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1/3 cup oil-packed sundried tomatoes, chopped
- juice from 1/2 lemon
- 1 cup canned full-fat coconut milk
- 3 cups fresh spinach
- salt and pepper to taste
- fresh basil leaves for garnish
Directions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté it until it’s translucent, about 3 to 4 minutes. Stir in the minced garlic, dried oregano, and red pepper flakes, cooking for another 1 to 2 minutes until fragrant.
- Add the chickpeas and tomato paste to the pot, stirring to coat. Pour in the vegetable broth and give it a good mix. Bring the mixture to a boil, then reduce the heat. Cover the pot and let the soup simmer for approximately 15 minutes.
- For a creamy texture, blend about half of the soup with an immersion blender or in a standalone blender, then return it to the pot. This way, you get a luscious consistency with occasional chickpea bites.
- Mix in the sundried tomatoes, lemon juice, coconut milk, and fresh spinach. Allow the soup to simmer for an additional 5 to 10 minutes until the spinach wilts. Season with salt and pepper according to taste.
- Serve the soup hot, topped with fresh basil leaves. Pair it with some crusty bread for the perfect meal.
Storing Suggestion
To store leftovers, place the soup in an airtight container in the fridge for up to four days. For longer storage, freeze it in individual portions. When ready to eat, simply thaw and reheat on the stove over low heat until warmed through.
Cooking Tips
Feel free to tweak the spice level by adjusting the red pepper flakes. For an even richer flavor, substitute chicken broth for vegetable broth if there are no dietary restrictions. You can also swap half of the spinach with kale or chard for a different taste.
Serving Suggestions
This chickpea soup is delicious on its own but even better with accompaniments. Serve with a slice of crusty garlic bread or a fresh side salad. For beverages, a glass of light white wine or a cup of herbal tea goes well with the dish.
Ingredient Substitutions
If you don’t have coconut milk, you can use heavy cream or Greek yogurt for similar creaminess. For a lower-carb option, replace chickpeas with cauliflower florets to maintain heartiness while reducing carbs.
Seasonal Variations
In the spring, add some fresh peas or asparagus for a seasonal touch. Come autumn, incorporate diced butternut squash or sweet potatoes to add warmth and depth to the flavors of the soup.
Allergen Information
The main allergens in this recipe are coconut milk and garlic. If coconut is an issue, heavy cream or a plant-based milk can serve as alternatives. For those who can’t have garlic, shallots might offer a milder flavor substitute.
FAQs
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but be sure to soak them overnight and cook them until tender before adding them to the soup. This step will increase the preparation time, so plan ahead if you opt for dried chickpeas.
Is there a substitute for sundried tomatoes?
If you don’t have sundried tomatoes, you can use a regular tomato chopped up finely or a few tablespoons of tomato paste to achieve a similar flavor profile. Remember, sundried tomatoes add a concentrated flavor and richness.
How do I make this soup without a blender?
If you don’t have a blender, you can mash some chickpeas with a potato masher. It won’t be as smooth as using a blender, but it will still thicken the soup and give it a hearty texture.
What can I use to thicken the soup?
Aside from blending, you could add a potato and let it cook with the soup, then mash it. This method thickens the soup naturally and adds body without altering the flavor significantly.
Can I make this soup in advance?
Absolutely! This chickpea soup tastes even better the next day as the flavors meld together. Prepare it ahead of time and store it in the refrigerator. Reheat gently on the stove or microwave before serving.
Is this recipe spicy?
The spice level is mild due to a small amount of red pepper flakes, but you can adjust it according to your preference. For a spicier kick, increase the amount or add some chopped fresh chili peppers.
Easy Chickpea Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes adjust to your spice level
- 2 tablespoons tomato paste
- 2 cans chickpeas, drained and rinsed 15 oz each
- 4 cups low-sodium vegetable broth
- 1/3 cup oil-packed sundried tomatoes, chopped
- 1/2 lemon, juiced
- 1 cup canned full-fat coconut milk
- 3 cups fresh spinach
- salt and pepper to taste
- fresh basil leaves for garnish
Instructions
- In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic, dried oregano, and red pepper flakes. Cook for 1-2 minutes until fragrant.
- Stir in the chickpeas and tomato paste, then pour in the vegetable broth. Mix well and bring to a gentle boil.
- Lower the heat, cover, and simmer for 15 minutes.
- Blend half of the soup for a creamy texture while keeping some chickpeas whole.
- Add the sundried tomatoes, lemon juice, coconut milk, and fresh spinach. Simmer for 5-10 minutes until the spinach wilts.
- Season with salt and pepper to taste. Serve hot, garnished with fresh basil leaves.
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