I love the smoked paprika in this Red Lentil and Chickpea Soup and this crockpot soup also has onions and tomatoes. And this soup with red lentils and chickpeas is also vegan, for those who care about that!

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I’ve been loving smoked paprika lately, an infatuation that started when my friend Margarethe sent me a recipe using it. Then I got inspired about creating a crockpot soup with smoked paprika when I spotted a recipe for yellow split pea soup with smoked paprika in a cookbook.

This Red Lentil and Chickpea Soup was one of those recipes where it took me a few tries to get it just right, but I served this version to my brother Mark and his wife Lisa when they stopped by on Saturday, and they both gave it a thumbs up.

And no matter how much we long for spring, you know there’ll still be more cold wintery days before warm weather arrives, so make this soup in your crockpot next time it’s a cold day where you are.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Can you make this lentil and chickpea soup with brown lentils?

You can make the soup with brown lentils of course. But red lentils dissolve more quickly and add amazing color to the soup, so I recommending using red lentils if you can.

Can you make Red Lentil and Chickpea Soup with chicken stock?

If you don’t care about the soup being vegetarian or vegan you can definitely use chicken stock or canned chicken broth in this soup.

Love your slow cooker?

If you’re still a slow cooker fan you can use Slow Cooker to find all my slow cooker recipes. And you can also find lots of Slow Cooker / Instant Pot Recipes on my other site!

How to Make Red Lentil and Chickpea Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Saute a generous amount of chopped onion in olive oil, then add garlic, smoked paprika and other spices and cook 2-3 minutes more.
2. Add the onions and spices to the crockpot along with red lentils, chickpeas, and vegetable stock.
3. Let the soup cook for 2-3 hours on high, or until the lentils are very soft and starting to dissolve.
4. Add 2 cans petite diced tomatoes plus the juice and cook for 2 hours longer on high. The lentils and chickpeas should both be quite soft when the soup has cooked this long.
5. Remove about half of the soup and puree completely with an Immersion Blender (affiliate link), food processor, or blender. (This photo is a giant 8-cup glass measuring cup with about 4 cups of soup.)
6. Stir the pureed soup back into the CrockPot, season to taste with salt and fresh ground black pepper, let cook about 15 minutes more and serve hot.
7. If you’re not vegan, this is good with a dollop of sour cream.

More Slow Cooker Soup You Might Like:

Weekend Food Prep:

This recipe for Red Lentil and Chickpea Soup has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

South Beach Diet / Low-Carb Diet Suggestions:
Red Lentil and Chickpea Soup is made with low-glycemic ingredients, and would be approved for any phase of the original South Beach Diet. However dried beans and legumes are limited to 1/3 to 1/2 cup serving for phase one so unless you have a very small serving I would consider this phase two for the South Beach Diet. This is too high in carbs for low-carb diet plans.

Find More Recipes Like This One:
Use Slow Cooker to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for Red Lentil Chickpea Soup was posted in 2011. It was last updated with more information in 2023.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Chicken and Chickpea Soup has oregano, Greek Seasoning, and Feta for a delicious slow cooker soup with Greek flavors. This recipe has a lot of chicken and not many chickpeas so it’s quite low in net carbs, but see tips for making a version that’s even lower in carbs.

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Chicken and Chickpea Soup is a recipe I came up with years ago when I wanted something comforting and didn’t want to go to the store! The slow cooker soup starts with leftover cooked chicken, canned chickpeas, and canned tomatoes which simmer all day in the slow cooker with onions and Greek seasonings. Then you add another layer of Greek flavor to this tasty soup by sprinkling on some crumbled Feta at the table.

I have Greek Oregano growing in my windowsill, and I used the fresh leaves in this soup, but if you don’t have access to fresh oregano, you could most definitely make this with dried oregano. Do splurge on a bit of fresh parsley if you can though. If you don’t have a crockpot, you can easily simmer the Chicken and Chickpea Soup slowly on the stove for a few hours. Enjoy!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• diced, cooked chicken
• can of chickpeas (garbanzo beans)
• onion
• can of petite diced tomatoes with juice
• chopped fresh oregano, or use a smaller amount of Dried Oregano (affiliate link)
• Minced Garlic (affiliate link)
• Greek Seasoning (affiliate link)
• vegetable soup base 
• canned chicken broth (affiliate link) or stock
• chopped fresh parsley

What gives Chicken and Chickpea Soup the Greek flavors?

Chickpeas, tomatoes, garlic, oregano, and Greek Seasoning all add Greek flavors to this soup, and the sprinkle of Feta cheese added at the table finishes it off perfectly!

More About Using Oregano in Greek Cuisine:

Oregano is an important component of this soup, and it’s used frequently in Greek cuisine, often combined with garlic and lemon. (There are two types of oregano, Greek Oregano and Mexican Oregano. If you want to think of the flavor difference between the two types, think of Greek oregano as the predominant flavor in pizza sauce, while Mexican oregano is commonly used in chile powder.)

Can you make Chicken and Chickpea Soup without Greek Seasoning?

Greek Seasoning (affiliate link) contains salt, oregano, garlic, lemon peel, black pepper, and marjoram. I love this blend of spices and use it often, but if you don’t have Greek Seasoning, use a combination of whichever of those spices you have.

How low in carbs is this soup with chicken and chickpeas?

This soup with Greek flavors has 11 net carbs per serving and 22 grams of protein.

How can you make this recipe even lower in carbs?

There’s a lot of chicken in proportion to the amount of chickpeas in this soup, which reduces the carbs. Just use even more chicken/ and or fewer chickpeas if you want to make the recipe even lower in carbs.

How to make Chicken and Chickpea Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. You’ll need 4 cups of diced, cooked chicken.
2. Drain the can of chickpeas into a colander and rinse well (until no more foam appears.)
3. Dice up a small onion. I prefer small pieces in soup, but it’s a personal preference.
4. Add the chicken, rinsed chickpeas, chopped onion, and can of tomatoes to the slow cooker.
5. I used a 3.5 Quart Slow Cooker (affiliate link) for this recipe, but any size that’s close will work.
6. If you have fresh oregano, finely chop enough to make about 2 tablespoons chopped oregano.
7. If you’re substituting dried oregano, I’d only use about 2-3 teaspoons. (Oregano is a strong flavor, so use less if you’re not sure how much you like it.)
8. Add the oregano to the slow cooker, along with the chicken stock, vegetable soup base, minced garlic, and Greek seasoning.
9. Cook on low for 8-10 hours. (Food blogger boo-boo; I forgot to take a photo of the finished soup in the slow cooker.)
10. Just before you’re ready to eat the soup, chop up some fresh parsley and crumble the Feta.
11. Serve Chicken and Chickpea Soup hot, with parsley and Feta added at the table.

Make it a Low-Carb Meal:

If you wanted something low in carbs to serve with the Chicken and Chickpea Soup, it would be amazing with Olive Bread made with almond flour!

Want more Slow Cooker Soups?

You can use Slow Cooker Recipes to find other slow cooker soups on my website.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Chicken and Chickpea Soup is probably lower in carbs than you think, but you could make an even lower-carb variation of the soup by using fewer beans and/or more chicken. Everything about this soup is great for all phases of the original South Beach Diet and other low-glycemic eating plans.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for a soup with chicken and chickpeas was first posted in 2006! It was updated with better photos in 2013, and was last updated with more information in 2025.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This Chickpea Tomato Soup has spinach and basil, and this is a delicious meatless soup that’s also gluten-free. And if you don’t have fresh or frozen basil for this recipe, you can switch out the basil for basil pesto!

PIN the tasty Chickpea Tomato Soup to try it later!

Chickpea Tomato Soup is one of the soups I make during the holidays for my annual soup party. But when it came time to stir in the basil this year, I didn’t have any of the frozen basil that usually lasts me through the winter. What I did have in my freezer was plenty of basil pesto, so I just stirred some of that into the soup instead. And this with pesto was such a hit that I’m going to add that option to the recipe along with the new photo you see above.

Before I give you the recipe I’m going to confess that this is the first time I’ve soaked dried chickpeas and cooked them. Not that it’s shameful to use canned chickpeas, but the freshly cooked chickpeas were wonderful in this soup. Even better, the liquid the chickpeas were cooked in became the base of the soup, which made it extra flavorful.

And if you like the flavors in this Chickpea Tomato Soup soup but don’t want the carbs from chickpeas, check out the Tomato Spinach Soup I made years later that’s also a delicious vegetarian soup that switches chickpeas for cauliflower rice! If you like these flavors I hope you’ll try one of these tasty soups.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• dried chickpeas or canned chickpeas
• canned vegetable broth (affiliate link)
• onion
• garlic
• Olive Oil (affiliate link)
• tomatoes
• spinach
• basil (or basil pesto)
• salt and black pepper

Can you make Chickpea Tomato Soup with canned chickpeas?

I loved the flavor I got when I soaked dried chickpeas and used them in this soup, and that’s also much less expensive. But if that’s just not happening at your house you can use two 15 oz. cans of chickpeas. The cooking time will be shorter.

How low in carbs is the Chickpea Tomato Soup?

Even with chickpeas, this tasty soup has only 12 net carbs per serving, and 5 grams of protein.

How can you make this soup lower in carbs?

If you’d like a version of this soup with tomatoes, chickpeas, and spinach that’s lower in carbs, just use fewer chickpeas and double the amount of spinach.

What if you don’t have fresh basil?

I’d definitely use my frozen basil for this soup with tomatoes and chickpeas if I had some of that, but you can also use purchased basil pesto if that’s what you have.

Weekend Food Prep:

This Chickpea Tomato Soup recipe has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / /Low-Glycemic Diet / South Beach Diet Suggestions:
Chickpea Tomato Soup is a bit high in carbs for low-carb diet plans, but you can make it lower in carbs by using fewer chickpeas and more of the other ingredients, especially spinach. Soup like this is a perfect main dish for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This soup recipe with chickpeas and tomatoes was posted in 2008, and I’ve made it many times for my annual soup party. It was updated with better photos in 2012 and was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Amazingly creamy, saucy chickpea curry served over rice with a dollop of chili crisp and a side of cucumber salad. Ready in 20 minutes!

In This Post: Everything You Need For Chickpea Curry

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Chickpea Curry Video

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Ingredients For This Recipe

Brown Sugar

The perfect little bit of sweetness. The brown sugar helps offset the spiciness and makes everything just deliciously rich.

Curry Paste

This recipe uses red curry paste. Any brand will work, but I usually opt for the Thai Kitchen brand that I can find pretty easily at my local grocery store.

Coconut Milk

Please, please use full-fat coconut milk in this recipe. The perfect thickness and sauciness!

Soy Sauce

We’ve got sweetness, we’ve got richness, we’ve got spiciness, and this is where the saltiness comes in!

Chickpeas

Just one can of chickpeas – my favorite easy plant-based protein.

Spinach

I love adding spinach to this for a little bit of veg. Other veggies you could use: green beans, broccoli, cauliflower, or carrots.

Cilantro

A sprinkling of cilantro finish everything off!

Rice

Heap this delicious mixture over a mound of fluffy rice, and that’s it!

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Lindsay’s Notes

How it happened is that I asked my sister Steph what she’s been making for dinner lately, and she said, “I make that salmon recipe but I just use a can of chickpeas instead to keep it easy.” And now, if you ask me what I’m making for dinner lately, I’m going to say the exact same thing because okay wow that is very delicious and it only takes ten minutes.

STEPH FOR PRESIDENT!

This chickpea curry is, well, it’s everything. It’s cozy, it’s pantry-friendly, and maybe even a little elegant? *hair toss* even though it’s super super easy? It’s comforting without being heavy, nutritious without being boring, and beautiful without being high maintenance. I’m no stranger to a delicious chickpea curry, but this one takes it to the next level.

I came into this realization too late to include it in the photos here, but serving this with a little side of pickled cucumber salad (sliced cucumbers, sliced red onion, white vinegar, olive oil, salt, and sugar) is *chef’s kiss* SOS perfection. (I also love this little cucumber salad with these beef skewers. SO GOOD.)

With or without the cucumber salad, I can definitely say that swooping the wooden spoon leisurely through that luscious sauce, piling the saucy goodness of chickpeas and spinach over steaming rice, and then drizzling the chili crisp (affiliate link) over the whole thing… it’s definitely a living-my-best-life type moment.

Print

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Description

Amazingly creamy, saucy chickpea curry served over rice with a dollop of chili crisp and a side of cucumber salad. Ready in 20 minutes!

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1. Cook rice according to package directions.
2. Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
3. Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
4. Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
5. Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass, but it’s really not necessary. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp (affiliate link) and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). Top with more cilantro, if you want! 

Notes

For the pickled cucumber salad, thinly slice 3 small cucumbers and a small chunk of red onion on a mandoline. Toss sliced cucumbers and red onion with 1 tablespoon white vinegar, 2 tablespoons avocado oil, and 1/2 teaspoon salt and 1/2 teaspoon sugar. Let them hang out for 20-30 minutes (more if you have time) and just serve with the curry! So good. My kids love these, too!

1 1/2 cups of rice will give you a bit more than you technically need – it’s 4 hearty portions or 6 regular portions. We always use this amount, though, because my girls often want to eat the rice plain, and I’d rather have a bit of extra rice instead of not enough rice!

If your sauce is too runny, this is likely because of the brand of coconut milk. Typically when I use Asian brands of coconut milk (Aroy D or Chaokoh) I do not have this issue, and the sauce consistently turns out thick and luscious and creamy, almost like a gravy. If you find yourself with a runny sauce, just whisk one tablespoon of cornstarch into one tablespoon of cold water and add it to the bubbling sauce in the pan. Within a minute or two of gentle heat, you’ll see it start to thicken up. Works like a charm.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Saute
• Cuisine: Asian-Inspired

Keywords: chickpea curry, curry recipe, vegetarian curry

Chickpea Curry: Frequently Asked Questions

What is the best kind of coconut milk to use?

The texture of the sauce will vary a bit depending on brand. I like Aroy-D or Chaokoh canned coconut milk (full fat). If you use a coconut milk that is more on the runny side and the sauce isn’t thick enough for you, you can add the cornstarch slurry as directed in the recipe notes.

Can you use light coconut milk?

Personally I prefer full-fat coconut milk for this (and most) recipes. If you do use light coconut milk, it will probably need a bit of thickener such as the cornstarch to get it creamy and saucy as pictured.

Can you use a different protein besides the chickpeas?

Yes, absolutely. I love this with just about everything – tofu, chicken, shrimp, salmon, etc. It is a magical sauce that makes everything taste amazing.

How could I add more vegetables to this?

I have added sliced bell peppers to the sauce, sautéing them first so they are nice and soft. This sauce also goes well with broccoli.

I also love serving this with a little pickled cucumber salad – instructions for that are in the recipe notes.

How do the leftovers keep?

This recipe makes for awesome leftovers. I especially like this for leftovers because the chickpeas do better in the fridge for longer than chicken or shrimp. This works great to make ahead and keep in the fridge for a week’s worth of lunches! Store it separately from the rice, or just side-by-side in individual containers.

If you can, you may want to hold off on adding the spinach until just before serving – it’s not necessary, but it would ensure that you don’t encounter any mushy or slimy spinach in your leftovers.

Can I make this vegan?

Yes! That said, all curry pastes are different in what ingredients they use (and some do have fish products in them, like fish sauce or shrimp paste), so just be sure to check your curry paste to make sure that it is vegan.

Can I make this gluten-free?

To make this gluten free, just skip the soy sauce and double-check that the curry paste is gluten-free! (Use fish sauce or coconut aminos in place of the soy sauce.)

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If You Like This, You Should Try:

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Moroccan Chickpea Stew is a recipe that came from a reader named Paula, and it’s a meatless dish with chickpeas, red lentils, and spices. I don’t know if Paula’s chickpea stew recipe is authentically Moroccan, but it’s definitely delicious!

PIN Moroccan Chickpea Stew to try it later.

Moroccan Chickpea Stew is a recipe I got by e-mail from a reader named Paula B.  And the minute I read the recipe, there was no doubt I was going to make it. Not only did it sound like a perfect combination of flavors, but two of my favorite meatless ingredients are chickpeas and lentils. And I’d just gotten a big bag of red lentils from Whole Foods, so it seemed like an omen when the recipe arrived.

Paula called this a Moroccan stew although I’m not sure if it’s an authentic Moroccan recipe. But it’s aromatic and spicy with a blend of interesting ingredients that come together perfectly.

Paula said she eats the Moroccan Chickpea Stew with a dollop of sour cream (again, probably not Moroccan, but highly recommend it!) I ate mine over brown rice, and this was one of the best meatless dinners I’d had for a long time.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Are red lentils a must for Moroccan Chickpea Stew?

If you’re thinking of using brown lentils for this, please try to find the red lentils. Not only are they beautiful, but they’re much softer than other lentils and dissolve more easily to make a perfectly thickened stew. If you do need to use brown lentils, they will need to cook a bit longer.

Is this Chickpea Stew an authentic Moroccan Recipe?

I’ve actually been to Morocco which was such a fascinating place, but I still can’t say for sure if Paula is correct in calling this a Moroccan recipe. When I googled it I did find similar recipes called Moroccan all over the web, but I’m not claiming it’s an authentically Moroccan dish.

Is Moroccan Chickpea Stew a healthy dish?

Lentils and chickpeas both have some carbs, but they also have fiber so this tasty stew with Moroccan flavors has about 23 net carb (and about 10 grams of protein) per serving without the brown rice.

How to Make Moroccan Chickpea Stew:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat the olive oil in a heavy pot, then gently saute the onions, garlic, ginger, and ground turmeric for about 7 minutes.
2. Then add chopped celery, garam masala, ground cardamom, cayenne pepper, and ground cumin and cook 3-4 minutes more, or until spices become very aromatic and celery is just starting to soften.
3. The beautiful red lentils that dissolve into the stock become the base of this stew. They turn more of a yellowish color when they’re cooked.
4. Add chicken, beef, or vegetable stock, 1 can diced tomatoes, 1 can chickpeas, and the red lentils, and let the stew start to simmer.
5. Once it starts to bubble, reduce heat to a gentle simmer, cover pan, and cook 45-60 minutes (or even a bit longer, depending on how fully dissolved you’d like the lentils to be.) I wanted to keep some texture, but cooked mine for about 60 minutes so the lentils were about half-dissolved.
6. Serve Moroccan Chickpea Stew over rice or brown rice if desired. I love this with a dollop of sour cream or plain yogurt as well.

Make it a Meatless Meal:

If you eat the Moroccan Chickpea Stew with brown rice, it could easily be a one-dish bowl meal. But if you want to add a side dish, this would taste good with Roasted Pepper Salad, Cucumber Radish Tomato Salad, or Broccoli Salad with Feta and Almonds.

More Tasty Chickpeas or Red Lentils:

Weekend Food Prep:

This recipe for Moroccan Chickpea Stew has been added to a category called Weekend Food Prep  where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you eat Moroccan Chickpea Stew plain (without rice) this dish would be approved for any phase of the original South Beach Diet. I ate mine over brown rice, which would make it phase 2 or 3 for South Beach.  This is probably too high in carbs for a stricter low-carb eating plan, although chickpeas and lentils both have quite a bit of fiber.

Find More Recipes Like This One:
Use Stews for more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
A reader named Paula sent me this recipe for a chickpea stew with Moroccan flavors, and it was posted on the blog in 2009! It was last updated with more information in 2025.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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