There is nothing like a warm bowl of soup on a chilly winter evening. This Classic Mediterranean Chickpea Soup is exactly what your family needs right now.
It is bright, filling, and incredibly easy to make. This soup delivers a wholesome meal that feels like a warm hug. You can have dinner ready in under an hour.
Why You’ll Love This Recipe
This recipe is a winner because it uses simple pantry staples. You can have a nutritious dinner on the table quickly. It is perfect for a healthy reset after a busy week.
The ingredients are affordable and easy to find. Your kids will love the tender carrots and creamy chickpeas. It is a budget-friendly way to feed the whole family well.
Simple Method
You will start by softening fresh vegetables in a large pot. Then, you let everything simmer until the flavors meld together perfectly. It is a very beginner-friendly process for any home cook.
A quick blending trick makes the soup feel rich and creamy. You do not even need heavy cream for this. It is naturally satisfying and light at the same time.
Ingredients You’ll Need
Most of these items are likely in your kitchen right now. Fresh spinach and lemon add a vibrant finish to the dish.
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 cans (15.5 oz each) chickpeas, drained and rinsed
- 1 quart vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 sprig fresh rosemary
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 cups fresh baby spinach
Step-by-Step Directions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery; sauté for 6 to 8 minutes until vegetables begin to soften.
- Stir in minced garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
- Add drained chickpeas and vegetable broth, then place the rosemary sprig on top.
- Bring the soup to a boil, then reduce heat to low and simmer partially covered for 20 minutes.
- Remove the rosemary sprig. Using a ladle, transfer 1 cup of the soup to a blender, puree until smooth, and return to the pot to thicken.
- Stir in the baby spinach and lemon juice; cook for 2 minutes until spinach is wilted.
- Season with salt and pepper to taste before serving.
Best Ways to Enjoy It
Serve this soup warm in your favorite deep bowls. A slice of crusty bread is perfect for dipping. You can also pair it with a simple side salad.
Set the table and enjoy a quiet moment with your family. This Classic Mediterranean Chickpea Soup makes any night feel special. It is the ultimate comfort food for a cold day.
How to Store Leftovers
This soup stays fresh in the fridge for up to four days. Store it in an airtight container once it cools. The flavors actually get better the next day.
You can also freeze this soup for up to three months. Reheat it gently on the stove over medium heat. Add a splash of broth if it gets too thick.
Tips for Best Results
- Don’t skip the fresh lemon juice at the end.
- Rinse your chickpeas well to remove excess sodium.
- Use a potato masher if you do not have a blender.
- Keep the rosemary sprig whole so it is easy to remove.
- Double the batch for a stress-free meal prep week.
- Add a pinch of red pepper flakes for a little heat.
- Make sure to sauté the veggies until they are truly soft.
Ways to Switch It Up
- Swap the baby spinach for chopped kale for more texture.
- Use fresh thyme instead of rosemary for a different herb flavor.
- Add a dollop of Greek yogurt on top for extra creaminess.
- Stir in cooked quinoa to make it even more filling.
Quick Answers
Can I make this soup ahead of time?
Yes, this is a fantastic meal prep option. The chickpeas hold their shape well when reheated. Just add the spinach right before serving if possible.
Is this soup gluten-free?
It sure is! Just double-check your vegetable broth label to be certain. It is a naturally gluten-free and vegan meal.
How do I know when the soup is done?
The vegetables should be very tender when pierced with a fork. The broth will look slightly thickened after you stir in the pureed portion. It should smell aromatic and savory.
I hope this cozy soup brings warmth to your kitchen this winter. It is such a joy to share healthy meals with the ones you love. Give it a try tonight!
— Lidia
Classic Mediterranean Chickpea Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, finely diced
- 2 large carrots , peeled and sliced into rounds
- 2 stalks celery , diced
- 3 cloves garlic , minced
- 2 cans (15.5 oz each) chickpeas, drained and rinsed
- 1 quart vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 sprig fresh rosemary
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 2 cups fresh baby spinach
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery; sauté for 6 to 8 minutes until vegetables begin to soften.
- Stir in minced garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
- Add drained chickpeas and vegetable broth, then place the rosemary sprig on top.
- Bring the soup to a boil, then reduce heat to low and simmer partially covered for 20 minutes.
- Remove the rosemary sprig. Using a ladle, transfer 1 cup of the soup to a blender, puree until smooth, and return to the pot to thicken.
- Stir in the baby spinach and lemon juice; cook for 2 minutes until spinach is wilted.
- Season with salt and pepper to taste before serving.
