Easy Garbanzo Bean Soup Recipe

easy garbanzo soup in a black bowl

5 from 1 reviews

This simple Garbanzo Bean Soup is very delicious and soothing. It is gluten-free, dairy-free, and can be made vegan very easily. A healing and satisfying family dinner.


Units Scale
  • 1/2 cup dry chickpeas. Or use 1 tin of tinned chickpeas, drained and rinsed.
  • 2 tablespoons of extra virgin olive
  • 2 garlic cloves, peeled and pressed/minced
  • 1 large carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 leek, finely diced (or 1/2 of medium-sized brown onion)
  • 4 cups of chicken stock or vegetable stock for a vegan version
  • 1-2 small bay leaves
  • 1 teaspoon of baking soda, if cooking the chickpeas from scratch
  • salt and black pepper to season
  • Fresh herbs, such as cilantro, parsley, or dill
  • Red pepper flakes (optional)


  1. Heat some olive oil in a large pot (or a dutch oven) over medium-high heat.
  2. Add diced onions, and saute for a couple of minutes until the onions have softened.
  3. Add garlic, carrots, and celery and continue cooking over medium heat for 8 to 10 minutes.
  4. Add diced potatoes and store for a minute or two.
  5. Now add ground coriander and cumin and cook for a couple of minutes until spices are fragrant.
  6. Mix in the chickpeas and cook for a couple of minutes.
  7. Add the chicken stock and bay leave and bring it to a boil. Immediately lower the heat down to low and simmer the soup for another 10 minutes. The vegetables must be very soft. TAKE THE BAY LEAVE OUT.
  8. Use a kitchen blender or immersion blender to blend all the ingredients until the soup is nice and smooth. Do not overprocess it. I use a Thermomix, 20 seconds on speed 7.
  9. Serve with some fresh herbs and black pepper.


Be careful with additional salt if using store-bought chicken stock. They are often high in sodium.

Keywords: garbanzo bean soup, chickpea soup, chicken soup