There’s something comforting about a warm bowl of soup on a chilly day. A few years ago, I discovered the magic of garlic in soup. As I prepared this Garlic Chickpea Soup, the scent of sautéing garlic filled my kitchen and wrapped around me like a cozy blanket. This recipe is not just about taste; it’s about creating a sense of home and warmth. It’s nourishing and simple, making it a go-to for busy weeknights or lazy weekends. You’ll find that this soup not only warms you up but also brings a smile to your face. It’s special in its simplicity and the way it allows you to enjoy wholesome ingredients.
why make this recipe
Making Garlic Chickpea Soup is an easy way to enjoy a hearty, nutritious meal without a lot of fuss. It’s packed with protein from chickpeas and full of flavor from garlic and spices. Plus, it’s vegetarian and can easily be made vegan by using vegetable broth. This recipe is great for meal prep or a quick dinner, and the best part is that it’s ready in under an hour. Whether you need something comforting on a cold day or a light meal that feels satisfying, this soup fits the bill perfectly.
how to make Garlic Chickpea Soup
Ingredients
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 1 medium 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
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cumin, cooking for another minute until fragrant.
- Add the chickpeas and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes.
- Season with salt and pepper to taste.
- Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- Serve hot, garnished with fresh parsley.
how to serve Garlic Chickpea Soup
Garlic Chickpea Soup is best served warm. You can pair it with crusty bread or a side salad to make a complete meal. It’s also delightful topped with a little extra parsley or a drizzle of olive oil.
how to store Garlic Chickpea Soup
To store Garlic Chickpea Soup, let it cool completely. Transfer it to airtight containers and store in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. Just reheat it on the stove or in the microwave before serving.
tips to make Garlic Chickpea Soup
- If you like a bit of heat, consider adding a pinch of red pepper flakes while sautéing the vegetables.
- For a creamier texture, add a splash of coconut milk or cream when blending the soup.
- Feel free to throw in any extra veggies you have in your fridge like spinach or kale for added nutrition.
variation
You can easily modify this soup by adding different herbs like thyme or rosemary. For a heartier meal, you might also add some quinoa or rice to the soup.
FAQs
Can I use fresh chickpeas instead of canned?
Yes, but you’ll need to soak and cook them beforehand to get the right texture.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as all the ingredients are gluten-free.
Can I make this soup in advance?
Absolutely! Garlic Chickpea Soup stores well, making it perfect for meal prepping or enjoying leftovers.
Garlic Chickpea Soup
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth Can be replaced with chicken broth for non-vegan option.
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Method
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cumin, cooking for another minute until fragrant.
- Add the chickpeas and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes.
- Season with salt and pepper to taste.
- Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- Serve hot, garnished with fresh parsley.