Description
This Easy Garlic Chickpea Soup is a hearty, nutritious, and comforting dish that’s quick to prepare. Packed with protein-rich chickpeas and aromatic garlic, it’s perfect for weeknight dinners, lunches, or a cozy meal. Naturally vegetarian and gluten-free, it can also be easily made vegan.
Ingredients
Scale
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 1 medium onion, chopped
- 2 cans chickpeas (15 oz each / 425 g), drained and rinsed
- 4 cups vegetable broth (960 ml)
- 1 medium carrot, diced
- 2 celery stalks, chopped
- 1 medium potato, peeled and cubed (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme or rosemary
- Salt and black pepper, to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for 1–2 minutes until fragrant.
- Add diced carrot, celery, and potato (if using). Sauté for another 3–4 minutes.
- Stir in cumin, smoked paprika, and thyme. Cook briefly to release flavors.
- Add chickpeas and pour in vegetable broth. Stir well and bring to a boil. Reduce heat, cover, and let simmer for 15–20 minutes until vegetables are tender.
- Use an immersion blender to partially purée the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, then return to the pot.
- Stir in lemon juice and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Notes
- Roast garlic before adding for a sweeter, caramelized flavor.
- For extra creaminess, blend in a splash of coconut milk.
- Keep some chickpeas whole to maintain texture.
- Always finish with fresh lemon juice—it brightens the flavors.
- Top with roasted chickpeas for crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl