Description
Warm, garlicky, and silky-smooth, this Easy Garlic Chickpea Soup blends tender chickpeas with bright lemon and fresh parsley for a comforting bowl.
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1 onion, diced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Lemon juice for garnish
- Fresh parsley for garnish
Instructions
- Drain and rinse the chickpeas. Peel and mince the garlic. Dice the onion. Measure the cumin and have the vegetable broth ready.
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add the diced onion and minced garlic. Sauté, stirring occasionally, until the onion is translucent and fragrant, about 4–5 minutes.
- Stir in 1 teaspoon cumin and cook for another minute to bloom the spice. Add the drained chickpeas and 4 cups vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and let simmer for 10–15 minutes so the flavors meld.
- Use an immersion blender to blend the soup until smooth, or blend in batches in a regular blender. Season with salt and pepper to taste. Serve hot, garnished with a squeeze of lemon juice and chopped fresh parsley.
Notes
For a creamier texture, reserve a few whole chickpeas to stir in after blending. Add a pinch of smoked paprika or a drizzle of chili oil for a smoky or spicy twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg