This Mediterranean-inspired chicken and chickpea soup is a hearty but balanced option that works perfectly in a soup maker. It’s filling enough for lunch or dinner without feeling heavy, with gentle warmth from smoked paprika and cumin and a few fresh basil leaves stirred through at the end to lift the flavour.
What You Need
Below is a quick overview of what you’ll need. Scroll down to the recipe card for the full ingredient list and exact measurements.
Onion – one medium onion, roughly chopped
Bell pepper – a small red, yellow or orange pepper, chopped
Garlic – two cloves for gentle background flavour
Smoked paprika – adds warmth without heat
Ground cumin – just a small amount for depth
Chickpeas – one tin, drained and rinsed
Chicken thighs – boneless and skinless; they stay juicy in the soup maker
Olive oil – for sautéing the vegetables
Chicken stock – alternatively you can use vegetable stock
Chopped tomatoes – one tin
Tomato purée – adds richness and body
Courgette – diced; adds softness without overpowering
Spinach – a small amount, stirred in at the end
Fresh basil – just a few leaves to lift the soup at the finish
How to Make It
I chopped the chicken up into small chunks using a sharp knife or some kitchen scissors. For the vegetables I washed and chopped the pepper and courgette and then just quartered the onion.
As I used the saute function for this soup (completely optional), I added the olive oil first and then added the quartered onion and garlic cloves to the soup maker.
Next I added the chickpeas, courgette, red pepper, chopped tomatoes, raw chicken (if you are using a soup maker other than a Ninja Soup Maker you will need to precook the chicken), tomato puree, smoked paprika and cumin.
I added the chicken stock powder directly to the soup maker and then poured hot water in up to MAX line on the soup maker jug. If you prefer to make the stock up seperately it worked out at around 750ml. Give it a gentle stir if needed.
Put the lid on and select the Chunky Soup programme. Once the cycle has finished, carefully remove the lid and add the fresh basil and baby spinach leaves. I roughly tore mine by hand before putting them in.
Put the lid back on and use the pulse button a few times to chop everything up a little bit. If the consistency is too thick now you can pour a little hot water/stock in.
Variations & Tips
- Using chicken thighs keeps the soup juicy, but chicken breast can be used if you prefer.
- This soup is filling on its own, but also great served with crusty bread or flatbreads.
- You can swap the spinach for a small amount of kale, green beans, or even a handful of frozen peas, depending on what you have to hand.
- If you don’t have a courgette, a small carrot, some finely sliced celery or a small handful of chopped green beans all work well instead.
Storage & Reheating
- Let the soup cool completely before transferring it to containers.
- Store in the fridge in an airtight container for up to 3 days.
Freeze in individual portions for easy lunches and dinners. - Reheat gently on the hob or in the microwave, stirring occasionally, and make sure it’s piping hot all the way through before serving.
More Soup Maker Recipes
If you’re looking for more Soup Maker recipes, you might also like:
- Curried Chicken and Lentil Soup
- Chicken and Potato Soup
- Moroccan Chickpea Soup
- Smoky Tomato, Chickpea, Pepper and Red Lentil Soup
- Sweet Potato and Chickpea Soup
Chicken and Chickpea Soup in a Soup Maker
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Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic
- 1 red pepper chopped
- 400 g tin chickpeas drained and rinsed
- 400 g tin chopped tomatoes
- 1 tbsp tomato purée
- 100 g courgette chopped
- 300 g boneless, skinless, chicken thighs* chopped
- 1 tsp smoked paprika
- ½ tsp ground cumin
- 750 ml chicken stock
- 30 g baby spinach
- 6 basil leaves
Instructions
- Add the olive oil to the soup maker jug and select the Sauté function. Add the onion and garlic and cook for a few minutes until slightly softened. This step is optional, if your soup maker doesn't have a sauté function you can skip it.
- Add the chickpeas, courgette, red pepper, chopped tomatoes, raw chicken thighs, tomato purée, smoked paprika and cumin. If you are using a different soup maker to the Ninja Soup Maker you will need to precook the chicken first.
- Add the chicken stock powder, then pour in hot water up to the MAX line on the jug (this is around 750ml if making stock separately). Give everything a gentle stir if needed.
- Put the lid on and select the Chunky Soup programme.
- Once the cycle has finished, carefully remove the lid and stir in the spinach and basil leaves, roughly torn by hand.
- Replace the lid and use the Pulse function a few times to lightly break everything up. If the soup is too thick, add a little extra hot water or stock until you reach your preferred consistency.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.