hearty chickpea soup in a black pot
Print Recipe
5 from 8 votes

Hearty Chickpea Soup

The perfect Fall and Winter Comfort food.  This Hearty Chickpea Soup, is  a meal all in itself!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Dish, Soup
Cuisine: Italian
Keyword: Chickpea Soup, Comfort Soup
Servings: 4 servings
Calories: 530kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 2 tablespoons olive oil
  • 1/2 onion (minced)
  • 1 clove garlic (minced)
  • 1 stalk celery (chopped)
  • 1 potato (chopped small)
  • 2 1/4 cups chickpeas**
  • 1 can tomatoes (1 cup)
  • 3 cups water
  • 1-2 tablespoons fresh parsley
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • hot pepper flakes to taste
  • 1 1/2 cups cooked pasta (more or less)

**3/4 cups of dried chickpeas (should equal 2 1/4 cups) soaked for 8 hours in cold water, then drained and rinsed.


    • In a large pot add olive oil, minced onion, garlic and celery, sautee on low/medium heat for 2 minutes or until clear.
    • Then add potatoes, chickpeas, tomatoes, water and spices simmer on low/medium until tender and thickened (approximately 60 minutes).
    • In the last 15 minutes cook the pasta until al dente then drain well (I prefer Orecchiette pasta in this soup).  
    • Remove half the cooked soup and blend until smooth, return to the pot, add the pasta and heat until hot.  Serve with fresh grated parmesan cheese if desired.  Enjoy!


    Calories: 530kcal | Carbohydrates: 81g | Protein: 23g | Fat: 13g | Saturated Fat: 1g | Sodium: 338mg | Potassium: 1140mg | Fiber: 19g | Sugar: 11g | Vitamin A: 195IU | Vitamin C: 12mg | Calcium: 138mg | Iron: 8.7mg