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Garlic Chickpea Soup

Warm, simple, and flavorful, this Garlic Chickpea Soup is a quick and healthy option that uses canned chickpeas and fresh ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mediterranean, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans chickpeas, drained and rinsed
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 4 cups vegetable broth Use low-sodium broth if you're watching salt.
  • 1 teaspoon cumin
  • 1 tablespoon olive oil
  • Salt and pepper to taste Taste and add salt at the end.
  • Fresh parsley for garnish Add fresh parsley on top for serving.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Stir in the minced garlic and cumin, cooking for another minute until fragrant.
Cooking
  1. Add the chickpeas and vegetable broth, bringing the mixture to a boil.
  2. Reduce heat and let it simmer for 10-15 minutes.
  3. Use an immersion blender to partially puree the soup for a smooth texture while leaving some chunks.
  4. Season with salt and pepper to taste.
Serving
  1. Serve hot in bowls, garnished with fresh parsley.

Notes

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.