Green Olive Chickpea Soup Recipe

If you’re searching for a cozy, flavor-packed meal that’s loaded with Mediterranean charm and comes together in just 30 minutes, let me introduce you to Green Olive Chickpea Soup. This vibrant vegan soup is a celebration of briny olives, creamy chickpeas, and silky coconut-tomato broth—all swirled together with orzo, sun-dried tomatoes, and a tumble of fresh herbs. It’s a recipe I make whenever I crave something hearty but still bright, and I can’t wait for you to enjoy how these simple ingredients come alive together.

Ingredients You’ll Need

Every ingredient in this soup has a little magic of its own—whether it’s bringing bold pop, warming spice, or luscious texture. Here’s what you’ll need for Green Olive Chickpea Soup, and why each element deserves its spot in your pot.

• Olive oil: Adds a silky richness and helps gently sauté the aromatics for maximum flavor.
• Onion: Forms the essential aromatic base, lending sweetness and depth as it cooks down.
• Garlic: Delivers that irresistible savory punch and aroma that marks a great Mediterranean soup.
• Smoked paprika: Gives a lovely smokiness that weaves through every spoonful and brightens the broth.
• Turmeric: Brings gentle earthiness and that golden color that makes the soup sunshine-bright.
• Chili flakes (optional): A pinch of heat, perfect if you like a little warmth peeking through.
• Tomato paste: Deepens the color and adds a sweet-tart backbone, making the broth velvety.
• Sun-dried tomatoes: Intensifies the soup’s Mediterranean flavors and adds chewy, tangy bites throughout.
• Vegetable broth: The flavorful liquid canvas that lets the other ingredients shine as they simmer.
• Orzo pasta: This tiny pasta shape adds heartiness and makes each serving extra comforting.
• Chickpeas: Closet staple and plant-based protein hero, creating creamy bites in every spoonful.
• Green olives: The real star—salty, briny, and utterly unique, they transform the flavor landscape.
• Coconut milk: Lends a vegan creamy finish that beautifully balances acidity and spice in the soup.
• Baby spinach: Infuses the pot with leafy greens and keeps things feeling vibrant and nutritious.
• Salt and pepper: For dialing in the final seasoning and bringing all the flavors to life.
• Fresh oregano or parsley (for garnish): A zesty, green flourish that wakes up every bowl right before serving.

How to Make Green Olive Chickpea Soup

Step 1: Sauté Aromatics

Drizzle the olive oil into a large pot and set it over medium heat. When it’s warmed up, toss in your chopped onion. Let it sauté for 3 to 4 minutes, stirring occasionally, until the onion becomes soft, translucent, and sweet-smelling. This slow start sets up the whole soup for aromatic glory!

Step 2: Build Your Flavor Base

Add the minced garlic, smoked paprika, turmeric, chili flakes (if using), and tomato paste to the pot. This is where things start to smell amazing—stir for about a minute, ensuring the spices bloom and swirl into the oil, coloring everything a lovely shade of gold and red.

Step 3: Add Tomatoes and Broth

Now, scatter in those tangy sun-dried tomatoes and pour in the vegetable broth. Give it a gentle stir and bring the soup up to a pleasant boil. The broth will soon take on the color and flavors of all those spices and tomatoes—trust the process!

Step 4: Cook the Orzo

Time for orzo! Add it straight into the bubbling broth and let it cook for 6 to 8 minutes. Stir frequently, as orzo loves to stick to the bottom. You’re aiming for almost-tender pasta, since it’ll get a bit more cooking later.

Step 5: Add Chickpeas and Green Olives

Now, the real heart of the Green Olive Chickpea Soup. Tip in the chickpeas and those gloriously salty green olives. Let them simmer for another 3 to 4 minutes, infusing the soup with layers of briny, creamy goodness.

Step 6: Finish with Coconut Milk & Spinach

Stir in the coconut milk and the fresh baby spinach. The coconut milk makes the broth extra velvety while the spinach wilts right into the hot soup in just 2 to 3 minutes. The soup will thicken slightly, and all those colors will look absolutely stunning—the definition of eat-with-your-eyes!

Step 7: Season and Serve

Turn off the heat, taste, and adjust with salt and pepper as needed. Ladle your Green Olive Chickpea Soup into bowls, top with fresh oregano or parsley, and get ready for that first irresistible bite.

How to Serve Green Olive Chickpea Soup

Garnishes

A fresh sprinkle of herbs is essential! I love a handful of chopped oregano or parsley for earthy fragrance and a bright pop of color. You can also add a swirl of extra coconut milk, a drizzle of olive oil, or even a few extra sliced green olives right on top for dramatic flair.

Side Dishes

This Green Olive Chickpea Soup shines as the main event, but I always like to offer a hunk of rustic bread or warm pita for dunking. A crunchy side salad with lemony dressing or some roasted vegetables makes it a well-rounded meal—ideal for lingering at the table.

Creative Ways to Present

Don’t be afraid to play with presentation. Try ladling the soup into wide shallow bowls for maximum garnish space or serve in small mugs for a cozy lunch. You could even serve this soup as a starter at a Mediterranean-inspired dinner party—just finish each bowl with a microgreen sprinkle for an upscale touch.

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Green Olive Chickpea Soup to an airtight container and tuck it into the fridge. It keeps beautifully for up to three days, and the flavors get even deeper as it sits. Just know that the orzo will soak up extra liquid, so the soup may become thicker with time.

Freezing

If you’d like to freeze your soup, do so before adding the spinach and coconut milk; these are best added fresh when reheating. Pour the cooled soup into freezer-safe containers (leave room for expansion!) and freeze for up to 2 months. Thaw overnight in the fridge, then finish with spinach and coconut milk as you reheat.

Reheating

To reheat, gently warm the soup in a saucepan over low to medium heat, stirring often. Add a splash of broth or water if it’s too thick. If reheating in the microwave, use a microwave-safe bowl and stir halfway through to ensure even warming. Add fresh herbs after reheating for the brightest flavor.

FAQs

Can I use a different type of pasta instead of orzo?

Absolutely! Feel free to swap orzo with small pasta shapes like ditalini, small shells, or even broken spaghetti. Just keep an eye on cooking times, as they may vary, and add extra broth if needed.

Is Green Olive Chickpea Soup gluten-free?

Yes, you can easily make it gluten-free by using gluten-free orzo or subbing in rice for the pasta. Double-check that your broth and other packaged ingredients are gluten-free, and you’ll have a delicious, safe version of the soup.

Can I use black olives instead of green?

You can, but green olives are what make this soup special! Their briny, bright profile stands out in the broth, while black olives are usually milder and sweeter. If black olives are your favorite, try a mix for balance.

What kind of coconut milk is best for this soup?

Full-fat canned coconut milk gives you the creamiest texture and richest flavor. If you want to lighten things up a bit, you can use light coconut milk, but it won’t be quite as luscious.

Can I make Green Olive Chickpea Soup ahead of time?

Absolutely—the soup is perfect for meal prep. You can make the soup a day in advance and reheat gently when ready to serve. Add a splash of extra broth when reheating, as the orzo will soak up some liquid.

Final Thoughts

There’s something genuinely delightful about pulling together pantry favorites and ending up with a bowl full of sunshine like Green Olive Chickpea Soup. I hope this recipe brings warmth and Mediterranean flavor to your kitchen—don’t be surprised if it becomes your go-to comfort meal too!

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