Garlic Chickpea Soup

why make this recipe

This soup is quick, warm, and full of flavor. It uses simple pantry items and cooks in about 30 minutes. It is good for a light meal, a cold day, or when you want something healthy and cheap.

introduction

Garlic Chickpea Soup is a warm and garlicky soup with a creamy feel from chickpeas. It is easy to make and tastes good with fresh parsley on top. You can find more simple ideas in the soup recipes section if you want more soup choices.

how to make Garlic Chickpea Soup

Ingredients :

• 1 can chickpeas, drained and rinsed
• 4 cups vegetable broth
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Directions :

1. In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery, and sauté until the vegetables are tender.
2. Stir in the minced garlic and cumin, cooking for an additional minute until fragrant.
3. Add the drained chickpeas and vegetable broth; bring to a boil.
4. Reduce heat and let it simmer for about 20 minutes.
5. Use an immersion blender to partially puree the soup for a creamy texture, or serve it as is.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving. Enjoy your warm soup!

This is a lighter soup but still comforting; for a richer comfort option try the cheeseburger macaroni soup recipe.

how to serve Garlic Chickpea Soup

Serve hot in bowls. Add chopped parsley on top and a drizzle of olive oil if you like. Serve with bread or a sandwich for a full meal. For sandwich ideas that go well with soup see these best sandwich pairings.

how to store Garlic Chickpea Soup

Let the soup cool to room temperature. Put it in airtight containers. Keep in the fridge for up to 4 days. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove before serving.

tips to make Garlic Chickpea Soup

• Use low-sodium broth if you want to control salt.
• Sauté the vegetables well to bring out more flavor.
• Blend only part of the soup for a mix of creaminess and texture.
• Add a squeeze of lemon juice at the end to brighten the flavor.
• If you like hearty vegetable soups, try a related option like chicken and cabbage soup for a different take.

variation (if any)

• Add spinach or kale at the end for green color and vitamins.
• Stir in a spoon of tomato paste or chopped tomatoes for a tomato note.
• Use smoked paprika or chili flakes for a smoky or spicy touch.
• Blend fully for a smooth chickpea puree soup.

FAQs

Q: Can I use dried chickpeas?
A: Yes. Soak and cook them first, then follow the recipe steps.

Q: Can I make this without an immersion blender?
A: Yes. Mash some chickpeas with a spoon or potato masher, or blend a portion in a regular blender.

Q: Is this soup vegan?
A: Yes. It uses vegetable broth and no animal products.

Q: Can I add protein like chicken?
A: Yes. Add cooked shredded chicken near the end to warm through.

Chef Carol

Garlic Chickpea Soup

A warm and garlicky soup with a creamy texture from chickpeas, perfect for a light meal or chilly day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Mediterranean, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 can chickpeas, drained and rinsed
• 4 cups vegetable broth Use low-sodium broth if desired.
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• to taste Salt and pepper
• for garnish Fresh parsley Chopped, for serving.

Method

 

Preparation

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion, carrots, and celery, and sauté until the vegetables are tender.
3. Stir in the minced garlic and cumin, cooking for an additional minute until fragrant.

Cooking

1. Add the drained chickpeas and vegetable broth; bring to a boil.
2. Reduce heat and let it simmer for about 20 minutes.
3. Use an immersion blender to partially puree the soup for a creamy texture, or serve it as is.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley before serving.

Notes

Serve hot in bowls. Add chopped parsley on top and a drizzle of olive oil if desired. This soup can be stored in airtight containers in the fridge for up to 4 days or frozen for up to 3 months.