Creamy Chickpea Soup with Smoked Paprika

Name: Creamy Chickpea Soup with Smoked Paprika
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 cups dried chickpeas, soaked overnight; 1 onion, chopped; 3 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, diced; 1 tbsp olive oil; 4 cups vegetable broth; 1 tsp cumin; 1 tsp paprika; Salt and pepper to taste; Fresh parsley for garnish

Author: Tessa

Published: June 10, 2025

Jump to Recipe·Print Recipe

There’s something magical about a pot of simmering chickpea soup—simple, comforting, and packed with so much flavor you’ll wonder how something this easy tastes so good. This recipe has been my go-to for years, whether I need a quick weeknight dinner or something hearty to warm up a chilly evening. The chickpeas make it protein-rich and filling, while the mix of spices and veggies gives it that cozy, Mediterranean vibe. Plus, it’s budget-friendly and keeps well, so leftovers taste even better the next day. Trust me, once you try this chickpea soup, it’ll become a staple in your kitchen too.

Why You’ll Love This Chickpea Soup

This soup isn’t just delicious—it’s a total win in every way. Here’s why:

Nutritious powerhouse: Chickpeas pack protein and fiber, keeping you full and energized. The veggies add vitamins, making it a meal you can feel good about.
Effortless to make: Just chop, simmer, and forget. No fancy techniques—just a cozy pot of goodness in under an hour.
Budget-friendly magic: Dried chickpeas and basic pantry spices stretch far, feeding a crowd without breaking the bank.
Flavor that hugs you: Cumin and paprika add warmth, while the broth soaks up all the savory depth. It’s like a cozy blanket in bowl form.

Seriously, what’s not to love?

Ingredients for Chickpea Soup

2 cups dried chickpeas, soaked overnight (or at least 8 hours)
1 medium yellow onion, finely chopped
3 garlic cloves, minced (about 1 tablespoon)
2 carrots, diced into small cubes
2 celery stalks, diced (leaves included for extra flavor!)
1 tablespoon olive oil
4 cups vegetable broth (homemade or store-bought)
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
Handful of fresh parsley, roughly chopped for garnish

Chickpea Soup - detail 1

Ingredient Notes & Substitutions

Let’s talk chickpeas first – yes, soaking overnight gives the best texture, but in a pinch? Use 3 cans (15oz each) of drained chickpeas instead. Just reduce simmer time to 20 minutes since they’re already soft. No vegetable broth? Water works fine, but add an extra pinch of salt and maybe a bay leaf for depth.

That smoked paprika is my secret weapon – it adds a subtle smokiness that makes this soup special. Regular paprika works if that’s all you have, but if you can find the smoked kind, grab it! Not a cumin fan? Try 1/2 teaspoon each of coriander and turmeric instead for a different (but equally delicious) flavor profile.

And about those veggies – don’t stress over perfect dicing. Rustic chunks work great here! The parsley at the end? Totally optional, but that fresh pop of color and flavor really lifts the whole dish.

How to Make Chickpea Soup

Okay, let’s get cooking! This chickpea soup comes together so easily, you’ll be amazed at how much flavor develops with such simple steps:

Prep those chickpeas: Drain and rinse your soaked chickpeas thoroughly. Give them a quick pick-through to remove any stray pebbles or weird-looking beans – trust me, you don’t want to bite into one of those!
Sauté your aromatics: Heat olive oil in your favorite soup pot over medium heat. Add the onion, garlic, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until they soften and smell amazing. This is where all the flavor starts!
Spice it up: Stir in the cumin and paprika, letting them toast for just 30 seconds – you’ll know it’s ready when the spices become fragrant. Careful not to burn them!
Simmer away: Add the chickpeas and vegetable broth. Bring to a boil, then reduce heat to low. Cover and let it simmer gently for 45 minutes. The chickpeas should be tender but not mushy.
Season to perfection: Taste and add salt and pepper as needed. I usually start with 1/2 teaspoon salt and go from there.
Serve with love: Ladle into bowls and garnish with fresh parsley. A squeeze of lemon brightens it up beautifully if you’re feeling fancy!

Chickpea Soup - detail 2

Tips for Perfect Chickpea Soup

Here are my tried-and-true secrets for chickpea soup success:

Soak smart: If you forget to soak overnight, use the quick-soak method: boil chickpeas for 2 minutes, then let sit covered for 1 hour.
Texture tweaks: For creamier soup, blend half of it with an immersion blender right in the pot.
Flavor boost: Add a Parmesan rind while simmering for extra umami (remove before serving).
Don’t rush: Letting the soup rest for 10 minutes off heat before serving helps flavors meld beautifully.

Serving Suggestions for Chickpea Soup

This soup is practically begging for some crusty bread on the side – tear off a chunk of warm baguette or pita for dipping right into that rich broth. When I want something lighter, I love pairing it with a simple arugula salad dressed with lemon and olive oil. A sprinkle of feta or a dollop of yogurt on top? Absolute perfection. Honestly, even straight from the bowl with just a spoon works when you’re craving pure comfort!

Storage & Reheating Instructions

This chickpea soup keeps like a dream! Store cooled leftovers in an airtight container in the fridge for up to 3 days – the flavors actually get better overnight. To reheat, warm gently on the stovetop with a splash of water to loosen it up, or microwave in 30-second bursts, stirring between each. If it thickens too much, just add a bit of broth or water until it’s your perfect soup consistency again.

Chickpea Soup Nutritional Information

One hearty bowl of this chickpea soup packs about 250 calories, with 10g of plant-based protein and a whopping 12g of fiber to keep you satisfied. It’s naturally low in fat (just 6g per serving) and cholesterol-free. Of course, exact numbers may vary slightly based on your specific ingredients and portion sizes – but no matter what, you’re getting a nutrient-dense meal that loves you back!

Frequently Asked Questions

Can I use canned chickpeas instead of dried?
Absolutely! Three cans (15oz each) of drained chickpeas work perfectly. Just reduce the simmer time to about 20 minutes since they’re already tender. The texture will be slightly softer, but still delicious.

How can I make my soup thicker?
My favorite trick is to blend about half the soup with an immersion blender right in the pot – it creates this luscious, creamy base while keeping some whole chickpeas for texture. You can also mash some chickpeas against the pot’s side with a wooden spoon.

What if I don’t have vegetable broth?
No worries! Water works fine – just add an extra pinch of salt and maybe a bay leaf or extra garlic for flavor. If you have better than bouillon paste, that’s a great shortcut too.

Can I freeze this soup?
Yes! It freezes beautifully for up to 3 months. Let it cool completely first, then store in freezer-safe containers leaving about an inch of space at the top for expansion. Thaw overnight in the fridge before reheating.

Ready to Make Some Chickpea Soup Magic?

Now that you’ve got all my secrets, it’s time to grab that pot and get cooking! I can’t wait for you to experience how something this simple tastes so incredibly satisfying. When you make it, tag me on Instagram – I love seeing your cozy soup creations. Trust me, once that first spoonful hits your lips, you’ll understand why this recipe never leaves my weekly rotation!