This hearty Spiced Chickpea Soup is a comforting, plant-based bowl full of tender chickpeas, sweet butternut squash, and warming spices. It’s an easy, vegan recipe ideal for cozy weeknight dinners or meal prep — think of it as a healthier twist on classic tomato soup and grilled cheese. I like to make a large pot to enjoy throughout the week.
This recipe first appeared in the Vegan Vibes Cookbook.
On chilly days or when you’re feeling under the weather, nothing beats a warm bowl of soup. This version was inspired by a fragrant chickpea and tomato soup I was given when I had a cold. I recreated it with a spiced broth, tender garbanzo beans, roasted-style tomatoes, and cubes of butternut squash. The aroma alone is enough to make your mouth water.
The soup is lightly puréed for a pleasant mix of creamy body and texture. You can blend it smooth or leave it slightly chunky depending on your preference. Serve with crusty sourdough, a leafy salad, or a melty vegan grilled cheese for a satisfying meal.
Ingredients
Extra-virgin olive oil: A flavorful oil for sautéing aromatics. Avocado or grapeseed oil work as neutral substitutes.
Yellow onion: Diced for natural sweetness and depth. White or red onions may be used instead.
Garlic cloves: Fresh minced garlic adds a savory aroma. Pre-minced garlic can be used in a pinch, but fresh tastes best.
Fresh ginger: Minced or grated for warmth and a subtle zing. Ground ginger (about 1 tsp) can substitute, though fresh is preferred.
Spices: Ground cumin, coriander, smoked paprika, turmeric, and a touch of cinnamon provide warmth and complexity. Use fresh spices for the best flavor, and add kosher salt and freshly ground black pepper to taste.
Butternut squash: Peeled and diced to add sweetness, body, and creaminess once blended. Sweet potato or kabocha squash are good alternatives.
Fire-roasted diced tomatoes: Add bright acidity and smoky depth. Regular or crushed tomatoes work too.
Cooked chickpeas: The star of the soup — canned or home-cooked chickpeas add protein, fiber, and a creamy texture when blended.
Vegetable base or stock: A concentrated vegetable base boosts umami; substitute 3 cups of vegetable stock or broth if you prefer.
Fresh cilantro: Optional garnish for a fresh, herbal finish. Parsley is a fine swap if you don’t love cilantro.
Crispy chickpeas: Optional crunchy topping for texture and extra flavor.
Ingredient Swaps
Customize this garbanzo bean soup to suit your tastes:
Fall-forward: Swap butternut squash for pumpkin or sweet potato for a sweeter autumnal flavor.
Extra creamy: Stir in up to 1 cup full-fat coconut milk or plant-based cream after blending for richer texture.
Spicy: Add ½ teaspoon cayenne or a finely chopped jalapeño while sautéing for heat.
More protein: Add extra chickpeas, lentils, or white beans for a heartier soup.
More veggies: Fold in chopped carrots, zucchini, or bell peppers with the squash for added color and nutrients.
How to Make Chickpea Soup
This soup is simple to prepare and forgiving:
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Cook until the onion is translucent, about 3 minutes.
- Toast spices: Add cumin, coriander, smoked paprika, turmeric, and cinnamon. Stir and toast for about 30 seconds to release their aroma.
- Add vegetables and chickpeas: Stir in the diced butternut squash, fire-roasted tomatoes, cooked chickpeas, water or stock, and the vegetable base. Season with salt and pepper.
- Simmer: Bring to a gentle simmer and cook until the squash is fork-tender, roughly 30 minutes, stirring occasionally.
- Blend: Use an immersion blender to purée the soup to your desired consistency. Leave some texture if you like it chunky, or blend until smooth for a silky finish.
- Season and serve: Taste and adjust salt and pepper. Serve hot garnished with fresh cilantro and crispy chickpeas if desired.
Recipe Tips
- Toast the spices: Briefly toasting spices in the oil intensifies their flavor.
- Blending alternatives: If you don’t have an immersion blender, carefully blend batches in a stand blender, venting the lid slightly.
- Even cuts: Cut squash evenly so it cooks uniformly and blends smoothly.
- Control texture: Blend to the consistency you prefer — slightly chunky for body or fully smooth for creaminess.
- Balance acidity: If the tomatoes taste too tangy, a pinch of cane sugar or a splash of maple syrup will round the flavor.
- Toppings: Garnish with cilantro, crispy chickpeas, a dollop of vegan sour cream, a swirl of tahini, or dairy-free cheese.
- Make ahead: Flavors deepen after resting. Prepare a day ahead and reheat gently on the stovetop.
Serving Suggestions
Serve this garbanzo bean soup as a starter or main. It pairs beautifully with warm bread, a vegan grilled cheese for dipping, a simple salad, or roasted vegetables. A few complementary sides include baby kale salad, roasted beets and carrots, or mushroom avocado toast.
Storage Directions
- Refrigeration: Cool completely, transfer to an airtight container, and refrigerate for up to 4 days.
- Freezing: Freeze cooled soup in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
- Reheating: Warm over low heat, stirring occasionally. Add a splash of water or broth if the soup is too thick.
Frequently Asked Questions
Yes. If using canned squash, add it near the end just to heat through so it doesn’t overcook.
Yes — the soup often tastes even better the next day as the flavors meld. Store in the fridge for up to 4 days.
Yes. Toast the spices using the Sauté setting, then add the remaining ingredients and pressure cook on high for 10 minutes. Allow a 5-minute natural release, then quick-release the rest.
More Plant-Based Soup Recipes
- Curried Parsnip Soup
- Sweet Potato Tortilla Soup
- Red Lentil Carrot Soup
- Collard Miso Soup
- Butternut Squash Lentil Soup
Spiced Chickpea Soup
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 two 14.5-oz cans)
- 3 cups cooked chickpeas (or two 15-oz cans)
- 2 teaspoons vegetable base (or 3 cups vegetable stock)
- 1 teaspoon Kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- Fresh cilantro, for garnish (optional)
- Crispy chickpeas, 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. Add cumin, coriander, smoked paprika, turmeric, and cinnamon; stir and toast for 30 seconds.
- Add the butternut squash, diced tomatoes, chickpeas, 3 cups water (or stock), vegetable base, salt, and pepper. Bring to a simmer and cook until the squash is tender, about 30 minutes.
- Use an immersion blender to purée the soup to your desired consistency. Leave it slightly chunky or blend until smooth.
- Adjust seasoning as needed. Serve hot, garnished with cilantro and crispy chickpeas if desired.
Notes
- Refrigeration: Cool completely, then store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
- Reheating: Warm gently on low heat, stirring occasionally. Thin with water or broth if needed.
Recipe Pro-Tips
- Toast the spices: Toasting spices in the oil brings out their flavors.
- Blending alternatives: If you lack an immersion blender, blend in batches in a stand blender with the lid vented.
- Even cuts: Cut squash uniformly for even cooking and smoother blending.
- Control texture: Blend to your preference — chunky or silky smooth.
- Balance acidity: A pinch of cane sugar or a splash of maple syrup can mellow overly tangy tomatoes.
- Add toppings: Try cilantro, crispy chickpeas, vegan sour cream, tahini, or dairy-free cheese for extra flavor.
- Make ahead: This soup tastes great the next day; make ahead and reheat gently.
Nutrition
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Carbohydrates: 43 g
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Protein: 10 g