why make this recipe
Garlic Chickpea Soup is warm, simple, and full of flavor. It uses pantry items and cooks fast. You can make it any day when you want a healthy bowl.
introduction
This soup is easy for beginners. It uses canned chickpeas and a few fresh ingredients. If you like simple soups, try similar warm recipes like easy potato soup recipes for more ideas.
how to make Garlic Chickpea Soup
Cook the soup on the stove in one pot. Saute the onion, add garlic and cumin, then add chickpeas and broth. Simmer and blend part of the soup for a smooth but slightly chunky texture. The steps are quick and clear, similar in simplicity to caramelised soy chicken garlic ginger broth rice which also keeps cooking simple and direct.
Ingredients :
2 cans chickpeas, drained and rinsed, 4 cloves garlic, minced, 1 onion, chopped, 4 cups vegetable broth, 1 teaspoon cumin, 1 tablespoon olive oil, Salt and pepper to taste, Fresh parsley for garnish
Directions :
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cumin, cooking for another minute until fragrant.
- Add the chickpeas and vegetable broth, bringing the mixture to a boil.
- Reduce heat and let it simmer for 10-15 minutes.
- Use an immersion blender to partially puree the soup for a smooth texture while leaving some chunks.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
how to serve Garlic Chickpea Soup
Serve hot in bowls. Add fresh parsley on top. Offer crusty bread or a simple side like cheesy garlic butter chicken bowties to make it a fuller meal.
how to store Garlic Chickpea Soup
Let the soup cool to room temperature. Store in an airtight container in the fridge for 3–4 days. Freeze for up to 2 months in a freezer-safe container. Thaw in the fridge overnight and reheat on the stove.
tips to make Garlic Chickpea Soup
- Use low-sodium broth if you watch salt.
- Taste and add salt at the end.
- Blend only part of the soup for a nice texture.
- If you like spice, add a pinch of red pepper flakes.
variation (if any)
- Add a squeeze of lemon for brightness.
- Stir in a handful of spinach at the end for color and vitamins.
- For a creamier soup, add a splash of coconut milk after blending.
FAQs
Q: Can I use dried chickpeas?
A: Yes. Soak and cook them first, then follow the recipe.
Q: Can I roast the garlic first?
A: Yes. Roasted garlic gives a sweeter, deeper flavor.
Q: Is this soup vegan?
A: Yes, with the ingredients listed it is vegan.
Q: Can I make this in a slow cooker?
A: Yes. Saute the onion and garlic, then add everything to the slow cooker and cook on low for 4–6 hours.
Q: Do I need an immersion blender?
A: No. You can use a regular blender and puree part of the soup in batches.
Conclusion
If you want another take on garlic and chickpea soup, check this comforting option at Vegan Garlic Chickpea Soup – The clever meal for more ideas. For a creamier roasted garlic version, see this recipe at Creamy Roasted Garlic Chickpea Soup – The Full Helping.
Garlic Chickpea Soup
Ingredients
Method
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cumin, cooking for another minute until fragrant.
- Add the chickpeas and vegetable broth, bringing the mixture to a boil.
- Reduce heat and let it simmer for 10-15 minutes.
- Use an immersion blender to partially puree the soup for a smooth texture while leaving some chunks.
- Season with salt and pepper to taste.
- Serve hot in bowls, garnished with fresh parsley.
