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This hearty, flavorful Spiced Chickpea Soup is a nourishing plant-based comfort food packed with tender chickpeas, butternut squash, and warming spices. An easy, vegan recipe that’s perfect for cozy weeknight dinners. If you’re a grilled cheese and tomato soup kinda person, you’ll adore this healthier plant-based version. I love making a large batch for meal prep and enjoying it all week!
This recipe was originally featured in my Vegan Vibes Cookbook.
There’s nothing better than a warm bowl of cozy soup when the air is chilly, or when you’re feeling under the weather. This spiced garbanzo soup recipe was inspired by a deeply flavorful chickpea tomato soup my stepmom made me years ago when I was sick with a cold. It was so good that I recreated my version of her masterpiece, featuring a fragrant spiced broth, tender chickpeas, butternut squash, and fire-roasted tomatoes. My mouth waters just thinking about it!
This lightly pureed garbanzo bean soup is a comforting balance of savory, sweet, and acidic flavors. It feels like a warm hug–whether you’re sick or just need a cozy pick-me-up. I also love how versatile this recipe is. Adjust the texture to suit your preferences–slightly chunky or blended well for a smooth spoonful. Enjoy a bowl with a hearty sourdough slice and a side salad for a full-spread meal. Or serve it with vegan grilled cheese sandwich, and thank me later. 😉
For more chickpea-inspired recipes, check out my Jamaican Chickpea Curry, Chickpea & Butternut Squash Tagine, or Vegan Carrot Chickpea Tuna Melt.
Ingredients
Extra-Virgin Olive Oil: Provides a flavorful base for sautéing the aromatics and spices. Or substitute with avocado or grapeseed oil for a neutral flavor.
Yellow Onion: Diced yellow onion adds a natural sweetness and depth to the garbanzo soup. White or red onions can also be used; red onions add a slight sweetness.
Garlic Cloves: Adds a rich, aromatic flavor that enhances the savory profile of the soup. Preminced bottled garlic can be if needed, though fresh will create the best flavor.
Fresh Ginger: Freshly minced or grated ginger adds warmth, a subtle zing, and can help ease upset stomachs. Ground ginger (1 tsp) can be used as a substitute, but fresh is best for taste and nutritional benefits.
Spices: Ground cumin, coriander, smoked paprika, ground turmeric, and ground cinnamon add warmth, a pop of color, and delicious, comforting flavor. Kosher salt and freshly ground black pepper accentuate the flavor profile. Always use spices with a good expiration date for the best flavor.
Butternut Squash: Diced squash adds a natural sweetness, creaminess, and body to the puréed soup. Substitute with sweet potato or kabocha squash if desired.
Fire-Roasted Diced Tomatoes: Adds bright acidity, sweetness, and a smoky depth. Regular diced tomatoes will also work. Crushed tomatoes work too.
Cooked Chickpeas: The star ingredient in this garbanzo soup recipe adds protein, fiber, and a creamy texture when blended. Canned or freshly cooked chickpeas both work well.
Better than Bouillon Vegetable Base: One of my go-to soup flavor enhancers, this bouillon base boosts the soup’s umami and overall depth of flavor. Swap with 3 cups of vegetable stock or broth if unavailable.
Fresh Cilantro: Used as a garnish to add a pop of color and freshness. If cilantro isn’t your thing, substitute parsley.
Crispy Chickpeas: I like topping this soup with crispy spiced chickpeas. This is optional, but highly recommended.
How to Make Chickpea Soup
Easy to prep, cozy to eat, you’ll love how doable this soup is even on busy or under-the-weather days:
- Sauté Aromatics. In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger and sauté until the onion is translucent, about 3 minutes.
- Toast Spices. Sprinkle in cumin, coriander, smoked paprika, turmeric, and cinnamon. Stir and toast for 30 seconds to release their aroma.
- Add Vegetables & Chickpeas. Stir in butternut squash, fire-roasted tomatoes, chickpeas, 3 cups water, bouillon base, salt, and pepper.
- Simmer. Bring to a simmer and cook until the squash is tender, about 30 minutes, stirring occasionally.
- Blend. Use an immersion blender to puree the soup to your preferred consistency. Blend less for a chunkier texture or more for a smoother texture.
- Season. Season to taste with more salt and pepper if needed. Serve hot, garnished with fresh cilantro and crispy chickpeas.
Jenné’s Recipe Tips
- Toast the spices. When adding the cumin, coriander, smoked paprika, turmeric, and cinnamon to the oil, sauté for 30 seconds to release the essential oils and deepen the flavor.
- Blending alternatives. Don’t have an immersion blender? You can also use a stand blender. Carefully transfer the soup, vent the lid, and pulse until you’ve reached your ideal consistency.
- Evenly cut squash. Cut the butternut squash into uniform pieces to ensure even cooking and smooth blending.
- Control texture. Use an immersion blender to adjust the soup to your liking–slightly chunky for heartiness or fully pureed for a silky, creamy finish.
- Balance acidity. If the tomatoes taste too tangy after pureeing, add a small pinch of cane sugar or a splash of maple syrup to balance the flavors.
- Add toppings. Garnish with fresh cilantro, crispy chickpeas, a dollop of vegan sour cream, a swirl of tahini, or a sprinkle of your favorite dairy-free cheese for extra creaminess.
- Make ahead. Soup flavors deepen the longer it sits. Make a day in advance, then reheat gently on the stovetop.
Recipe Variations
Customize homemade soup with garbanzo beans to suit your taste with these easy, yet tasty twists:
- Extra Creamy: Stir in up to 1 cup of full-fat coconut milk or unsweetened plant-based cream after blending for a richer, creamy chickpea soup. Or top with your favorite plant-based cheese for a melty garnish.
- Spicy: Add ½ teaspoon cayenne pepper or 1 finely chopped jalapeño during the sauté step for a warm, spicy kick.
- Extra Protein: Stir in an extra ½ cup of cooked chickpeas, lentils, or white beans while simmering to make the soup heartier and more filling.
- Extra Veggies: Add up to 1 cup of chopped carrots, zucchini, or bell peppers along with the butternut squash for added color, texture, and nutrients.
- Fall-Forward: Replace the butternut squash with equal parts diced pumpkin or sweet potato for a slightly sweeter, fall-inspired chickpea soup recipe.
Serving Suggestions
Enjoy this garbanzo bean soup recipe as a starter or main for lunch or dinner. Serve alongside warm bread or a melty vegan grilled cheese sandwich for dipping, a fresh salad, or roasted veggies like some of my favorite pairings below:
Storage Directions
- Refrigeration: Allow soup to cool completely, then transfer to an airtight container and store in the fridge for up to 4 days.
- Freezing: Freeze cooled soup in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop until heated through.
- Reheating: Warm on low heat on the stovetop, stirring occasionally. Add a splash of water or broth if needed to adjust the consistency.
Frequently Asked Questions
Absolutely. If using canned squash, add it after the soup has simmered so it’s heated through but doesn’t overcook.
Yes, and it actually tastes even better the next day as the flavors meld. Store in the fridge for up to 4 days.
Certainly—start by toasting the spices on the Sauté setting for 30 seconds. Next, add the rest of the ingredients, lock on the lid, and pressure cook on HIGH for 10 minutes. Natural-release the pressure for 5 minutes before quick-releasing the remaining pressure.
More Plant-Based Soup Recipes
- Curried Parsnip Soup
- Sweet Potato Tortilla Soup
- Red Lentil Carrot Soup
- Collard Miso Soup
- Butternut Squash Lentil Soup
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Spiced Chickpea Soup
Video
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon minced or grated fresh ginger
- 1 ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- 4 cups diced and peeled butternut squash
- 1 28- oz can fire-roasted diced tomatoes, or 2 14.5-oz cans
- 3 cups cooked chickpeas, or 2 15-oz cans
- 2 teaspoons Better than Bouillon vegetable base, or 3 cups of vegetable stock or broth
- 1 teaspoon Kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- Fresh cilantro, for garnish, optional
- Crispy Chickpeas, [recipe here] for garnish, optional
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger and sauté until the onion is translucent, about 3 minutes. Sprinkle in the cumin, coriander, smoked paprika, turmeric, and cinnamon and stir. Toast the spices for 30 seconds.
- Add the butternut squash, diced tomatoes, chickpeas, 3 cups of water, bouillon base, salt, and pepper. Bring to a simmer and cook until the squash is tender, about 30 minutes.
- Use an immersion blender to puree the soup to your liking. I prefer my soup to be slightly chunky.
- Season to taste with more salt and pepper if needed. Serve hot, garnished with cilantro and crispy chickpeas.
Notes
- Refrigeration: Allow soup to cool completely, then transfer to an airtight container and store in the fridge for up to 4 days.
- Freezing: Freeze cooled soup in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop until heated through.
- Reheating: Warm on low heat on the stovetop, stirring occasionally. Add a splash of water or broth if needed to adjust the consistency.
- Toast the spices. When adding the cumin, coriander, smoked paprika, turmeric, and cinnamon to the oil, sauté for 30 seconds to release the essential oils and deepen the flavor.
- Blending alternatives. Don’t have an immersion blender? You can also use a stand blender. Carefully transfer the soup, vent the lid, and pulse until you’ve reached your ideal consistency.
- Evenly cut squash. Cut the butternut squash into uniform pieces to ensure even cooking and smooth blending.
- Control texture. Use an immersion blender to adjust the soup to your liking–slightly chunky for heartiness or fully pureed for a silky, creamy finish.
- Balance acidity. If the tomatoes taste too tangy after pureeing, add a small pinch of cane sugar or a splash of maple syrup to balance the flavors.
- Add toppings. Garnish with fresh cilantro, crispy chickpeas, a dollop of vegan sour cream, a swirl of tahini, or a sprinkle of your favorite dairy-free cheese for extra creaminess.
- Make ahead. Soup flavors deepen the longer it sits. Make a day in advance, then reheat gently on the stovetop.
