Chickpea Soup with Parmesan Crostini

This easy chickpea soup is spiced with paprika and cumin and is hearty enough to stand on its own for dinner. It’s a quick 30-minute soup with minimal prep work and is garnished with homemade Parmesan crostini that takes only a few minutes to make while the soup is simmering.

a bowl of chickpea soup with a crostini.

There are quite a few reasons to love this time of year – warm and cozy sweaters, warm and cozy coffee drinks, and warm and cozy dinners – the warmest and coziest of dinners being soup, of course.

So, in the spirit of warm and cozy, I’m sharing bowls of pureed chickpea soup lightly spiced with paprika and cumin. It’s a deceptively hearty soup, so you only need some parmesan crostini to make it a filling dinner.

How to Make It

Some soups are meant to be light, but this chickpea soup is not. It’s thick, hearty, and loaded with chickpeas. It’s not an appetizer-type soup and can stand alone as a main dish. Yet, it’s still easy to make – the soup itself takes about 30 minutes which leaves enough time to make a batch of crispy parmesan crostini to serve alongside it.

More Hearty Soups

Easy Black Bean Soup | Poblano Chicken Chili | Loaded Potato Soup | Meatball Rice Soup


Chickpea Soup with Parmesan Crostini

Chickpea Soup with Parmesan Crostini |

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This soup is easy to pull together and takes only 30 minutes from start to finish. Don’t skip the Parmesan crostini – they make it really easy to scoop up every last drop of the warm and cozy soup.

  • Author: Girl Gone Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Simmer
  • Cuisine: American



For the Soup

  • 2 tablespoons extra-virgin olive oil
  • 3 large garlic cloves, roughly chopped
  • 1 small onion, chopped
  • 2 teaspoons smoked paprika
  • 1/4 teaspoon ground cumin
  • 2 (15-ounce) cans chickpeas, drained
  • 2 cups tomato puree (store bought or homemade)
  • 2 cups water
  • 5 ounces baby spinach
  • 1 teaspoon kosher salt
  • 1 pinch of freshly ground pepper
  • Extra grated Parmesan, for garnish (optional)
  • 1 tablespoon chopped parsley, for garnish (optional)

For the Parmesan Crostini

  • 8 slices crusty french baguette
  • 1/4 cup olive oil
  • 1/2 cup grated parmesan cheese


Make the Soup

  1. In a large pot heat the olive oil over medium heat. Add the garlic and onion and let cook them for a few minutes until the onion starts to soften.
  2. Add in the smoked paprika and ground cumin and stir it all around until the onion is well coated. Add the chickpeas, tomato puree, and water. Bring the pot to a boil and then lower the heat until it’s just simmering. Simmer the soup for 10 to 15 minutes.
  3. After the soup simmers, add the spinach, salt, and pepper. Stir the soup and once the spinach has wilted down, puree the soup. 

Make the Crostini

  1. You can make the crostini while the soup is simmering, or when it’s done – just keep it warm on the stove.
  2. Brush each slice of bread with the olive oil and place them in an even layer on a baking sheet. Top each slice with about one tablespoon of the grated Parmesan cheese.
  3. Place the baking sheet under the broiler in the oven for a few minutes. Don’t take your eyes off of the bread – the cheese will melt quickly and you want them a nice golden brown, which won’t take long at all. Once toasted and golden, remove them from the oven.
  4. To serve the soup: Garnish each bowl with grated parmesan and chopped parsley (if using) and float a crostini on top. Serve the rest of the crostini on the side.


The nutrition estimate is for the soup only and does not include the garnishes or the Parmesan crostini.


  • Calories: 424
  • Sugar: 15.6g
  • Sodium: 1101.9mg
  • Fat: 12.9g
  • Saturated Fat: 1.6g
  • Unsaturated Fat: 9.2g
  • Trans Fat: 0g
  • Carbohydrates: 64.5g
  • Fiber: 17.4g
  • Protein: 18.6g
  • Cholesterol: 0mg

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

Storage Tips

This soup keeps well in the refrigerator for several days, or you can freeze it for a few months.

It might be a little thick when you reheat it so add a splash or water, vegetable broth, or chicken broth to thin it.

two bowls of soup garnished with crostini.

If you’re craving a warm and cozy soup, I hope you give this one a try!

Happy soup-making,


More Ways to Use Chickpeas


  1. This looks delicious! I wonder if I could get my fiance to eat chickpeas if they were hidden in a soup… he hates chickpeas! I’ll have to give this one a try.

    1. Hi Ilona! I haven’t tried freezing it, but I think it would freeze fine. When it’s defrosted I would maybe add a little extra water or veggie stock to thin it out (maybe a tablespoon of liquid per serving). Hope that helps!

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