Garlic Chickpea Soup

Garlic Chickpea Soup is a simple, delicious, and nutritious dish that warms you up on a chilly day. Packed with protein and fiber, it's a healthy choice for lunch or dinner.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Mediterranean, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

Main ingredients

1 can chickpeas, drained and rinsed You can use dried chickpeas, soaked and cooked until tender.
4 cloves garlic, minced For extra depth of flavor, try roasting the garlic before adding it to the pot.
1 medium onion, chopped Cook until translucent.
4 cups vegetable broth Ensure it is gluten-free if needed.
1 teaspoon cumin
to taste Salt and pepper Adjust to your preference.
2 tablespoons olive oil Used for sautéing the onion and garlic.
for garnish Fresh parsley Adds color and flavor.

Method

Preparation

In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until it is translucent.
Add the minced garlic and cumin, sautéing for another minute to release the flavors.
Stir in the chickpeas and vegetable broth, bringing the mixture to a boil.
Lower the heat and let it simmer for about 15 minutes. Add salt and pepper to taste.
Use an immersion blender to puree the soup to your desired consistency, or leave it chunky if you prefer.

Serving

Serve hot, garnished with fresh parsley.

Notes

Pairs well with crusty bread or a side salad. Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze in portions for longer storage. This soup can be made in advance and tastes even better the next day.