Vegan Chickpea Soup

Hey guys!

It’s finally officially summer now so light and healthy foods are totally out and about, enjoying their time in the spotlight! Sliced watermelons and strawberries are sunbathing and gossiping about the potato salad on the table, freshly made lemonade is flirting with the rosé at the bar, and the roasted asparagus is telling the grilled pineapple how lovely she looks today!

But with these light snacks and lots of summertime activities, one might get pretty hungry once dinner time rolls around! And that’s where today’s dish comes in to save the day! This Vegan Chickpea Soup is super healthy but will totally fill you up! The vegetables give it bright pops of color and keep it light while the chickpeas fill you up and make it a proper meal!

This soup doesn’t have precise ratios, it’s more of a “add some of this and add some of that” recipe that you’ve seen before on my blog! You can’t go wrong with adding things you like into a pot and cooking them together! This dish is completely vegan but you could add a sprinkle of cheese on top of you’d like! I keep it as-is though and it’s amazing! (Ps stay tuned for what to do with your leftovers!!!)

What you’ll need:

Olive oil



Dry red or white wine

Bell peppers

Grape tomatoes


Fresh turmeric and ginger root


Vegetable broth

Canned chickpeas




Turmeric powder

Dried oregano

To start your soup you’ll need to warm up some olive oil in a large pot. Once the olive oil is heated up add in the chopped garlic and onions.



As the garlic and onions are getting soft you’ll want to pour in some wine. We used a dry red wine here but feel free to use a dry white.


Now that you have the base of your soup started go ahead and start chopping and dropping the bell peppers, cherry tomatoes, mushrooms, ginger root and turmeric root! Stir to combine everything.




Next pour in your vegetable broth. We used the whole carton but feel free to use more or less liquid depending on how soup-y you want it! Also this is the time to pile on a mountain of spinach!


Now here’s the fun part! Start sprinkling in your spices! I would advise that you start with less and then add more later. You don’t want to accidentally put waaaay too much of something and ruin the whole pot! And by all means, use whatever combo of spices you’d like! For example: I think red pepper flakes and some garlic powder would be great additions also!


Now pour in some canned chickpeas! I would say add in no less than two cans of chickpeas (look for cans that are bpa free)! The chickpeas are what’s going to bulk up the soup and keep you feeling full! Stir to combine and let it boil together for a while so the flavors can really develop and blend!


Taste test and add any additional spices you may need to the soup. Once you have the flavors how you like it’s ready to serve!


Ladle the soup into a bowl and serve it with a side of warm bread, a sprinkling of cheese, or just completely as is! It’s wonderful no matter how it’s served and really hits the spot after a long day!


A great thing about this soup is that it’s wonderful any time of the year!! It’ll warm you up on a cold winter night or comfort you on a crisp spring afternoon. It hits the spot in the hot summer evenings and would be nice for a cozy bonfire in the fall! This soup is a great go-to, no matter the season!

Thank you so much for reading this post! I hope you love this Vegan Chickpea Soup and get inspired to make it yourself! Keep an eye out for my next post because it uses the leftovers from this soup for a super fun dinner! See you next time!



4 thoughts on “Vegan Chickpea Soup

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