Mediterranean Chickpea Soup
Craving a belly warming soup that is as hearty as it is delicious? Try our savory Mediterranean Chickpea Soup! This simple chickpea soup is loaded with vegetables, packed with flavor, and can be made in 28 minutes or less!
Want to Save this Recipe or Activity?
Enter your email and we will send it straight to your inbox! You’ll also get the latest posts from Platein28!
By submitting this form, you consent to receive emails from Platein28.
There’s nothing like warm soup, like Lasagna Soup, Italian Sausage Orzo Soup or Italian Wedding Soup, on a cold or rainy day! And we love getting a big dose of veggies from this vegetarian chickpea soup, much like our Italian Vegetable White Bean Soup!
👌Why we Love this Chickpea Soup!
Belly warming! Our Mediterranean Chickpea Soup is warm, delicious, and chock full of many of our favorite Mediterranean flavors and spices. BONUS: Our kids all loved this soup!
Full of hearty root vegetables. Typically, root veggies are considered to be very nutrient-dense as they are full of important vitamins and minerals. Our vegetarian chickpea soup recipe has the following root veggies: carrots, potatoes, onion and garlic.
ONE pot– You’ll only need ONE pot for this soup. Minimal mess, minimal cleanup!
Cooks fast! Like all of our recipes, our Mediterranean Chickpea Soup can be made in 28 minutes or less!
Note: If you want to do more with chickpeas, check out our Sweet Roasted Chickpeas recipe for a sweet treat!
🛒 Ingredients
Notes on Ingredients (full list of ingredients available in recipe card):
Chickpeas-We use canned, rinsed and drained.
Pasta– We used Ditalini but any small, short-cook-time pasta will work. Israeli (Pearl) Couscous, acini di pepe, pastina, orzo and alphabets all have short cook times.
Garlic- If you don’t have fresh garlic, a squeezy bottle of minced garlic is always a good backup.
Mushrooms– We prefer baby bella or crimini.
Carrots & Cauliflower– Fresh or frozen is fine.
👩🍳 Instructions
Step 1: Cook Onion, Garlic and Celery.
🥄 Kids Step: Chopping! We love this Curious Chef Kids Knife.
Step 2: Add Broth, Veggies & the Rest. Bring to Boil.
🥄 Kids Step: Measure and combine ingredients. We always use our tried and true Pyrex Measuring Cup to measure liquid ingredients.
Step 3: Add Pasta!
🥄 Kids Step: Taste Testing! This is an easy job. Along the way, have your kids taste the veggies and pasta to see if they’re done.
Step 4: Add Thickening Agent!
🥄 Kids Step: Make the thickener! Your kiddo can whisk together the 1 cup water and 2 T cornstarch in a Pyrex container. Then pour that mixture into the soup, stir continuously and see how the vegetarian chickpea soup thickens.
✏️ Expert Tips and Tricks
- Start the meal prep early by chopping veggies and storing in an airtight container in the fridge until you’re ready to cook.
- If you are using fresh veggies, chop them ahead of time or buy them pre-cut. You can use baby carrots instead of full size…you just have to cut them in thirds and that’s it. FYI, your Mediterranean chickpea soup will cook more evenly if you cut most of your veggies roughly the same size.
- If time is an issue, use frozen or canned veggies so you don’t have to chop much, a squeezy bottle of minced garlic, and Kraft Parmesan cheese instead of grating it yourself.
- Consider putting a lid on your pot to speed up the boiling process. Some burners are slower than others.
- This simple chickpea soup soaks up all the broth pretty quickly, so add extra broth, if needed.
❓FAQ
Yes, canned chickpeas are pre-cooked and can be eaten right out of the can. Just be sure to rinse chickpeas under water to remove excess sodium.
We recommend using a very small, short-cook-time pasta. Ditalini pasta, Israeli (Pearl) Couscous, acini di pepe, pastina, orzo and alphabets all have short cook times.
Ways to thicken the soup: (1) Whisk together cornstarch + water and pour into the soup towards the end of cooking. (2) Toss your veggies in flour before cooking. As the soup cooks, the flour breaks off and thickens the broth. (3) Take a cup of your soup out, blend it (in a Vitamix or blender), and then add it back in to the soup.
This Mediterranean chickpea soup soaks up all the broth pretty quickly. If you want more liquid, use more than 8 cups of broth or add in more towards the end of cooking. As always, we love this Better than Bouillon Veggie Base.
🥖 What to Serve with Chickpea Soup
We think our Mediterranean Chickpea Soup pairs nicely with Pepperidge Farm Garlic Bread (find in frozen aisle). Of course, you also can’t go wrong with a simple tossed salad or roasted veggies, like Brussel sprouts or Roasted Asparagus with Parmesan.
🧊Storing your Mediterranean Chickpea Soup
Store-Store this vegetarian chickpea soup in an airtight container in the fridge for 3-5 days.
Reheat– The veggies and pasta will soak up ALL the broth overnight, and what’s left is something like a rice dish (exactly like our Italian Sausage Soup). So, the next day you can eat the dish as-is or add broth and heat soup up again.
👶 Modify for Picky Eaters
Cheese! My kids were all more amped to eat this soup once they knew we could put cheese on top. Either let them use shaky cheese (aka Kraft) or show them how to shred cheese from an actual block of parmesan.
Change the Veggies! As always, you can adjust the ingredients based on what your kids like. I threw in mushrooms because my stepdaughter is going through a mushroom phase. Lol. There are some super easy frozen mixes that you can throw in too, i.e. peas, carrots, corn, green beans mix.
Alphabets! I had no idea that this was actually a real pasta: alphabets. Lots of name brands make alphabets pasta, but sometimes it’s hard to find. However, if you can find it, do it! My kids had so much fun eating the soup, while making words on their spoons. Plus, the small noodles cook fast.
Garlic Bread! My kids go crazy for it. Pepperidge Farm is our fave, and it only takes 8-9 mins in the oven.
❤️ Kids Activity for this Recipe
Looking for a tasty snack? Indulge in these Sweet Roasted Chickpeas! This is a snack your kids can make completely on their own. And you’ll feel good about them munching on this crunchy treat!
🥄More Delicious Soups to Check Out
Follow Platein28 on Pinterest, Instagram and Facebook and Sign up for our newsletter for all the latest recipes and crafts!
🥣 Mediterranean Chickpea Soup
Ingredients
- 2 Tablespoon olive oil
- 1/2 onion, chopped
- 1-2 cloves garlic, minced
- 1 stalk celery, chopped thinly
- 8 cups vegetable broth
- 1 cup carrots, chopped ((frozen or fresh))
- 5-6 baby yukon gold potatoes, cut into small pieces ((or 2-3 medium potatoes))
- 5 ounce cauliflower florets ((frozen or fresh))
- 4 ounce mushrooms (baby bella or crimini), cut into small pieces
- 2 Teaspoon salt
- 2 Teaspoon Italian seasoning
- 1 Teaspoon sugar
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon paprika
- 1/3 cup tomato paste
- 1 Tablespoon worcestershire sauce
- 15 ounce can chickpeas, drained & rinsed
- 15 ounce can diced tomatoes
- 2 cups small pasta ((like ditalini, alphabets, orzo, acini di pepe, Israeli or Pearl couscous))
- 1 cup water
- 2 Tablespoon cornstarch
- 1/2 cup parmesan cheese, grated or shredded ((for topping))
- [optional: garlic bread]
Instructions
- Heat large stockpot on low-medium and add olive oil. Once heated, add onion, garlic and celery. Cook for 2-3 mins, stirring frequently.
- Turn heat to high, add broth. Bring broth to a boil while you add all the other ingredients (except pasta and thickening agent). Stir periodically to make sure nothing sticks to bottom of pan.
- Once veggies are soft, add pasta and stir regularly.
- Meanwhile, combine water and cornstarch in small bowl and whisk together. Once pasta is done, reduce heat to medium and stir cornstarch mixture into pot. Stir regularly until soup is slightly thickened. Serve this simple chickpea soup in bowls, with parmesan cheese sprinkled atop.
Video
Notes
- If time is an issue, use frozen or canned veggies so you don’t have to chop much, a squeezy bottle of minced garlic, and Kraft Parmesan cheese instead of grating it yourself.
- If you are using fresh veggies, chop them ahead of time or buy them pre-cut. You can use baby carrots instead of full size…you just have to cut them in thirds and that’s it. FYI, your soup will cook more evenly if you cut most of your veggies roughly the same size.
- Consider putting a lid on your pot to speed up the boiling process. Some burners are slower than others.
- This soup soaks up all the broth pretty quickly, so add extra broth, if needed.
- We think the soup goes really well with Pepperidge Farm Garlic Bread (find in frozen aisle).
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Want more 28-minute recipes? Sign up and get recipes straight to your inbox!
Categories:
28 Minute Recipes, Fall Recipes, Main Dishes, One Pot Recipes, Soup Recipes, Vegetarian Recipes, Winter Recipes,
It is definitely stew season! I love that this is a hearty and filling meal, but is still focused on vegetables. I can’t wait to make a big pot and enjoy this stew for plenty of winter meals!
Thanks, Kait! I hope you enjoy it! -Marcie
It’s such a huge bummer that I’m super allergic to onion and potatoes. I’d love to make a hearty, warm soup like this one. It sounds delicious and I know my husband would love it too. But I’ll have to find some way to substitute some of the items so it works for my allergy-laden diet haha.
Aww, that is a bummer, Stephanie! How do you normally work around those allergies? I’m curious. -Julie
This dish looks incredible! I love a good, hearty stew in the winter months. Thanks for sharing!
Thank you! I appreciate the comment! -Marcie
I am salivating! I can almost imagine how this tastes. Love that it’s vegetarian, too. Adding this to my meal planning queue!
Thank you for your kinds words! If you make it, please let us know how it goes!