Garlic Chickpea Soup

why make this recipe

This Garlic Chickpea Soup is warm, simple, and full of flavor. It uses common pantry items and cooks fast. You can make it on busy nights or when you want a light meal. The soup is filling and nice for one pot cooking.

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introduction

This soup mixes chickpeas, garlic, and spices into a smooth or chunky bowl. It needs little prep and tastes bright with parsley. If you like simple soups, you might also enjoy this autumn wild rice soup for another easy meal idea.

how to make Garlic Chickpea Soup

You cook the onion and garlic, add spices, then pour in chickpeas and broth. Simmer 10–15 minutes. Blend part or all for a creamy texture, or leave it chunky. Taste and add salt and pepper. Finish with parsley.

Ingredients :

• 2 cans chickpeas, drained and rinsed
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Directions :

1. In a pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the cumin and smoked paprika, cooking for another minute.
4. Add the chickpeas and vegetable broth, bringing the mixture to a boil.
5. Lower the heat and let it simmer for about 10-15 minutes.
6. Use an immersion blender to blend the soup to your desired consistency, or leave it chunky.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley.

how to serve Garlic Chickpea Soup

Serve hot in bowls with a drizzle of olive oil and parsley on top. Add lemon wedges for brightness or crusty bread for dipping. For another hearty side, try serving with a rich gnocchi soup on the side for guests.

how to store Garlic Chickpea Soup

Cool the soup to room temperature. Put it in airtight containers. Keep in the fridge for 3–4 days. Freeze for up to 3 months. Thaw in the fridge and reheat gently on the stove.

tips to make Garlic Chickpea Soup

• Use canned chickpeas for speed.
• Sauté onion well for more flavor.
• Toast cumin and paprika for 30 seconds to bring out aroma.
• Blend less for more texture, or fully for creaminess.
• Taste before serving and adjust salt and pepper.

variation (if any)

• Add a splash of lemon juice for brightness.
• Stir in a spoon of tahini for a nutty taste.
• Add chopped spinach or kale at the end for greens.
• Use roasted garlic for a milder, sweeter flavor.

FAQs

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

Q: Is this soup vegan?
A: Yes, with vegetable broth and olive oil it is vegan.

Q: Can I make this in a blender?
A: Yes. Let it cool a bit and blend in batches, then reheat on the stove.

Q: How can I make it spicier?
A: Add a pinch of chili flakes or cayenne when you add spices.

Q: Can I skip the cumin or smoked paprika?
A: You can, but they add a warm, smoky flavor. Try a pinch of curry or turmeric if you prefer.

Conclusion

For more garlic and chickpea ideas, see this Vegan Garlic Chickpea Soup – The clever meal and this Creamy Roasted Garlic Chickpea Soup | The Full Helping.

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