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  • busyvegetariankitchen

Quick Chickpea Soup

Updated: Mar 11, 2021

This substantial soup will come together in 25 minutes. The simple, but flavorful recipe is below. Throw in some toast or pour it over a bowl of rice, and you've got a warm dinner to cozy up with on the couch. Or, you can totally dress this up: after you've blended the soup together, add in mixed vegetables, corn, cherry tomatoes, or wilt in a big handful of spinach. Soup's on!



1 tablespoon of oil

1 onion

1 tablespoon of minced garlic (bottled or fresh)

1/2 teaspoon of ginger paste (or grated ginger)

1/2 teaspoon of crushed red pepper flakes

1 15.5-ounce can of chickpeas/garbanzo beans

1 14.5-ounce can of diced potatoes (or 1 large baked or microwaved potato)

2 teaspoons of salt

1/4 teaspoon of turmeric powder

1/4 teaspoon of ground cumin

1/4 teaspoon of sugar

1/8 black pepper (a pinch)


1. Add the oil to a medium pot over medium heat. Roughly chop the onion. Add the onion, garlic, ginger, and red pepper flakes to the oil. Toss, cover, and cook for about 5 minutes or until the onions begin to brown.

2. Drain the chickpeas and potatoes and add them to the onions. Cook everything together, uncovered, for 3-5 more minutes. Add 3 cups of water and the remaining ingredients. Cover and bring to a boil. Then simmer for 5-8 minutes more.

3. Blend the soup. (An immersion blender works great here, but you can also blend the soup in a regular blender, using a vented lid to release steam.)


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