Chickpea Soup (Sopa de Garbanzos)

Ingredients you’ll need

🛢️ We use olive oil to sauté the vegetables that make the flavor base (the sofrito).

🥕 Produce – Onion, carrot, celery, and garlic make up the classic soup base and build layers of flavor as they cook. Potatoes are hearty and help thicken the broth.

🍖 Pork – Smoked ham hocks, pork shanks, or a meaty ham bone bring a deep, smoky flavor that makes this soup stand out. Use what you have or what’s available at your market.

🥫 Pantry – Canned chickpeas keep things easy while still delivering great flavor and texture. Just be sure to rinse them well before using. Tomato paste gives the broth a rich color and savory boost.

🧂 Seasoning – A simple mix of salt, dried oregano, cumin, and black pepper are typical spices used in Cuban cooking. Nothing fancy—just the right combo to add plenty of flavor to the pork and chickpeas.

🫗 Broth and Water – A mix of chicken broth and water creates a flavorful broth that’s not too salty, especially with the smoked meat and seasonings already in play.

📖See the recipe card for quantities and preparation.

Prep work tips and notes

• Get everything prepped before you start. Things move quickly in the beginning of this recipe, so it helps to have all your ingredients ready to go. Glass nesting bowls are great for organizing and streamlining the process.
• Dice the vegetables evenly. Keep the onions, carrots, and celery roughly the same size so they cook at the same rate. Dice the potatoes into bite-sized pieces.
• Keep cut potatoes in cold water. If you prep them ahead of time, place them in a bowl of cold water to prevent browning.
• Rinse to control salt. Give the pork shanks a quick rinse and pat them dry. Drain and rinse the chickpeas in a large strainer under cold water. Both steps help manage the salt level in the soup.

How to make chickpea soup (sopa de garbanzos)

1. Sauté the vegetables: Heat olive oil in a large pot over medium. Add onions, carrots, and celery. Cook for 3–4 minutes, stirring often.

2. Add flavor base: Add garlic, tomato paste, salt, oregano, cumin, and black pepper. Cook for 1 minute, stirring to combine.

3. Add pork and liquids: Add smoked pork shanks, chicken broth, and water. Stir and bring to a boil. Lower heat, cover, and simmer for 30 minutes.

4. Add chickpeas: Remove pork to cool. Add drained chickpeas to the pot. Raise heat to a simmer, then lower and cover again.

5. Return meat and add potatoes: Chop the pork and return it to the pot. Add diced potatoes. Cover and cook 30–35 minutes until potatoes are tender.

6. Serve: Taste and adjust salt if needed. Serve hot, garnished with chopped parsley if using.

Substitutions and variations

• Lower the salt if needed. Use low-sodium broth and canned chickpeas if you're watching your salt intake. You can also reduce the added salt in the recipe and adjust to taste at the end.
• Swap the oil. Olive oil adds great flavor, but avocado oil, canola oil, vegetable oil, or even lard can be used depending on what you have and your flavor preference.
• Add more spice. A pinch or two of paprika (sweet or smoked) adds warmth and color. Some cooks also like to stir in a packet of Sazón Goya for an all-in-one seasoning boost—just be mindful of added salt or MSG in the mix. If using Sazón, you may want to cut back slightly on other spices or salt.
• Change up the meat. If pork isn't an option, a smoked turkey leg or meaty turkey wing makes a good substitute. It still gives that rich, smoky base without pork.
• Use a different potato. We used russet, but Yukon gold or red potatoes work too. Just note that waxier varieties will hold their shape more and may not break down as easily to help thicken the soup.
• Skip the meat. For a vegetarian version, leave out the smoked pork and use vegetable broth. Add extra seasoning to make up for the missing smokiness—try a little smoked paprika or a few drops of liquid smoke if desired.

Storing and reheating instructions

Refrigerate: Store leftovers in an airtight container in the refrigerator for 3–4 days. Let the soup cool before storing.

Freeze: To freeze, cool the soup quickly and transfer it to a freezer-safe container. Leave 1–2 inches of space at the top to allow for expansion. Label with the contents and date. Freeze for up to 2 months.

Reheat: Thaw in the refrigerator overnight if frozen. Reheat the soup on the stovetop over medium heat or in the microwave until hot throughout, stirring occasionally.

Food Safety Note: Don’t leave food out for more than 2 hours—1 hour if the temperature is over 90°F. Leftovers should be reheated to at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.

Frequently asked questions