I have a serious question: Do you say “chickpeas” or “garbanzo beans”? We’re split in my household, but I guess it doesn’t matter because they’re exactly the same thing. Since “chickpea soup” is a little easier to say than “garbanzo bean soup” (fewer syllables), that’s what we’re going with today!

After a couple of days of binging on Girl Scout cookies and having zero energy, I was craving food that made my body feel happy and healthy. This hearty chickpea soup does exactly that! It has so many colorful, nutrient-filled veggies along with lots of protein and fiber from the chickpeas!

To make this soup, I start by sauteeing an onion in my Dutch oven in extra virgin olive oil. After two minutes, I add in bell pepper, tomatoes, and carrots and saute for another five minutes, moving the veggies around with a wooden spoon.

Then I pour in chickpeas, vegetable broth, tomato paste, garlic, dried herbs, sea salt, and ground pepper. I stir all of the ingredients together and turn the heat to high. Once it starts to boil, I put the lid on and turn the heat down to low.  Then I let it simmer for 15 minutes while the veggies cook and all of the yummy flavors fuse together.

The next part is when I add in some quinoa, aka “The Supergrain”. I think it adds another level of robustness to the recipe, but you are welcome to leave it out if you’re not a fan of the taste or texture.

At this time, I’ll also take a couple of handfuls of kale and sprinkle them into my soup. I make sure the quinoa and kale are stirred in and then put the lid back on for 15 more minutes, still on low heat.

After that, the chickpea soup is done! Take out the bay leaves, give it one last stir, and taste to see if you need more salt and pepper. I think a sliced baguette makes a nice side, but that’s optional.

This soup has a tomato base so you get a lot of cozy, savory flavors along with earthy undertones from all of the dried herbs. My husband also adds hot sauce to his bowl which is a great option if you’re into spicy food.

Leave a comment here or visit me on Instagram and let me know if you’re team chickpea or team garbanzo bean!

For more cozy soups that are light yet filling, try my Instant Pot pesto soup and fajita soup!

Talk to you soon!

Print Recipe

Chickpea Soup with Quinoa and Veggies

Servings

Ingredients

• 2 tbsp extra virgin olive oil
• 1 yellow onion chopped
• 1 bell pepper any color, chopped
• 3 roma tomatoes diced
• 3 carrots sliced
• 2 15 oz cans chickpeas
• 4 cups vegetable broth
• 1 6 oz can tomato paste
• 3 cloves garlic minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried parsley
• 2 bay leaves
• sea salt to taste
• ground black pepper to taste
• 1 cup quinoa
• 1 cup kale chopped

Servings Ingredients 2 tbsp extra virgin olive oil 1 yellow onion chopped 1 bell pepper any color, chopped 3 roma tomatoes diced 3 carrots sliced 2 15 oz cans chickpeas 4 cups vegetable broth 1 6 oz can tomato paste 3 cloves garlic minced 1 tsp dried oregano 1 tsp dried basil 1 tsp dried parsley 2 bay leaves sea salt to taste ground black pepper to taste 1 cup quinoa 1 cup kale chopped

Instructions

1. In a Dutch oven on medium heat, saute the onion in extra virgin olive oil for two minutes.
2. Add the bell pepper, tomatoes, and carrots to the Dutch oven and saute for another five minutes, moving the ingredients around with a wooden spoon.
3. Next, pour in the chickpeas, vegetable broth, tomato paste, garlic, dried herbs, sea salt, and ground pepper. Stir all of the ingredients together and turn the heat to high. Once the contents start to boil, put the lid on and turn it down to low heat. Let it simmer for 15 minutes.
4. Stir in the quinoa and kale and put the lid back on for 15 minutes more.
5. Take out the bay leaves, give it one last stir, and taste to see if you need more salt and pepper.
6. Serve hot with a sliced baguette!

Share this Recipe