This Chickpea Soup is hearty, comforting, and packed with protein, fiber, and Mediterranean flavors. A mix of chickpeas, sun-dried tomatoes, crushed tomatoes, and fresh greens creates a rich, flavorful broth that's both nourishing and satisfying - plus, the addition of lemon and dill turn this soup into a delightfully fresh and summery-tasting meal! It's the perfect easy one-pot meal for a healthy dinner served with crusty bread, or a light lunch any time of year.

If you love this recipe, you might also enjoy my super popular white bean soup recipe, this recipe for fasolada (Greek bean soup with feta), or these Gigantes Plaki (baked butter beans).

This Chickpea Soup pairs well with crusty sourdough or pita bread for dipping, or even just with a fresh green salad on the side to balance the richness of the soup.

Ingredient Notes

Here's what makes this soup so flavorful, plus possible swaps:

• Chickpeas: The star ingredient. I love to use these jarred chickpeas as they're so much plumper than canned chickpeas, but canned chickpeas will work fine as well!
  
• Crushed Tomatoes: Provide depth and body. Swap for diced tomatoes for a chunkier texture.
  
• Sun-Dried Tomatoes: Add richness and umami flavor. Use fire-roasted tomatoes for a slightly different twist.
  
• Vegetable Stock: Forms the base of the soup. You can use chickpea broth (aquafaba) or water + a stock cube.
  
• Spinach: Adds freshness and extra nutrients. You can also use kale or Swiss chard.
  
• Lemon Juice & Zest: Brightens up the soup and balances the flavors. Don't skip this - especially if you're making this soup in the summer!
  
• Garlic & Herbs (Thyme, Basil, Paprika, Bay Leaf): Build an aromatic, Mediterranean-inspired broth.
  
• Dill: A fresh garnish that enhances the summery flavors.

In addition to this, I urge you to use a good quality olive oil - both for cooking and to garnish your soup. It makes such a difference to the overall taste!

How To Make This Delicious Chickpea Soup

The full recipe is below, but here's a quick step-by-step guide:

1. Sauté the Base

Heat your olive oil in a large pot and add the diced onion, carrot, and celery and cook for 5-6 minutes. Stir in the minced garlic and cook for another minute. Then, add the white wine to deglaze the pan.

2. Simmer the Soup

Add the chickpeas, crushed tomatoes, vegetable stock, and seasonings. Simmer the soup for 15-20 minutes to develop flavors and allow the vegetables to soften.

3. Blend for Creaminess

Use a hand blender to blend about ⅓ of the soup. This makes the broth thicker while keeping some texture.

4. Add Final Ingredients

Stir in your diced sun-dried tomatoes, lemon juice, and spinach. Simmer for a couple more minutes, then taste and adjust seasonings.

Ladle into bowls and garnish with fresh dill and a drizzle of extra virgin olive oil.

Top Tips \ Chef's Notes

• Use a frozen sofrito blend: To reduce the amount of chopping you need to do for this recipe. Perfect if you only want to make a small quantity of chickpea soup!
• Blend partially: Blending just a portion keeps the soup creamy but still chunky.
• Don't skip the lemon: It brightens the flavors and adds freshness.
• Use high-quality olive oil: A good extra virgin olive oil drizzle enhances the taste.

Storage

Store any leftovers in an airtight container for up to 4 days. This chickpea soup also freezes wonderfully - freeze for up to 3 months. Thaw in the fridge and reheat on the stovetop. Add the fresh dill only before serving.

FAQs

Can I use dried chickpeas?
Yes! Soak overnight and cook before adding to the soup.

How do I make it thicker?
Blend more of the soup or stir in a spoonful of tahini or yogurt.

Can I add more veggies?
Absolutely! Zucchini, bell peppers, or potatoes would work well.

Is this soup spicy?
No, but you can add red pepper flakes or cayenne for heat.