Description
A quick and comforting Garlic Chickpea Soup that’s both vegan and protein-packed, perfect for weeknight dinners.
Ingredients
Scale
- 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