Tomato Chickpea Soup



This Tomato Chickpea Soup is both delicious and filling.

And good for you!

I was in the mood for soup all week last week, so I decided to make this Tomato Chickpea Soup today, and to sneak in one more soup recipe before the weather turns warm on us and I start posting recipes for summer.

This easy chickpea soup recipe pulls together in no time.


I think I’ve mentioned before that soup is one of my favorite things to make.  There’s something very relaxing and comforting to me when I make soup.  For the past couple of years – making soup has become extra special to me.  Whenever I break out the peeler, my 2 year old Sheltie (Abbey) comes running into the kitchen.  The sound of the peeler means she gets a bite of carrot.  Abbey loves carrots.  It’s her favorite treat.   So whenever I peel and chop for soup, Abbey is right by my side keeping me company.

chickpea soup recipe

Gracie, on the other hand, would prefer that I never cooked another thing in the kitchen ever again.  She doesn’t like a single sound that comes from the kitchen.

chickpea soup recipe

I love my girls!!

I hope you enjoy this hearty Tomato Chickpea Soup with Spinach Pesto.  It’s chockful of nutrients, and chickpeas are a great source of fiber!

Have a great Monday!

~  Deb

Tomato Chickpea Soup

Yield: 4 servings

Total Time: 1 hour


For the Soup
  • 1 yellow onion, chopped
  • 3/4 cup carrot, chopped
  • 1 cup celery, chopped
  • 1 tablespoon tomato paste
  • 1/2 cup white wine
  • 1 14-ounce can whole plum tomatoes
  • 4 cups vegetable or chicken stock
  • 1/2 cup distilled water
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons fresh Italian parsley, coarsely chopped
  • 2 bay leaves
  • 2 15 ounce cans low-sodium chickpeas
  • 1 1-inch piece of Parmesan cheese
For the Spinach Pesto
  • 2 cups packed fresh spinach leaves
  • 2 tablespoons fresh Italian parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 3 garlic cloves
  • 1/2 cup extra-virgin olive oil (add more if needed)


For the Soup
  1. Heat the olive oil in a large sauce pan.
  2. Add the onions and cook over medium high heat for about 4 minutes.
  3. Add the carrot and celery and continue to cook for another 4 minutes. Stir occassionaly.
  4. Add the wine and let it bubble for a minute or two. Stir in the tomato paste.
  5. Add the tomatoes with the juice. Break the tomatoes up using a wooden spoon.
  6. Add the vegetable (or chicken) stock and water. Add the oregano, thyme, parsley, bay leaves, freshly ground black pepper, and the piece of Parmesan cheese.
  7. Bring to a boil then reduce heat to medium low and simmer for about 30 minutes.
  8. Add 1 can of chickpeas to a blender. Add about 1/2 cup to 3/4 cup of the broth to the blender. Blend the chickpeas and the broth until creamy in texture. It will still have small pieces of chickpeas.
  9. Pour the blended chickpeas into the soup. Add the second can of chickpeas to the soup. Cook for another 10 minutes.
  10. Serve with Spinach Pesto.
For the Spinach Pesto
  1. Combine the spinach leaves, parsley, Parmesan cheese, and garlic in a food processor fitted with the metal blade and pulse until the leaves are minced finely.
  2. Add the olive oil and pulse to blend, stopping to scrape down the sides of the bowl.
  3. Transfer the pesto to an airtight container and cover with a thin layer of olive oil to keep it from browning

6 Responses to “Tomato Chickpea Soup”

  1. Pam — April 29, 2013 @ 4:00 pm (#)

    The soup looks delicious. Your girls are beautiful.

    • Delicious Happens — April 30, 2013 @ 5:43 am (#)

      Hi Pam! Thank you!

  2. Pamela @ Brooklyn Farm Girl — May 3, 2013 @ 4:25 pm (#)

    Love this recipe, thanks for sharing. Going to add it to the tomato arsenal when tomato season hits.

    Super cute pups too.. 🙂

    • Delicious Happens — May 14, 2013 @ 1:37 am (#)

      Hi Pamela! Thanks for stopping by!!

  3. Toni — May 9, 2013 @ 11:20 pm (#)

    Been awhile since I’ve had a chance to check your blog. LOVE everything you make. Your photos are beautiful. Gracie and Abbey are beyond precious!!! XO

    • Delicious Happens — May 14, 2013 @ 1:37 am (#)

      Love you, Toni!!

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