Why you’ll love this soup
This Mexican chickpea soup, or garbanzo soup, is the kind of soup that makes you feel good and brings you back to life whenever you need a boost. It’s vegan, healthy, easy to prepare and a real family favorite in my house.
It’s a simple chickpea soup with carrots and a tomato broth that you can serve in so many ways. What I love to do is set all the toppings in the center of the table and let everyone finish their own bowl exactly how they like it. Below you’ll find what you need, the step-by-step, my best tips and how to store it.
What you need
- Chickpeas (garbanzos). Canned, jarred or cooked from scratch, whatever you have.
- Carrots. Fresh and chopped, or frozen to save time.
- Tomatoes, onion and garlic. For the broth that gives the soup all its flavor.
- Water or vegetable broth. To adjust the consistency.
- Salt and oil (optional). You can make it with or without oil.
- To finish. Lime, cilantro, chili or avocado, whatever you love.
How to make Mexican chickpea soup
Step 1. Prep the ingredients. Gather everything you need. Chop the carrots to the size you like, or use frozen carrots to save time.
Step 2. Make the broth. Blend the tomatoes, garlic, and onion with a little salt, the base for so many Mexican soups. Pour it into the hot pot, with or without oil, and cook until it changes color from deep orange to dark red.
Step 3. Finish the soup. Add the chickpeas and carrots. Slowly pour in more water or vegetable broth until it reaches the consistency you like, then cover and cook until the carrots are tender.
Tips and variations
- Swap the legume. Use white beans, or combine them with the chickpeas.
- Adjust the consistency. Add the water or broth slowly; the more you add, the brothier it gets.
- With or without oil. It’s delicious either way, so it’s up to you.
- Finish it your way. Lime, cilantro, chili, or avocado all make it even better.
How to store it
Keep it in the fridge in a covered container for up to 4 days. It also freezes really well for up to 3 months; thaw it in the fridge and reheat over low heat, adding a splash of water or broth if it has thickened too much.
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Mexican Chickpea Soup
Equipment
- Vitamix
- 4 qt Soup pot
Ingredients
- 4 medium / large tomatoes
- ½ onion
- 2 garlic cloves
- 4-6 cups of water or vegetable broth
- 2 tablespoons vegetable oil
- 4 carrots peeled and sliced
- 2 cups cooked chickpea
- pinch of salt
To serve * optional
- avocado
- lime juice
- oregano
- tortilla chips
Instructions
- Blend the tomato, onion, and garlic in a blender. Add a quarter cup water to run the blender if needed.
- Add a tablespoon of neutral-flavored oil to heat before adding the caldillo to your soup pot. Leave it over medium heat to simmer until it changes color. Season with salt.
- Add the chickpeas and carrots and the rest of the water or vegetable broth. I like to put it little by little and test it before adding more.
- Cover it and leave it for another 5-10 min.
- Serve and finish with your favorite toppings.
Notes
- Add some cooked quinoa before serving if you want a more substantial soup.
- Add a bunch of spinach.
- Add all the vegetables that you like.
- You can even add some pasta to cook in there.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.