30 Minute Marry Me Chickpea Soup
This Marry Me Chickpea Soup is a creamy, flavor-packed vegetarian soup made with chickpeas, sun-dried tomatoes, coconut milk, and fresh spinach. It’s a cozy, one-pot dinner that comes together in under 30 minutes and is perfect for meal prep or an easy weeknight recipe.
If you’ve ever had my Marry Me Chicken, this is the cozy, vegetarian spin you didn’t know you needed. This creamy chickpea soup has all those rich, savory flavors from sun-dried tomatoes, Italian seasoning, garlic, and a touch of heat from red pepper flakes, but it’s completely plant-based thanks to creamy coconut milk and protein-packed chickpeas. It’s hearty without being heavy, brightened up with fresh lemon juice and basil, and honestly tastes like something you simmered all day (even though it’s ready in about 25 minutes).
I love serving this with a big slice of crusty sourdough or alongside one of my fresh salads for a balanced dinner. If you’ve made my cozy lentil soup or creamy tomato-based soups before, this one fits right into that same comforting, flavor-forward category. It’s also perfect with a simple grilled cheese, garlic toast, or even a scoop of cooked orzo stirred right in if you want to bulk it up. This is one of those soups that feels impressive but is secretly so simple, aka my favorite kind of recipe to keep on repeat.
How to Make
Heat oil in a pot over medium heat. Add onion and cook until soft. Add garlic, Italian seasoning, and red pepper flakes. Cook until fragrant.
Stir in sun-dried tomatoes, chickpeas, and broth. Simmer to marry the flavors.
Pour in the coconut milk and lemon juice, then stir in the spinach. Simmer until creamy and the spinach wilts.
Season to taste, then finish with basil and serve.
Tips and Tricks
- Don’t rush the onions. Cook until soft and lightly golden to build a deeper flavor base.
- Bloom the spices. Let the garlic and seasonings cook in the oil for about 1 minute to bring out their full flavor.
- Mash some chickpeas. Lightly mash a small portion in the pot for a naturally thicker, creamier texture.
- Use full-fat coconut milk. It gives the soup that rich, velvety finish you want.
- Finish with lemon + salt. Taste after adding lemon and adjust salt to make the flavors pop.
- Add spinach last. Stir in just until wilted to keep it vibrant and fresh.
- Bonus: It tastes even better the next day.
How to Save and Store
Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4–5 days — the flavors actually deepen overnight, making leftovers even better. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens.
You can also freeze it for up to 2 months; just thaw overnight in the fridge and reheat slowly for best texture.
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If you make the Marry Me Chickpea Soup, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
30 Minute Marry Me Chickpea Soup
Ingredients
- 2 tbsp olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes
- ¼ cup finely chopped sun-dried tomatoes (can use oil-packed or dry)
- 2 cans chickpeas (drained + rinsed)
- 3 cups vegetable broth
- 2 cups fresh spinach (roughly chopped)
- ½ can full-fat coconut milk (about ¾ cup)
- ½ lemon (juiced (about 2 tbsp))
- 1/2 tsp Salt
- 1/2 tsp black pepper
- Fresh basil for serving
Instructions
- Heat oil in a pot over medium heat. Add onion and cook 4–5 minutes until soft.
- Add garlic, Italian seasoning, and red pepper flakes. Cook 1 minute until fragrant.
- Stir in sun-dried tomatoes, chickpeas, and broth. Simmer 10–12 minutes to marry the flavors.
- Pour in the coconut milk and lemon juice, then stir in the spinach. Simmer another 3–5 minutes until creamy and the spinach wilts.
- Season to taste, then finish with basil and serve
Notes
- For extra protein, stir in white beans or serve with a side of high-protein sourdough or grilled cheese.
- If you prefer less spice, reduce or omit the red pepper flakes.
- Soup will naturally thicken as it sits — add a splash of broth when reheating if needed.
- Fresh basil at the end really elevates the flavor, don’t skip it if you have it.
