I give this hearty Mediterranean chickpea soup a bold finish with fresh ginger and lime. Canned chickpeas, tender sweet potatoes, and warm spices make it a satisfying meatless dinner.

Bold Mediterranean Flavor from Two Cans of Chickpeas

One of the things I love about eating the Mediterranean way is how simple pantry staples can become a satisfying dinner. Here, chickpeas simmer with sweet potatoes, carrots, bell pepper, and tomatoes until the vegetables are tender and the broth is full of warm spice.

As with many of my chickpea dishes, I reach for cumin, coriander, and turmeric. But fresh ginger is what gives this soup an extra level of boldness. I add it twice: first with the garlic and spices, then a little more after turning off the heat.

That finishing ginger, a generous squeeze of lime, and a full cup of parsley bring freshness to the earthy chickpeas and sweet vegetables. Taste after adding the first lime before deciding whether you want the second. There is room to make the finish as bright as you like.

And if you’re cooking ahead, this is a good pot to make: the soup tastes even better the next day.

What You’ll Need for Chickpea Soup

Canned chickpeas give you a head start, leaving you time to build flavor with vegetables, spices, and fresh aromatics. Here’s what to look for as you gather your ingredients:

• Chickpeas: You’ll need two 15-ounce cans, drained and rinsed. Chickpeas and garbanzo beans are the same thing, so either label works. If you prefer to start with dried chickpeas, cook them separately before adding them to the stovetop soup. My guide to cooking chickpeas walks you through the options.
• Sweet potato: A small sweet potato adds tender chunks and a little sweetness to balance the spices. Peel it and cut it into small, evenly sized cubes so the pieces cook at the same rate.
• Onion, celery, carrots, and red bell pepper: These vegetables give the soup its substance and variety of textures. Chop the onion, celery, and pepper, and slice the peeled carrots into rounds.
• Extra virgin olive oil: Use 3 tablespoons of extra virgin olive oil to cook the vegetables before adding the liquid.
• Garlic and fresh ginger: Mince the garlic and finely grate the ginger so they distribute throughout the soup. Start with 1 tablespoon of ginger, adjusting to your liking, and save a little extra to stir in at the end.
• Ground spices: I use cumin, coriander, and turmeric together for warm, earthy flavor alongside the fresh ginger and lime. Choose ground cumin and coriander rather than whole seeds so they coat the chickpeas and vegetables as you stir.
• Red pepper flakes: A dash adds gentle heat. I use Aleppo pepper, a fruity, moderately hot crushed red pepper.
• Crushed tomatoes and vegetable broth: A 15-ounce can of crushed tomatoes gives the broth a tomato base while keeping the vegetables and chickpeas prominent. Homemade or store-bought vegetable broth works.
• Fresh lime juice: You’ll need 1 to 2 limes. Add the juice at the end, tasting as you go to find the balance you like.
• Fresh parsley: A full packed cup of chopped parsley brings freshness throughout the pot. Stir it in after turning off the heat. Cilantro is another option.
• Kosher salt: Season the vegetables as they cook, then taste the finished soup before adding more, since vegetable broths vary in saltiness.

How to Make Chickpea Soup

Use a large Dutch oven or heavy cooking pot with a lid. The vegetables cook first, followed by the chickpeas and spices, before everything simmers together in the broth.

• Cook the vegetables. Heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add 1 small sweet potato, peeled and cut into small cubes; 1 large chopped yellow onion; 2 chopped celery stalks; 2 peeled carrots, sliced into rounds; and 1 cored and chopped red bell pepper. Season with kosher salt. Cook, tossing regularly, for about 7 minutes, until the sweet potato begins to soften. It will finish cooking in the broth.
• Add the chickpeas and flavor-makers. Stir in 3 minced garlic cloves, 1 tablespoon grated fresh ginger, and two 15-ounce cans of chickpeas, drained and rinsed. Add 1 teaspoon ground coriander, 1 teaspoon ground cumin, ¾ teaspoon turmeric, and a dash of red pepper flakes or Aleppo pepper. Cook for another 5 minutes, tossing regularly to coat the chickpeas and vegetables with the spices.
  
  

  

• Add the liquid and simmer. Pour in one 15-ounce can of crushed tomatoes and 6 cups vegetable broth. Bring to a boil and let boil for 5 minutes, then reduce the heat to medium-low. Partially cover the pot and simmer for about 25 minutes, until the sweet potatoes are very tender.
• Finish and serve. Turn off the heat. Stir in the juice of 1 lime, 1 packed cup chopped fresh parsley, and a little more grated ginger. Taste and add the juice of a second lime if you’d like more brightness. Adjust the salt to your liking, then ladle into bowls and serve.
  
  

  

Tips for Flavorful Chickpea Soup

A few details make a difference in how the vegetables cook and how the finished soup tastes.

• Check the sweet potatoes before you finish simmering. They should only begin to soften during the first sauté. By the end of cooking, a fork should slide easily into a piece. Keep the cubes small and evenly sized, and use their tenderness as your final cue rather than relying only on the clock.
• Keep the chickpeas and spices moving. During the 5 minutes before you add the tomatoes and broth, toss regularly so the garlic, ginger, and ground spices coat the vegetables and chickpeas without sitting against the hot bottom of the pot.
• Give the lime a chance before adding more salt. Once the vegetables are tender, turn off the heat and stir in the parsley, fresh ginger, and juice of one lime. Taste, then decide whether you want the second lime. The tartness balances the sweet potatoes and earthy spices; taste again before adjusting the salt.

Using Dried Chickpeas

You can start with about 1 cup of dried chickpeas in place of the two 15-ounce cans. For the stovetop soup, soak and cook them separately first. Allow extra time for these steps.

1. Soak. Cover the chickpeas with several inches of water and soak overnight, at least 8 hours. For a quick soak, cover them with water in a large pot, boil for 2 minutes, then turn off the heat. Cover and let stand for 1 hour. Drain.
2. Cook until tender. Put the drained chickpeas in a large pot with 1 teaspoon baking soda. Cook over medium-high heat for 3 to 4 minutes, tossing constantly. Add 7 cups water to cover by several inches and season with a generous pinch of kosher salt. Bring to a boil, then reduce the heat and simmer, skimming off any foam or loose skins. Begin checking around 40 minutes; the chickpeas may take 1½ hours or longer, depending on their age and variety.
3. Drain and add to the soup. Use the cooked chickpeas at the same stage as the canned ones, adding them with the garlic, ginger, and spices.

My guide to cooking chickpeas has more detail on soaking and cooking them until tender.

Slow-Cooker Chickpea Soup

For a hands-off option, combine the chickpeas, vegetables, olive oil, garlic, ginger, spices, crushed tomatoes, and vegetable broth in your slow cooker. Leave out the lime juice and parsley until the end.

Cover and cook on high for 4 to 5 hours or low for 6 to 7 hours, until the vegetables are tender. Stir in the lime juice, parsley, and a little more grated ginger before serving.

If starting with dried chickpeas, use about 1 cup. They do not need to be soaked for this method, and you may need an extra cup of broth. Check that both the chickpeas and sweet potatoes are tender before finishing the soup.

What to Serve with Chickpea Soup

With chickpeas, sweet potatoes, and plenty of vegetables, this soup is substantial enough for dinner on its own. A piece of crusty bread is welcome for soaking up the broth.

I also love starting with a big salad. Try my Lemon Parmesan Lettuce Salad for a crisp accompaniment you can put together while the soup simmers. If you’re keeping the whole meal vegan, serve a simple green salad without cheese instead.

For a little crunch right in the bowl, take a cue from my chickpea chili and scatter slivered almonds over the top.

Make Ahead and Storage

Prep ahead: Chop the vegetables and refrigerate them in an airtight container until you’re ready to cook. Having everything ready makes it easier to move from sautéing the vegetables to adding the spices and broth.

Cook ahead: This chickpea soup is even better the next day, so you can make the whole pot ahead and reheat it for dinner.

Store leftovers: Divide the soup among shallow containers and refrigerate promptly, within 2 hours of cooking. You don’t need to wait for it to reach room temperature. Keep refrigerated for up to 3 to 4 days.

Reheat: Transfer the amount you need to a saucepan and heat, stirring occasionally, until the soup comes to a boil and reaches 165°F throughout.

More Ways to Turn Chickpeas into Dinner

Mediterranean Spinach Stew with Chickpeas

Roasted Cauliflower and Chickpea Stew

Tomato and Chickpea Chili (Two Ways)

Spanish Chickpea Stew (Espinacas con Garbanzos)