Dinner

Easy Garbanzo Bean Soup Recipe

BySimon Carel February 20, 2026February 20, 2026

Introduction

This Easy Garbanzo Bean Soup is a hearty, flavorful dish perfect for a comforting meal. Made with simple ingredients and warming spices, it’s easy to prepare on the stove, in an Instant Pot, or a crockpot. Packed with vegetables and protein, it’s both nutritious and satisfying.

A close-up view of a bowl filled with a chickpea stew showing around three main layers: at the bottom, there is a thin layer of light brown broth, above it there are soft orange carrot slices, red tomato pieces, and translucent white onion chunks mixed with dark green leafy vegetables that look wilted, and on top, pale beige chickpeas scattered evenly, garnished with fresh bright green herb leaves. The bowl is white with a speckled brown rim, resting on a white marbled surface with a bit of a white cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon of oil
1 yellow onion, diced
5 cloves of garlic, sliced
4 carrots, sliced
4 ribs of celery, sliced
2 (15 ounce) cans of garbanzo beans, drained and rinsed
1 (14.5 ounce) can of diced tomatoes, in their juices
4 to 5 cups vegetable broth
3 cups of fresh or frozen spinach
1 teaspoon of cumin
1 teaspoon of chili powder
½ teaspoon dried oregano
½ teaspoon dried thyme
Salt and pepper to taste
¼ cup of chopped fresh parsley, plus more to garnish
Juice of ½ lemon

Instructions

Step 1: In a large pot with a lid, heat the oil over medium heat and sauté the diced onion until it becomes translucent. Then add the sliced garlic, carrots, and celery. Stir well and cook for 5 minutes to soften the vegetables.
Step 2: Add the diced tomatoes (with their juices), the drained garbanzo beans, 4 cups of vegetable broth, cumin, chili powder, oregano, thyme, salt, and pepper. Stir everything together, bring to a boil, then cover and reduce the heat to a simmer. Cook for about 20 minutes or until the carrots are tender.
Step 3: When the vegetables are cooked, stir in the chopped parsley, lemon juice, and the spinach. Allow the spinach to wilt, then taste and adjust the salt and pepper if needed.
Step 4: Serve the soup hot, garnished with extra parsley and lemon wedges on the side for squeezing.

Tips & Variations

For a creamier texture, blend part of the soup before adding the spinach.
Add smoked paprika for a subtle smoky flavor.
Use kale instead of spinach for a heartier green.
If you prefer a spicier soup, add a pinch of cayenne pepper or chopped fresh chili.
This soup can also be made in an Instant Pot or crockpot by adjusting cooking times accordingly.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. If the soup thickens when stored, add a splash of vegetable broth or water while reheating to loosen it.