There are soups that fill you up, and then there are soups that hold you. This Chickpea Vegetable Soup belongs to the latter category — a warm, nourishing embrace in edible form. It’s the kind of soup that doesn’t just warm your hands; it warms your mood. The buttery texture of chickpeas blends beautifully with pumpkin, carrots, tomatoes, and a drizzle of olive oil, creating a meal that feels indulgent without ever being heavy. A loaf of crusty bread, a smear of butter, maybe a simple green salad — that’s all you need to turn a cold evening into a small moment of comfort.
The Origins Chickpea Vegetable Soup
Like many great comfort dishes, chickpea soup doesn’t really belong to one country — it’s more of a global citizen. Versions of it simmer in kitchens from Morocco to Greece, each culture adding its own twist. In Morocco, it’s a fragrant affair, spiced with cumin, ginger, and a hint of chili. The Greeks lean toward brightness, stirring in lemon and oregano. In this particular recipe, we’re taking a more rustic, vegetable-forward route, letting olive oil and fresh herbs do the talking. It’s simple, soulful, and satisfying — the kind of food that’s better than the sum of its humble parts.
Ingredients
How to Make Hearty Vegan Chickpea Vegetable Soup
Chop the pumpkin into cubes.
Chop the pumpkin into cubes.
Slice the onion.
Slice the onion.
Dice the carrot.
Dice the carrot.
Dice the potato.
Dice the potato.
Dice the tomato.
Dice the tomato.
Heat the olive oil in a medium pot with a thick bottom. Add the pumpkin, onions, and carrots, and cook for 10 minutes.
Heat the olive oil in a medium pot with a thick bottom. Add the pumpkin, onions, and carrots, and cook for 10 minutes.
Add the chickpeas, potatoes, salt, and pepper, and stir to combine.
Add the chickpeas, potatoes, salt, and pepper, and stir to combine.
Add the water.
Add the water.
Cook the soup on the stove over medium-low heat for 30 minutes.
Cook the soup on the stove over medium-low heat for 30 minutes.
Arrange the ciabatta slices on a baking sheet and brush them with olive oil. Toast them under a broiler until golden.
Arrange the ciabatta slices on a baking sheet and brush them with olive oil. Toast them under a broiler until golden.
Stir the tomato and parsley into the soup and bring it to a boil.
Stir the tomato and parsley into the soup and bring it to a boil.
Serve the soup in bowls drizzled with olive oil and garnished with the ciabatta bread. Enjoy!
Serve the soup in bowls drizzled with olive oil and garnished with the ciabatta bread. Enjoy!
Pro Tips for the Perfect Chickpea Soup
- Cut the vegetables evenly so they cook at the same rate.
- Canned chickpeas are a great time-saver and blend beautifully into the soup.
- No pumpkin? Swap in butternut or acorn squash — or even sweet potato for a more autumnal sweetness.
- Use broth instead of water if you want a deeper, more complex flavor.
- Don’t overcook the chickpeas. Let them keep their shape for that perfect bite.
- Adjust the consistency. If the soup gets too thick, add a splash of water or broth.
What to Serve with Chickpea Vegetable Soup
The simplest way to serve this soup is often the best:
- A drizzle of good olive oil right before serving elevates the flavor.
- A few slices of ciabatta or crusty sourdough are perfect for soaking up the broth.
- For something heartier, serve it in a hollowed-out bread bowl — rustic, dramatic, and delicious.
- It also pairs beautifully with a grilled cheese sandwich or a crisp green salad dressed with lemon vinaigrette.
How to Cook Chickpeas (If Starting from Dried)
If you prefer to use dried chickpeas, soak them overnight in cold water. The next day, drain and rinse them, then place them in a Dutch oven or large pot. Cover with several inches of water, add a little salt or a bay leaf for flavor, and bring to a boil. Reduce the heat and simmer gently until the chickpeas are tender — about two hours. Drain before adding them to the soup.
How to Store & Freeze This Soup
This soup is one of those dishes that actually improves after a night in the fridge, when all the flavors have had time to get to know each other. Store in an airtight container in the fridge for up to 4 days.
To freeze, divide into portions, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
When reheating, warm gently on the stove over medium heat. If the soup thickens too much, add a splash of water or broth to bring it back to your preferred consistency.
Is Chickpea Vegetable Soup Healthy?
Absolutely. Chickpeas are rich in plant-based protein, fiber, and minerals — great for digestion and sustained energy. Pumpkin and carrots bring vitamin A and antioxidants to the mix, while olive oil contributes healthy fats that keep the soup satisfying. This is the kind of comfort food that doesn’t just taste good — it’s good for you, too.
How to Reheat Chickpea Vegetable Soup
Reheating is easy and forgiving. For the stovetop, place the soup in a saucepan and warm it gently over medium heat, stirring occasionally until it’s steaming hot. In the microwave, heat individual bowls in one-minute bursts, stirring between each to ensure even warmth. Either way, avoid boiling — gentle heat keeps the texture of the vegetables intact.
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