33+ Delicious Canned Chickpea Soup Recipes You’ll Love”

If you’re looking for a quick, easy, and nutritious meal, canned chickpeas are the answer!

These little legumes are not only packed with protein and fiber but are also incredibly versatile, making them the perfect addition to your pantry.

In this blog post, we’ll dive into 10 amazing canned chickpea soup recipes that you can whip up in no time.

Whether you’re craving something hearty and warming or light and refreshing, there’s a chickpea soup recipe for every taste.

From Mediterranean-inspired broths to creamy coconut curry soups, canned chickpeas will help you create delicious meals with minimal effort.

Let’s explore these delightful, nutritious soups that will leave you feeling satisfied and energized.

33+ Delicious Canned Chickpea Soup Recipes You’ll Love”

Canned chickpeas are a fantastic kitchen staple that can transform a simple soup into a comforting, protein-packed dish.

Whether you’re in the mood for a hearty vegetable-filled soup, a spicy curry, or a creamy, coconut-based broth, there are endless possibilities to explore.

The recipes we’ve shared today are not only easy to make but also packed with flavor and nutrition.
So the next time you’re in a pinch and need a wholesome meal, turn to your pantry and grab a can of chickpeas.

With these 10 canned chickpea soup recipes, you’ll have a delicious, nutritious meal ready in no time!

Classic Mediterranean Chickpea Soup

Summary:

This Mediterranean chickpea soup is a comforting bowl filled with the flavors of the sunny Mediterranean. Combining the hearty texture of chickpeas with aromatic herbs and spices, this soup is both nutritious and satisfying. It’s perfect for a quick weeknight dinner or as a make-ahead meal for busy days.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable stock
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened.
2. Stir in the smoked paprika, cumin, and oregano, cooking for another minute until fragrant.
3. Add the canned chickpeas and diced tomatoes. Stir to combine.
4. Pour in the vegetable stock, bring to a boil, then reduce to a simmer. Cook uncovered for 20 minutes.
5. Adjust seasoning with salt and pepper. Use an immersion blender to blend part of the soup for a creamy texture while leaving some chunks.
6. Serve hot, garnished with fresh parsley and a squeeze of lemon, if desired.

This Classic Mediterranean Chickpea Soup is a wholesome meal that brings a taste of the Mediterranean into your home. Its simplicity, combined with robust flavors, makes it a go-to recipe for anyone craving something hearty and healthy.

Spiced Moroccan Chickpea Soup

Dive into the exotic flavors of Morocco with this spiced chickpea soup. Bursting with warming spices and enriched with the sweetness of dried apricots, this soup is a flavorful celebration of North African cuisine. It’s a great choice when you’re looking for a meal that feels special but is still easy to prepare.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional)
• 1/4 cup dried apricots, chopped
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable stock
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Toasted almonds for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Stir in turmeric, cinnamon, coriander, and cayenne pepper. Cook for another minute to toast the spices.
3. Add the chickpeas, dried apricots, and crushed tomatoes. Mix well.
4. Pour in the vegetable stock and bring to a boil. Lower the heat and let it simmer for 20 minutes.
5. Adjust seasoning with salt and pepper. Garnish with fresh cilantro and toasted almonds, if desired.
6. Serve with crusty bread or over a bed of couscous for a heartier meal.

This Spiced Moroccan Chickpea Soup is a delightful balance of sweet and savory with a hint of spice. It’s a dish that transports you to the bustling streets of Morocco, offering an exotic yet accessible twist to everyday meals.

Creamy Coconut Chickpea Soup

Rich, creamy, and infused with the tropical flavor of coconut, this chickpea soup is both comforting and luxurious. With a hint of lime and ginger, it’s a perfect balance of flavors that will warm you up on a chilly day or refresh you with its vibrant taste.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon turmeric powder
• 1 can (14 oz) coconut milk
• 2 cups vegetable stock
• Juice of 1 lime
• 1 cup fresh spinach
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat coconut oil in a pot over medium heat. Add onion, garlic, and ginger, cooking until fragrant and softened, about 5 minutes.
2. Stir in the turmeric powder, cooking for an additional minute.
3. Add the chickpeas, coconut milk, and vegetable stock. Stir well and bring to a gentle simmer. Cook for 15 minutes.
4. Add the fresh spinach and lime juice, stirring until the spinach wilts. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh cilantro and lime wedges for an extra burst of flavor.

The Creamy Coconut Chickpea Soup is a tropical-inspired delight that combines creamy textures with bold, refreshing flavors. It’s a versatile recipe, equally suitable as a quick dinner or a special treat for guests.

Tuscan White Bean and Chickpea Soup

This Tuscan-inspired soup combines the creamy texture of white beans with the hearty goodness of chickpeas. Infused with rosemary, garlic, and fresh kale, this dish is an Italian countryside classic. Perfect for a cozy night, it pairs wonderfully with a slice of crusty bread.

Ingredients:

• 1 cup canned chickpeas, drained and rinsed
• 1 cup canned white beans, drained and rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon fresh rosemary, finely chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups fresh kale, chopped
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the rosemary and cook for an additional minute.
3. Add the chickpeas, white beans, and diced tomatoes. Stir to combine.
4. Pour in the vegetable broth, bring to a boil, and reduce to a simmer. Cook for 15 minutes.
5. Add the kale and cook for another 5 minutes until wilted.
6. Adjust seasoning with salt and pepper. Serve hot, topped with grated Parmesan if desired.

Tuscan White Bean and Chickpea Soup is a delicious and rustic dish that brings the warmth and simplicity of Italian cooking to your table. It’s hearty, flavorful, and packed with nutrients for a wholesome meal.

Spicy Tomato and Chickpea Soup

For those who love a little kick, this spicy tomato and chickpea soup delivers bold flavors with a fiery twist. The blend of chili, garlic, and smoky paprika elevates this simple soup into a vibrant and zesty meal. It’s a satisfying option for spice lovers looking for something hearty.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon chili flakes (adjust to taste)
• 1 teaspoon smoked paprika
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon sugar (optional, to balance acidity)
• 1/4 cup fresh basil, chopped (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Add onion and garlic, cooking until softened.
2. Stir in chili flakes and smoked paprika, cooking for 1 minute until aromatic.
3. Add the chickpeas, crushed tomatoes, and vegetable broth. Mix well and bring to a simmer.
4. Cook uncovered for 20 minutes, stirring occasionally.
5. Taste and adjust seasoning with salt, pepper, and sugar, if needed.
6. Serve hot, garnished with fresh basil for a touch of freshness.

This Spicy Tomato and Chickpea Soup is a bold, flavor-packed option that’s both comforting and energizing. Its robust taste and simple preparation make it a favorite for quick meals or gatherings with spice-loving friends.

Indian-Style Coconut Chickpea Soup

Inspired by Indian flavors, this soup is a creamy, fragrant dish that combines chickpeas with coconut milk, curry spices, and a hint of tangy tamarind. It’s an explosion of flavor that’s perfect for anyone looking to add an international flair to their soup repertoire.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon tamarind paste (or lime juice)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and softened.
2. Stir in the curry powder and turmeric, cooking for 1 minute.
3. Add chickpeas, coconut milk, and vegetable broth. Mix well and bring to a gentle simmer.
4. Cook for 15 minutes, then stir in the tamarind paste or lime juice. Adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh cilantro for an aromatic finish.

This Indian-Style Coconut Chickpea Soup is a celebration of bold spices and creamy textures. It’s a comforting yet exotic dish that will transport your taste buds to the heart of India with every spoonful.

Lemon and Herb Chickpea Soup

This Lemon and Herb Chickpea Soup is a light, refreshing, and tangy dish that’s packed with fresh flavors. The bright notes of lemon, complemented by fresh herbs like parsley and thyme, make this soup both uplifting and satisfying. It’s perfect for a spring or summer meal, or when you need a pick-me-up on a cloudy day.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon fresh thyme leaves
• Zest and juice of 1 lemon
• 4 cups vegetable broth
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Optional: 1/4 cup cooked quinoa for added texture

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened.
2. Stir in the fresh thyme and cook for another minute.
3. Add the chickpeas, lemon zest, and vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes to allow the flavors to meld.
4. Stir in the lemon juice and chopped parsley. Taste and adjust seasoning with salt and pepper.
5. If desired, stir in cooked quinoa for added texture and protein. Serve hot, garnished with more parsley if desired.

The Lemon and Herb Chickpea Soup is a refreshing and light option that’s still satisfying. Its zesty lemon and aromatic herbs offer a perfect balance of flavors that will brighten your day, whether it’s served on a warm afternoon or as a refreshing dinner option.

Roasted Red Pepper and Chickpea Soup

This Roasted Red Pepper and Chickpea Soup is a smoky and flavorful dish, combining the sweetness of roasted peppers with the richness of chickpeas. The combination of garlic, cumin, and paprika adds depth to the flavor profile, making this soup a comforting and satisfying meal. It’s ideal for those who love a hearty yet velvety texture.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 2 large red bell peppers, roasted and peeled
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Roast the red peppers by placing them under a broiler or on an open flame until the skin is charred. Peel off the skin and remove the seeds, then chop the peppers.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the cumin and smoked paprika, cooking for another minute until fragrant.
4. Add the roasted red peppers, chickpeas, vegetable broth, and tomato paste. Stir to combine.
5. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes.
6. Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with fresh basil or parsley.

This Roasted Red Pepper and Chickpea Soup is a vibrant, comforting bowl of warmth that offers a perfect balance of sweet, smoky, and savory flavors. It’s an excellent choice for cozy nights or when you’re craving a rich, creamy soup with a depth of flavor.

Chickpea and Spinach Soup with Coconut Curry

A fusion of creamy coconut milk and bold curry spices, this Chickpea and Spinach Soup offers a hearty yet aromatic experience. The vibrant spinach pairs wonderfully with the chickpeas, creating a satisfying base, while the coconut curry broth adds an exotic touch to your meal. It’s a nourishing soup, ideal for those who love a bit of spice and richness.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh grated ginger
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 2 cups fresh spinach, chopped
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking for 5-7 minutes until softened.
2. Stir in the curry powder and cook for an additional minute to bloom the spices.
3. Add the chickpeas, coconut milk, and vegetable broth. Bring the mixture to a boil, then lower the heat and simmer for 20 minutes.
4. Stir in the fresh spinach and cook until wilted, about 5 minutes.
5. Adjust seasoning with salt and pepper to taste.
6. Serve hot, garnished with lime wedges for a tangy finish.

This Chickpea and Spinach Soup with Coconut Curry is a perfect blend of flavors and textures. The creamy coconut milk and spicy curry make it rich and satisfying, while the spinach adds a fresh contrast. It’s a fulfilling soup that’s perfect for a healthy, comforting meal.

Chunky Chickpea and Vegetable Soup

This hearty and filling Chunky Chickpea and Vegetable Soup is packed with a variety of fresh vegetables and hearty chickpeas, making it a nourishing meal. The combination of carrots, potatoes, and celery creates a deliciously textured soup, while a rich broth ties everything together. It’s the perfect comfort food for cooler months, providing warmth and sustenance.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 2 potatoes, peeled and diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, potatoes, and celery, sautéing for about 5-7 minutes until the vegetables begin to soften.
2. Add the garlic and thyme, cooking for another minute until fragrant.
3. Stir in the chickpeas, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

The Chunky Chickpea and Vegetable Soup is a well-rounded meal in a bowl. It combines hearty chickpeas with vibrant vegetables in a comforting broth. This dish is ideal for feeding a crowd or for meal prepping, as it stores well and tastes even better the next day.

Caribbean-Inspired Chickpea Soup

Transport yourself to the tropics with this Caribbean-Inspired Chickpea Soup, featuring bold flavors like coconut milk, allspice, and thyme. With the addition of sweet potatoes and plantains, this soup provides a unique fusion of savory and sweet flavors. It’s a vibrant, aromatic dish that brings the warmth of the Caribbean right to your kitchen.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1 tablespoon coconut oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground allspice
• 1 teaspoon dried thyme
• 1 large sweet potato, peeled and diced
• 1 ripe plantain, peeled and sliced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
2. Stir in the allspice and thyme, cooking for 1 minute to release the flavors.
3. Add the sweet potato, plantain, chickpeas, coconut milk, and vegetable broth. Bring to a boil.
4. Reduce the heat and let simmer for 20-25 minutes, until the sweet potato and plantain are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with a squeeze of lime for added freshness.

This Caribbean-Inspired Chickpea Soup is a perfect fusion of savory and sweet, with bold Caribbean spices and tropical ingredients. It’s a comforting dish with a rich, creamy texture, perfect for warming up on a cool day or adding a touch of exotic flair to your meal rotation.

Chickpea and Potato Soup with Dill

The Chickpea and Potato Soup with Dill is a light yet hearty dish that combines the creamy richness of chickpeas with the satisfying texture of potatoes. The fresh dill adds a distinctive herbal flavor, making this a fresh and comforting soup for any season. It’s perfect for those seeking a simple, nutritious, and flavorful meal.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 large potatoes, peeled and diced
• 3 garlic cloves, minced
• 1 teaspoon dried dill
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup fresh dill, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Stir in the dried dill and cook for an additional minute until fragrant.
3. Add the potatoes, chickpeas, and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Cook for 20-25 minutes, until the potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh chopped dill.

The Chickpea and Potato Soup with Dill is a simple and comforting dish, with the fresh and aromatic flavor of dill elevating the natural sweetness of the potatoes and chickpeas. It’s an easy-to-make, wholesome meal that’s perfect for busy days when you need something satisfying and nourishing.

Roasted Garlic and Chickpea Soup

This Roasted Garlic and Chickpea Soup is a rich and velvety soup that features the deep, caramelized flavors of roasted garlic combined with the creaminess of chickpeas. The garlic gives the soup a savory, comforting depth, while the chickpeas add protein and texture. It’s perfect for anyone who loves the sweet and savory flavor of roasted garlic in a hearty, satisfying soup.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1 head of garlic
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cups vegetable broth
• 1 teaspoon dried rosemary
• 1/2 teaspoon ground black pepper
• 1 tablespoon lemon juice
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, and wrap in foil. Roast for 30-35 minutes until soft and golden.
2. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until softened.
3. Squeeze the roasted garlic out of its skin and add it to the pot with the onion. Stir in the rosemary and cook for another minute.
4. Add the chickpeas and vegetable broth, bringing to a simmer. Cook for 10 minutes to allow the flavors to combine.
5. Blend the soup until smooth using an immersion blender or a regular blender. Add lemon juice and salt to taste.
6. Serve hot, garnished with fresh parsley.

The Roasted Garlic and Chickpea Soup is a rich, velvety dish with a perfect balance of sweetness and savory flavors. The roasted garlic creates a delicious depth that perfectly complements the chickpeas, making this a cozy and flavorful soup for any occasion.

Chickpea and Tomato Soup with Basil

this Chickpea and Tomato Soup with Basil is a simple yet flavorful soup that pairs the tangy brightness of tomatoes with the heartiness of chickpeas. Fresh basil adds a lovely aromatic touch, making this soup both refreshing and comforting. It’s a quick and easy meal that can be served as a light lunch or dinner.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped
• Crusty bread for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened.
2. Stir in the oregano and cook for another minute.
3. Add the chickpeas, crushed tomatoes, and vegetable broth. Bring to a simmer and cook for 15 minutes.
4. Use an immersion blender to blend the soup slightly, leaving it chunky, or blend completely for a smoother texture.
5. Season with salt and pepper to taste, then stir in fresh basil.
6. Serve hot with a side of crusty bread, if desired.

The Chickpea and Tomato Soup with Basil is a classic, bright, and satisfying dish. The combination of tangy tomatoes and the richness of chickpeas makes this soup hearty yet refreshing, while fresh basil gives it a wonderful fragrance. This soup is perfect for any time of year and can be paired with a slice of your favorite bread for a complete meal.

Chickpea and Sweet Corn Soup

This Chickpea and Sweet Corn Soup is a wholesome, delicious combination of chickpeas and sweet corn, creating a naturally sweet and savory flavor profile. The added vegetables and spices bring warmth and depth to this simple soup. It’s perfect for a quick and easy weeknight dinner or as a light starter for a meal.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 cup frozen or fresh sweet corn
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 4 cups vegetable broth
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until softened.
2. Add the garlic, sweet corn, cumin, and smoked paprika, cooking for another 1-2 minutes until fragrant.
3. Stir in the chickpeas and vegetable broth, then bring the soup to a simmer. Cook for 15 minutes to allow the flavors to meld.
4. Use an immersion blender to blend part of the soup for a creamier texture while leaving some chunks for heartiness.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

The Chickpea and Sweet Corn Soup is a naturally sweet and savory dish that’s light yet satisfying. The combination of chickpeas, sweet corn, and spices creates a perfectly balanced flavor, making it a delightful meal for any occasion. This soup is quick and easy to prepare, making it a great option for busy days.

Note: More recipes are coming soon