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- Garlic Chickpea Soup
- chickpea soup recipe
- easy vegetarian soup
- vegan garlic soup
- quick weeknight soup
- comforting chickpea soup
- cumin chickpea soup
I grew up on simple, flavorful soups that felt like a hug in a bowl—this Garlic Chickpea Soup is one of those. It’s a pantry-friendly, garlicky, and satisfying pot you can pull together any night you want something warm, wholesome, and quick. Perfect for weeknight dinners, light lunches, or anytime you need a cozy, budget-friendly meal.
What makes this recipe special
This recipe turns two cans of chickpeas and a few pantry staples into a silky, comforting soup in about 25 minutes. It’s vegan, protein-packed, and forgiving—blend smooth for a velvety bowl or leave it chunky for more texture. Ideal for busy evenings, meal prep, or when you want a simple dinner that still feels thoughtful.
“Creamy, garlicky, and so easy—my new go-to for chilly weeknights.” — Jamie
If you enjoy brothy, aromatic soups, you might also like the warm spices in this ginger-garlic chicken noodle soup, which leans on similar aromatics but with a meaty twist.
How this recipe comes together
Start by sautéing the aromatics to build flavor. Add cumin to toast briefly, then pour in chickpeas and vegetable broth and simmer to marry flavors. Finish by blending some or all of the soup for creaminess, adjust seasonings, and garnish. The total hands-on time is minimal, and most of the work is gentle simmering—great when you want low-effort, high-comfort food.
What you’ll need
- 2 cans of chickpeas, drained and rinsed
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped parsley for garnish
Substitution tips:
- No canned chickpeas? Use 2 cups cooked chickpeas (from dried) — add with the broth.
- Swap vegetable broth for low-sodium chicken broth if not keeping this vegan.
- Try smoked paprika or a pinch of red pepper flakes for a smoky or spicy lift.
Step-by-step instructions
- Heat 2 tablespoons olive oil in a pot over medium heat.
- Add 1 medium onion (chopped) and 4 cloves garlic (minced); sauté until the onion is translucent, about 5–7 minutes.
- Stir in 1 teaspoon cumin and cook for about 1 minute until fragrant.
- Add 2 cans of chickpeas (drained and rinsed) and 4 cups vegetable broth; bring to a boil.
- Reduce heat and simmer for 10–15 minutes to let the flavors meld.
- Season with salt and pepper to taste. Use an immersion blender to blend the soup to your desired consistency, or leave it chunky.
- Serve hot, garnished with chopped parsley.
Best ways to enjoy it
Pair the soup with a crisp green salad, crusty bread, or warm pita for dipping. Top bowls with a drizzle of good olive oil, a sprinkle of toasted pine nuts, or crumbled feta for extra richness. Serve it as a starter for a Mediterranean-inspired meal or enjoy it as the main alongside roasted vegetables for a complete, balanced dinner. If you like contrasting textures, a lemony gremolata or a spoonful of yogurt brightens the bowl nicely — and it complements dishes like this ginger-garlic chicken noodle soup when you want both vegetarian and meat options on the table.
Storage and reheating tips
- Refrigerator: Cool to room temperature, store in an airtight container for 3–4 days.
- Freezer: Freeze in portions (use freezer-safe containers) for up to 3 months. Thaw overnight in the fridge.
- Reheating: Gently reheat on the stove over low-medium heat, stirring occasionally. Add a splash of broth or water if it’s thicker after refrigeration. Avoid boiling aggressively once reheated to preserve texture.
Pro chef tips
- Toast the cumin briefly in the pan to unlock deeper flavor—don’t let it burn.
- For silkier texture, blend half the soup and stir the chunky half back in.
- Use low-sodium broth so you can control the salt level at the end.
- If you want a creamier mouthfeel without dairy, swirl in a couple tablespoons of tahini when reheating.
Creative twists
- Spicy: Add 1/4–1/2 teaspoon red pepper flakes or a diced jalapeño with the onions.
- Smoky: Stir in 1/2 teaspoon smoked paprika and finish with a splash of lemon.
- Herby: Swap parsley for cilantro or add chopped dill for a fresher finish.
- Heartier: Stir in cooked barley or small pasta for a stew-like texture.
- Protein boost: Add shredded rotisserie chicken or cooked sausage for non-vegetarian versions.
FAQ
Q: Can I make this with dried chickpeas?
A: Yes. Cook about 1 cup dried chickpeas (which yields ~2 cups cooked) until tender, then use in place of the canned ones. Add them with the broth and proceed as directed.
Q: How garlicky will this soup be?
A: It has a noticeable garlic presence from 4 cloves, but sautéing mellows sharpness. Reduce to 2–3 cloves if you prefer a subtler garlic flavor.
Q: Do I need an immersion blender?
A: No—use a regular blender in batches, being careful with hot liquids. You can also skip blending for a chunky soup.
Q: Is this soup kid-friendly?
A: Yes. Keep seasonings mild and blend smooth for a kid-approved, creamy texture. Offer toppings separately for adults who want more heat or tang.
Internal link suggestions (anchor text only):
- Ginger Garlic Chicken Noodle Soup
- Ginger Garlic Chicken Noodle Soup
Garlic Chickpea Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A quick and comforting Garlic Chickpea Soup that’s both vegan and protein-packed, perfect for weeknight dinners.
Ingredients
- 2 cans of chickpeas, drained and rinsed
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Heat 2 tablespoons olive oil in a pot over medium heat.
- Add 1 medium onion (chopped) and 4 cloves garlic (minced); sauté until the onion is translucent, about 5–7 minutes.
- Stir in 1 teaspoon cumin and cook for about 1 minute until fragrant.
- Add 2 cans of chickpeas (drained and rinsed) and 4 cups vegetable broth; bring to a boil.
- Reduce heat and simmer for 10–15 minutes to let the flavors meld.
- Season with salt and pepper to taste. Use an immersion blender to blend the soup to your desired consistency, or leave it chunky.
- Serve hot, garnished with chopped parsley.
Notes
Add a drizzle of olive oil or crumbled feta for extra richness. Can be paired with a salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg