Easy Garlic Chickpea Soup Recipe

Introduction

This easy garlic chickpea soup is a comforting and flavorful dish perfect for any season. With a creamy base made from blended chickpeas and a fragrant blend of herbs and spices, it’s both hearty and simple to prepare. Enjoy it as a nourishing lunch or light dinner.

Ingredients

• 1 tablespoon olive oil, with extra for drizzling
• 3 large garlic cloves, minced or crushed
• 1 teaspoon paprika
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon chili flakes
• 2 cans chickpeas (15 oz each)
• 1 large potato, cut into small pieces (6 oz/180 grams)
• 2 cups vegetable broth (480 ml, low-sodium)
• Salt and black pepper, to taste

Instructions

1. Step 1: Start by pouring one can of chickpeas, including its liquid, into a blender. Blend until you achieve a smooth purée. Set this aside as it will form the creamy base of your soup.
2. Step 2: In a medium-sized pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until it becomes fragrant and begins to release its aroma.
3. Step 3: To the pot with sautéed garlic, add the puréed chickpeas, the second can of drained chickpeas, cubed potato, paprika, rosemary, thyme, chili flakes, and freshly cracked black pepper. Stir everything together to combine. Pour in the vegetable broth and stir again to incorporate all ingredients.
4. Step 4: Place a lid on the pot and increase the heat to medium-high to bring the soup to a boil. Once boiling, reduce the heat to medium-low and let it simmer gently for about 25 minutes. Stir occasionally to prevent sticking and help flavors blend.
5. Step 5: After simmering, taste the soup and adjust seasoning as needed, adding salt in small amounts if desired. Serve hot, garnished with freshly ground pepper and a drizzle of olive oil if you like. Enjoy with crusty bread for dipping.

Tips & Variations

• For a spicier kick, increase the chili flakes or add a pinch of cayenne pepper.
• Swap the potato for sweet potato or carrots for a slightly different flavor and sweetness.
• For extra creaminess, stir in a splash of coconut milk or a dollop of plain yogurt before serving.
• If you prefer a chunkier texture, reserve more whole chickpeas and add them after blending.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook dried chickpeas beforehand. Use about 1 cup of dried chickpeas, soaked overnight and cooked until tender, to replace each can.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as you use gluten-free vegetable broth and avoid any additives containing gluten.

Easy Garlic Chickpea Soup Recipe

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★★★★★

4.7 from 86 reviews

• Author: Charlotte
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Easy Garlic Chickpea Soup is a creamy, flavorful, and comforting dish made from simple pantry staples. Featuring garlic, chickpeas, herbs, and a touch of spice, this soup combines sautéed aromatics with a smooth chickpea purée and tender potatoes simmered in vegetable broth, making a wholesome vegan and gluten-free meal perfect for any day of the year.

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Ingredients

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Soup Base

• 1 tablespoon olive oil, with extra for drizzling
• 3 large garlic cloves, minced or crushed
• 1 teaspoon paprika
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon chili flakes

Main Ingredients

• 2 cans chickpeas (15 oz each)
• 1 large potato, cut into small pieces (6 oz / 180 grams)
• 2 cups vegetable broth (480 ml, low-sodium)
• Salt and black pepper, to taste

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Instructions

1. Prepare the Chickpea Purée: Pour one can of chickpeas along with its liquid into a blender. Blend until smooth, creating a creamy base for the soup. Set aside.
2. Sauté the Garlic: Heat olive oil in a medium-sized pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and aromatic.
3. Combine Ingredients and Stir: Add the chickpea purée, drained second can of chickpeas, cubed potato, paprika, rosemary, thyme, chili flakes, and freshly cracked pepper to the pot. Stir well to combine. Pour in vegetable broth and stir again to fully incorporate all ingredients.
4. Boil and Simmer the Soup: Cover the pot with a lid. Increase heat to medium-high and bring the soup to a boil. Then reduce heat to medium-low and let it simmer gently for about 25 minutes, stirring occasionally to prevent sticking and to meld flavors.
5. Adjust Seasoning and Serve: Taste the soup and adjust seasoning as needed, adding approximately ¼ teaspoon salt if desired. Serve hot, garnished with freshly ground pepper and a drizzle of olive oil. Enjoy with crusty bread on the side for dipping.

Notes

• Use low-sodium vegetable broth to control salt levels.
• For a spicier kick, increase chili flakes or add a pinch of cayenne pepper.
• If you prefer a thinner soup, add more broth or water during simmering.
• Leftovers can be refrigerated for up to 3 days or frozen for up to a month.
• For added texture, reserve some whole chickpeas before blending and stir them in at the end.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: garlic chickpea soup, easy chickpea soup, vegan soup, Mediterranean soup, healthy chickpea recipe, garlic soup, vegetarian soup, warming winter soup