Mediterranean Chickpea Soup

chickpea soup in a blue bowl with a silver spoon

4.95 from 199 votes

Canned chickpeas, tender sweet potatoes, and vegetables simmer with warm Mediterranean spices in this hearty chickpea soup. Fresh ginger and a squeeze of lime brighten every bowl, and it tastes even better the next day.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Soup

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Servings: people (up to)

Calories: 231.8kcal

Author: Suzy Karadsheh

Ingredients

3 tablespoons extra virgin olive oil
1 small sweet potato, peeled and cut into small cubes
1 large yellow onion, chopped
2 celery stalks, chopped
2 carrots, peeled and cut into rounds
1 red bell pepper, cored and chopped
Kosher salt
3 garlic cloves, minced
1 tablespoon grated fresh ginger, more or less to your liking, plus a little more to finish
2 15- ounce cans chickpeas, drained and rinsed
1 teaspoon ground coriander
1 teaspoon ground cumin
¾ teaspoon ground turmeric
Dash of red pepper flakes, or Aleppo pepper
1 15- ounce can crushed tomatoes
6 cups vegetable broth
Juice of 1 to 2 limes
1 cup packed chopped fresh parsley, or cilantro

Instructions

Cook the vegetables. In a large Dutch oven or heavy cooking pot, heat the olive oil over medium-high heat until shimmering but not smoking. Add the sweet potato, onion, celery, carrots, and bell pepper. Season with kosher salt. Cook, tossing regularly, for about 7 minutes, until the sweet potato begins to soften.
Add the chickpeas and spices. Stir in the garlic, ginger, chickpeas, coriander, cumin, turmeric, and red pepper flakes. Cook for another 5 minutes, tossing regularly to coat the vegetables and chickpeas with the spices.
Add the liquid and simmer. Add the crushed tomatoes and 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, the parsley, and a little more grated ginger. Taste and add the juice of the second lime if you’d like more brightness. Adjust the salt to your liking, then ladle into bowls and serve.

Video

Notes

Using dried chickpeas: Start with about 1 cup dried chickpeas in place of the canned chickpeas. For the stovetop soup, soak them overnight for at least 8 hours, then drain and cook separately until tender. For a quick soak, cover the chickpeas with water, boil for 2 minutes, turn off the heat, and leave covered for 1 hour. Drain before cooking. My guide to cooking chickpeas has the full cooking instructions. Drain the cooked chickpeas and add them with the garlic, ginger, and spices. Soaking and cooking dried chickpeas adds time beyond the total listed above.
Slow-cooker option: Combine all the ingredients except the lime juice, parsley, and finishing ginger in your slow cooker. Cover and cook on high for 4 to 5 hours or low for 6 to 7 hours, until the vegetables are tender. Finish with the lime juice, parsley, and a little more ginger. If using about 1 cup dried chickpeas, you do not need to soak them first, and you may need an extra cup of broth. Check that the chickpeas are tender before serving.
Make ahead: Chop the vegetables and refrigerate in an airtight container until ready to cook. You can also cook the soup ahead; it tastes even better the next day.
Storage: Divide leftover soup among shallow containers and refrigerate promptly, within 2 hours of cooking. Keep refrigerated for 3 to 4 days.
Reheating: Reheat in a saucepan, stirring occasionally, until the soup comes to a boil and reaches 165°F throughout.
Serving: Enjoy with crusty bread or a salad. For a little crunch, top each bowl with slivered almonds.
Shop this soup: I use extra virgin olive oil to soften the vegetables, cumin and coriander for earthy warmth, and a dash of Aleppo pepper for gentle heat that balances the sweet potatoes. Find these Mediterranean pantry staples in our shop.

Nutrition