Simple and Spicy Chickpea Soup

opened can of garbanzo chick peas
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This soup is incredibly simple to make and, when paired with a green salad, it’s a perfect lunch or light dinner. If you prefer a spicier kick, add a pinch of cayenne pepper!

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Recipe by Cara Anselmo, MS, RDN


  • 2 15-ounce cans chickpeas, rinsed and drained, divided
  • ¼ cup olive oil
  • 16 ounces vegetable broth
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cumin
  • ¼ teaspoon fenugreek
  • ¼ teaspoon salt
  • ¼ cup fresh parsley, chopped
  • Black pepper to taste


  1. Using a food processor, puree 1 can of chickpeas with olive oil.
  2. In a large saucepan, heat vegetable broth and pureed chickpeas. Add cinnamon, cumin, fenugreek and salt, and simmer for 10 minutes.
  3. Add remaining can of chickpeas and remove soup from heat.
  4. Serve with a generous garnish of chopped parsley and black pepper to taste. Serves 4.
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Cara Anselmo
Cara Anselmo, MS, RDN, is a nutritionist and certified yoga instructor in New York City. Follow Cara on Twitter.