25+ Mouthwatering Chickpea Soup Recipes for This Season

Chickpea soup is a versatile and nutritious choice that’s perfect for any time of year.

Known for their creamy texture and high protein content, chickpeas add heartiness and depth to soups, whether you’re looking for something light and refreshing or warm and comforting.

From classic Mediterranean flavors to bold, spiced Moroccan blends, there’s a chickpea soup recipe to satisfy every craving and dietary preference.

With their natural creaminess, chickpeas lend themselves beautifully to pureed soups as well as chunky, vegetable-filled broths.

Plus, chickpeas are a powerhouse ingredient rich in fiber, protein, and essential vitamins, making them a go-to for health-conscious eaters and anyone looking to boost the nutrition in their meals.

In this collection, you’ll find a variety of creative chickpea soup recipes—from spicy to creamy, from quick weekday meals to slow-cooked delights.

Each one showcases the versatility and depth of chickpeas, proving that soup season is every season with these delicious, hearty bowls.

Whether you’re a soup lover looking to try new flavors, or just need some inspiration for nutritious, easy meals, these chickpea soup recipes are sure to become favorites in your kitchen.

Let’s dive into these 25+ inspiring and delicious chickpea soup recipes that’ll make every meal more flavorful and filling.

25+ Mouthwatering Chickpea Soup Recipes for This Season

Chickpea soups are the perfect way to bring variety and nutrition to your meal plans, offering everything from light, fresh flavors to rich, creamy textures.

Each recipe in this collection celebrates the chickpea’s ability to transform simple ingredients into hearty, satisfying meals packed with fiber and protein.

Whether you’re enjoying a bowl on a cold winter night or making a lighter version for spring, chickpea soups are a fantastic addition to any diet.

With these 25+ chickpea soup recipes, you have a world of flavors and cooking methods to explore—from quick and easy stovetop recipes to luxurious, slow-cooked broths.

These soups are not only easy to make but also endlessly customizable, allowing you to adjust spices, add vegetables, or even throw in some grains for extra bulk.

Let these recipes inspire your kitchen adventures and fill your table with wholesome, comforting goodness all year round.

Enjoy the incredible versatility of chickpeas and savor every spoonful!

Spicy Chickpea and Tomato Soup

This vibrant and hearty soup combines chickpeas with a zesty tomato base, flavored with aromatic spices like cumin, turmeric, and chili flakes. It’s the perfect balance of warmth and heat, offering a rich and fulfilling meal that’s both comforting and healthy. Great for those who enjoy a little kick in their soup, it’s packed with fiber, protein, and nutrients.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp chili flakes (adjust to taste)
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish (optional)
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until the onion softens, about 5 minutes.
  2. Add cumin, turmeric, and chili flakes, stirring for another 1-2 minutes to bloom the spices.
  3. Pour in the diced tomatoes and vegetable broth. Bring the mixture to a simmer.
  4. Add the chickpeas and let the soup simmer for 15-20 minutes, allowing the flavors to meld together.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro if desired.

This Spicy Chickpea and Tomato Soup is a true flavor explosion with its tangy tomatoes, creamy chickpeas, and a hint of spice. It’s perfect for an easy, weeknight meal or a cozy lunch. The protein-packed chickpeas and nutrient-rich tomatoes make it both filling and nutritious, while the spices add a depth of flavor that makes it irresistible. Plus, it’s quick and simple to prepare, so you can enjoy a flavorful meal in no time!

Chickpea and Spinach Soup

A nourishing, simple soup that combines the earthiness of chickpeas with the freshness of spinach, this recipe is light yet filling. The flavors are subtle, with a light broth enhanced by a touch of lemon and garlic. Perfect for a healthy lunch or dinner, this soup is a great way to get your greens in without compromising on taste.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups fresh spinach, roughly chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 4 cups vegetable broth
  • 1 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • Salt and pepper, to taste
  • 1 tsp dried thyme
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until the onion is translucent, about 5 minutes.
  2. Stir in the dried thyme and cook for 1 more minute until fragrant.
  3. Add the vegetable broth, chickpeas, and bring to a simmer. Let it cook for 10 minutes to allow the flavors to come together.
  4. Add the spinach to the soup, stirring until it wilts, about 2-3 minutes.
  5. Stir in lemon juice and zest, then season with salt and pepper to taste.
  6. Serve hot with a slice of crusty bread on the side.

This Chickpea and Spinach Soup offers a lighter, yet fulfilling option for those who enjoy a gentle, refreshing meal. The spinach adds a beautiful green color and a boost of iron, while the chickpeas provide a hearty base, ensuring that you’re both satisfied and nourished. The touch of lemon brightens up the soup, making it a perfect dish for any season. It’s quick, simple, and packed with nutrients, making it an excellent addition to your healthy eating routine.

Creamy Chickpea Soup with Coconut Milk

For those who love a rich, velvety texture, this creamy chickpea soup is a game-changer. Made with coconut milk, it’s indulgently creamy while still being vegan and dairy-free. The combination of chickpeas, coconut milk, and mild spices creates a soul-soothing soup that’s perfect for a chilly evening.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp smoked paprika
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh parsley, for garnish (optional)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until the onion is soft, about 5 minutes.
  2. Stir in cumin, coriander, and smoked paprika, cooking for 1-2 minutes to release the spices’ flavors.
  3. Add the chickpeas, vegetable broth, and bring to a simmer. Let it cook for 10 minutes.
  4. Pour in the coconut milk, stir to combine, and continue simmering for another 10 minutes to allow the soup to thicken.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley if desired.

This Creamy Chickpea Soup with Coconut Milk is the ultimate comfort food with its rich, smooth texture and delicate spices. The coconut milk not only adds creaminess but also a subtle sweetness that balances the chickpeas perfectly. It’s incredibly easy to prepare and makes for a satisfying meal that’s both vegan and gluten-free. Whether you’re seeking comfort on a cold day or a filling dinner option, this soup is sure to hit the spot and leave you craving more!

Roasted Garlic and Chickpea Soup

This Roasted Garlic and Chickpea Soup offers a rich, savory flavor with the depth of roasted garlic, paired perfectly with chickpeas in a light broth. Roasting the garlic brings out its natural sweetness and mellows its sharpness, resulting in a smooth, velvety soup that’s full of comforting flavors. Perfect for any garlic lover, this soup is easy to make and nourishing.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 whole head of garlic
  • 4 cups vegetable broth
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp lemon juice
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
• Instructions:
  1. Preheat your oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, and wrap it in foil. Roast for 30-35 minutes, until the garlic is soft and fragrant.
  2. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  3. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the onion. Stir and cook for 1-2 minutes.
  4. Add the chickpeas and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
  5. Use an immersion blender or regular blender to puree the soup until smooth. If it’s too thick, add a bit more broth or water.
  6. Stir in lemon juice, salt, and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

Roasted Garlic and Chickpea Soup is a soul-warming dish with an incredible depth of flavor. The roasted garlic adds a subtle sweetness and richness, while the chickpeas provide protein and a hearty texture. This soup is perfect for cooler weather or anytime you want a comforting, aromatic meal. Easy to make and packed with nutrients, it’s sure to become a favorite in your kitchen.

Chickpea and Carrot Soup

This Chickpea and Carrot Soup is a sweet, hearty, and savory dish that combines the mild flavors of carrots with the earthiness of chickpeas. The soup is light but satisfying, perfect for a quick weeknight dinner or a healthy lunch. The addition of ginger and garlic gives it a touch of warmth, making it both comforting and refreshing.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 medium carrots, peeled and sliced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until the onion is soft, about 5 minutes.
  2. Stir in the ginger, cumin, and sliced carrots, cooking for 2-3 minutes until fragrant.
  3. Add the chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the carrots are tender.
  4. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro.

Chickpea and Carrot Soup is a nourishing and simple dish that’s perfect for any time of year. The natural sweetness of the carrots blends beautifully with the chickpeas, and the warming spices elevate the flavor profile. It’s a great way to enjoy a bowl of comfort with a healthy twist. Quick to make and full of nutrients, this soup is a fantastic addition to any meal plan.

Mediterranean Chickpea Soup

Packed with Mediterranean flavors, this Chickpea Soup combines a rich blend of herbs, olives, and tomatoes with hearty chickpeas. With the addition of olive oil, lemon, and fresh parsley, this soup bursts with freshness and flavor. It’s a nutritious, vibrant, and easy-to-make dish that’s perfect for a light dinner or a filling lunch.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup Kalamata olives, pitted and chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 4 cups vegetable broth
  • 1 tsp dried oregano
  • Juice of 1 lemon
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
  2. Stir in the oregano and cook for an additional 1 minute.
  3. Add the diced tomatoes, vegetable broth, chickpeas, and Kalamata olives to the pot. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes.
  4. Stir in lemon juice and season with salt and pepper to taste.
  5. Serve hot, garnished with fresh parsley.

Mediterranean Chickpea Soup is a vibrant and flavorful meal that brings the best of Mediterranean cuisine to your table. The savory chickpeas, briny olives, and tangy lemon make for a perfectly balanced dish. It’s a healthy and filling option that can be easily made in under 30 minutes, making it perfect for busy weeknights or casual gatherings. Enjoy this fresh and nutrient-rich soup as a delightful addition to your meal repertoire.

Lemon and Herb Chickpea Soup

Lemon and Herb Chickpea Soup is a light yet flavorful dish that brings the zing of fresh lemon and the fragrant qualities of thyme, rosemary, and bay leaves. The chickpeas add a satisfying texture and a good source of protein, while the herbs and citrus elevate the taste with a refreshing brightness. This soup is perfect for those who want a vibrant and wholesome meal.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • Juice of 1 lemon
  • Zest of 1 lemon
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
  2. Stir in thyme, rosemary, and bay leaves, cooking for another 1-2 minutes to bring out the herb flavors.
  3. Add the chickpeas and vegetable broth. Bring the soup to a simmer, cooking for 10-15 minutes to allow the flavors to meld together.
  4. Remove the bay leaves and stir in the lemon juice and zest.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley.

This Lemon and Herb Chickpea Soup is the perfect balance of fresh, citrusy brightness and savory depth. The combination of lemon juice and zest with the fragrant herbs creates a refreshing yet comforting soup that’s easy to make and full of flavor. It’s ideal for a light lunch or as a starter to a larger meal. Plus, it’s a healthy option that’s both vegan and gluten-free, providing a nourishing and satisfying experience.

Chickpea and Sweet Potato Soup

Chickpea and Sweet Potato Soup is a wholesome, nourishing dish that blends the sweetness of roasted sweet potatoes with the heartiness of chickpeas. The addition of ginger and cumin gives the soup a warm, slightly spicy undertone that complements the natural sweetness of the potatoes. It’s perfect for a cozy meal on a chilly evening.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp ground cumin
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, and roast them on a baking sheet for 25-30 minutes until tender.
  2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
  3. Stir in the ginger and cumin, cooking for another 1-2 minutes until fragrant.
  4. Add the roasted sweet potatoes, chickpeas, and vegetable broth to the pot. Bring the mixture to a simmer and cook for 10-15 minutes to allow the flavors to meld.
  5. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh cilantro.

Chickpea and Sweet Potato Soup is a comforting, hearty dish full of delicious flavors and textures. The sweetness of the roasted sweet potatoes complements the chickpeas’ creaminess, while the ginger and cumin add a nice depth of flavor. This soup is not only filling but also packed with nutrients like fiber and vitamins. It’s an excellent choice for a healthy, satisfying meal that will keep you warm on cool days.

Chickpea and Kale Soup

Chickpea and Kale Soup is a vibrant, nutrient-dense meal that features hearty chickpeas paired with the earthy, slightly bitter flavor of kale. The combination of vegetables and legumes makes this soup both filling and wholesome. Light yet satisfying, it’s perfect for those looking for a healthy, plant-based meal that’s rich in vitamins, fiber, and protein.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 3 cups kale, chopped (remove tough stems)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 tbsp lemon juice
  • Salt and pepper, to taste
  • Fresh parsley, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
  2. Stir in turmeric and cumin, cooking for 1 minute to bring out the flavors of the spices.
  3. Add the chickpeas and vegetable broth, bring to a simmer, and cook for 10 minutes.
  4. Stir in the kale and cook for an additional 5-7 minutes, until the kale is tender and wilted.
  5. Stir in lemon juice and season with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley.

Chickpea and Kale Soup is a delicious and nutritious choice, brimming with plant-based protein and fiber from the chickpeas and the nutrient-rich kale. The turmeric and cumin add warmth and complexity to the dish, while the lemon juice provides a bright, refreshing note. This soup is perfect for anyone looking to add more greens and legumes to their diet while enjoying a flavorful, satisfying meal. Whether served for lunch or dinner, it’s an excellent way to nourish your body with wholesome ingredients.

Spicy Chickpea and Tomato Soup

This Spicy Chickpea and Tomato Soup delivers a bold, zesty flavor thanks to the combination of ripe tomatoes, chickpeas, and a kick of heat from red pepper flakes. The soup is naturally hearty and flavorful, with a satisfying richness from the tomatoes and a touch of heat to balance the dish. Perfect for those who love a little spice in their meals, this soup is also quick to prepare, making it ideal for busy weeknights.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cans (14.5 oz each) diced tomatoes
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp red pepper flakes (adjust to taste)
  • 1 tbsp olive oil
  • 4 cups vegetable broth
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Salt and pepper, to taste
  • Fresh basil, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
  2. Stir in the red pepper flakes, smoked paprika, and cumin, cooking for another 1-2 minutes.
  3. Add the chickpeas, diced tomatoes (with their juices), and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to meld.
  4. Season with salt and pepper to taste.
  5. Serve hot, garnished with fresh basil.

Spicy Chickpea and Tomato Soup is an ideal choice for those who enjoy rich, spicy flavors with the perfect balance of heat and depth. The smokiness of paprika, the cumin’s warmth, and the heat from the red pepper flakes make this soup incredibly satisfying and flavorful. It’s a perfect comfort food for cooler days or when you’re craving a quick and tasty dish with bold flavors. Full of protein and fiber, it’s also a healthy and filling option.

Chickpea and Spinach Soup

Chickpea and Spinach Soup is a light, yet hearty soup that combines earthy chickpeas with the vibrant green of spinach. The addition of garlic and onions gives the soup a savory base, while the spinach adds freshness and vital nutrients. This is a perfect option for a quick and nutritious meal that doesn’t compromise on flavor, offering a balance of heartiness and lightness.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups fresh spinach, washed and chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • Salt and pepper, to taste
  • Lemon wedges, for serving
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
  2. Stir in the turmeric and cumin, cooking for 1-2 minutes until fragrant.
  3. Add the chickpeas and vegetable broth. Bring to a boil, then reduce the heat and simmer for 10 minutes.
  4. Stir in the chopped spinach and cook for an additional 5 minutes, until the spinach is wilted and tender.
  5. Season with salt and pepper to taste.
  6. Serve hot with a squeeze of fresh lemon juice.

Chickpea and Spinach Soup is a simple, nutrient-packed dish that makes the most of fresh ingredients. The chickpeas provide hearty protein, while the spinach offers essential vitamins and minerals. The spices give the soup a warming depth, and the fresh lemon juice adds a delightful tang. This soup is an excellent choice for a quick, nutritious meal that’s light but filling—perfect for both busy days and cozy evenings.

Coconut Chickpea Soup

Coconut Chickpea Soup is a creamy, comforting dish that combines the richness of coconut milk with the earthy goodness of chickpeas. The mild coconut flavor blends beautifully with spices like cumin and coriander, creating a soothing and delicious soup. Perfect for those who love a creamy texture without the heaviness of dairy, this soup is both vegan and gluten-free.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) coconut milk
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
  2. Stir in the grated ginger, cumin, and coriander, cooking for another 1-2 minutes.
  3. Add the chickpeas, vegetable broth, and coconut milk to the pot. Bring to a simmer, and cook for 15 minutes to allow the flavors to meld together.
  4. Season with salt and pepper to taste.
  5. Serve hot, garnished with fresh cilantro.

Coconut Chickpea Soup is a rich and velvety dish that combines the creamy texture of coconut milk with the hearty chickpeas. The spices add warmth and depth, while the coconut milk keeps the soup light and soothing. This soup is a fantastic choice for those looking for a dairy-free and vegan meal that doesn’t sacrifice flavor. Its smooth, comforting texture and aromatic flavors make it the perfect dish for a cozy lunch or dinner.

Moroccan Chickpea and Carrot Soup

Moroccan Chickpea and Carrot Soup is a beautifully spiced, vibrant dish inspired by North African flavors. The sweetness of carrots pairs with the heartiness of chickpeas, and the spices—such as cinnamon, cumin, and coriander—create a warm and aromatic flavor profile. This soup is perfect for a comforting meal that’s both exotic and accessible, ideal for anyone who loves bold, warming flavors.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 large carrots, peeled and chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground coriander
  • 4 cups vegetable broth
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
  2. Stir in the cumin, cinnamon, and coriander, cooking for another 1-2 minutes to release the flavors.
  3. Add the chopped carrots, chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, until the carrots are tender.
  4. Use an immersion blender to puree the soup to your desired consistency, or leave it chunky for more texture.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro.

Moroccan Chickpea and Carrot Soup brings together sweetness, warmth, and spice for a comforting and aromatic experience. The rich flavors of cinnamon and coriander blend harmoniously with the hearty chickpeas and sweet carrots, creating a soup that’s as nutritious as it is flavorful. It’s a fantastic choice for those looking to explore global flavors while enjoying a cozy and satisfying meal.

Chickpea and Lentil Curry Soup

Chickpea and Lentil Curry Soup is a protein-rich, hearty dish that combines two legumes—chickpeas and lentils—with the warm, comforting flavors of curry spices. This soup is thick and satisfying, almost like a stew, making it perfect for a main course. The combination of creamy coconut milk and spices provides a rich depth, while the lentils and chickpeas give it a filling, wholesome quality.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup dried red lentils, rinsed
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp grated fresh ginger
  • 1 tbsp curry powder
  • 1/2 tsp turmeric powder
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until softened, about 5 minutes.
  2. Stir in the curry powder and turmeric, cooking for another 1-2 minutes until fragrant.
  3. Add the chickpeas, red lentils, vegetable broth, and coconut milk. Bring the mixture to a simmer, cooking for 20-25 minutes, or until the lentils are tender.
  4. Season with salt and pepper to taste.
  5. Serve hot, garnished with fresh cilantro.

Chickpea and Lentil Curry Soup is a richly spiced, filling dish that brings together the satisfying textures of chickpeas and lentils with the creamy richness of coconut milk. The curry spices add depth and warmth, making this soup perfect for those who enjoy bold flavors. It’s a nutritious, high-protein meal that’s both comforting and energizing—a wonderful choice for lunch or dinner on chilly days.

Chickpea, Potato, and Leek Soup

Chickpea, Potato, and Leek Soup is a comforting, creamy dish that combines the mild, sweet flavor of leeks with hearty chickpeas and tender potatoes. Blending part of the soup gives it a rich, velvety texture, while the chickpeas provide substance and protein. This soup is a satisfying and warming choice for cooler days when you crave something simple yet flavorful.

• Ingredients:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 medium potatoes, peeled and cubed
  • 2 medium leeks, cleaned and sliced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh chives, for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and leeks, sautéing until softened, about 5-7 minutes.
  2. Add the cubed potatoes, chickpeas, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
  3. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
  4. Season with salt and pepper to taste.
  5. Serve hot, garnished with fresh chives.

Chickpea, Potato, and Leek Soup is a creamy and satisfying soup that combines tender potatoes, mild leeks, and hearty chickpeas. Blending part of the soup creates a rich texture, while leaving some chunks adds to its heartiness. This simple yet flavorful dish is perfect for chilly days when you need a warm, nourishing bowl of soup. It’s easy to make, filling, and full of wholesome ingredients, making it an excellent addition to any meal plan.

Note: More recipes are coming soon!