This is one of those soups that feels like a warm hug.
It’s cozy, earthy, a little zesty from the za’atar, and super satisfying thanks to the chickpeas.
It’s easy to make, full of flavor, and perfect for a chilly day.
Everything comes together in one pot, and the za’atar gives it a Middle Eastern twist that makes it feel just a little extra special.
Why I Love This Recipe
This soup came from a cold afternoon when I wanted something fast but full of flavor. I had canned chickpeas, crushed tomatoes, and some za’atar in the pantry—and magic happened in under 30 minutes.
- It’s made from pantry staples
- Za’atar gives it that tangy, herby kick
- One pot = minimal cleanup
- Hearty and filling without being heavy
- Vegan and naturally gluten-free
Servings and Time
Servings: 4
Total Time: 30 minutes
What You’ll Need
- 2 tablespoons olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 (15 oz) can crushed tomatoes
- 1 (15 oz) can chickpeas, drained and rinsed
- 3 cups vegetable broth
- 1 tablespoon za’atar
- Juice of ½ lemon
- Fresh chopped parsley for garnish (optional)
- Extra za’atar and olive oil for drizzling (optional)
Pro Tips
- Use high-quality za’atar—it really makes a difference in flavor
- If you want it smoother, blend half the soup
- Add a pinch of chili flakes if you like heat
- Leftovers taste even better the next day
- Don’t skip the lemon juice at the end—it brightens everything
Tools Required
- Medium saucepan or soup pot
- Wooden spoon
- Knife and cutting board
- Can opener
- Measuring spoons and cups
- Ladle
- Serving bowls
Substitutions and Variations
- Swap chickpeas for white beans
- Use fire-roasted crushed tomatoes for extra depth
- Add diced carrots or celery at the start for more veg
- Use chicken broth if not keeping it vegan
- Add cooked orzo or rice to make it more filling
Make Ahead Tips
You can chop the onions and garlic the night before and store them in the fridge. The soup also stores beautifully—make it a day ahead and reheat for even better flavor.
How to Make Za’atar Chickpea Tomato Soup
Step 1: Sauté the Aromatics
Step 2: Add Spices
Step 3: Add Tomatoes and Chickpeas
Step 4: Add Broth and Simmer
Step 5: Stir in Za’atar and Lemon Juice
Step 6: Serve and Garnish
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave. It also freezes well for up to 3 months.
Macros (per serving, 1 of 4)
- Calories: 210
- Protein: 7g
- Carbs: 27g
- Fat: 8g
- Fiber: 6g
Why This Recipe Works (Quick Science)
Za’atar adds brightness and depth with its mix of thyme, sumac, and sesame. Chickpeas bring plant-based protein and creaminess when simmered. The acidity from tomatoes and lemon balances the earthy spices, making the soup vibrant and rich without any cream.
Common Mistakes
- Using raw garlic late: Garlic should be added early to mellow its sharpness
- Skipping the simmer: Simmering blends the flavors—don’t rush it
- Not draining chickpeas: That liquid can be starchy or salty
- Too much za’atar upfront: It can turn bitter—add it at the end
What to Serve With
- Warm pita or crusty bread
- Hummus or baba ganoush on the side
- A crisp cucumber salad
- Grilled cheese (yes, even with this soup—it works!)
FAQ
Can I use dried chickpeas?
Yes, just soak and cook them first—use 1 ½ cups cooked.
Can I make this in a crockpot?
You can, but it’s so fast on the stove, it’s not really needed.
Is za’atar spicy?
Nope, it’s tangy and herby, not hot.
Can I blend this soup?
Totally! Blend half or all for a smoother texture.
Final Thoughts
This soup is pure comfort in a bowl. It’s flavorful, easy, and makes your kitchen smell amazing. Try it, enjoy it, and let me know how it turned out in the comments!