Easy Garlic Chickpea Soup Recipe

Introduction

This Easy Garlic Chickpea Soup is a comforting, flavorful dish that’s simple to make with pantry staples. Creamy chickpeas and fragrant garlic blend with warming spices for a satisfying meal perfect for any day of the week.

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: Prepare the Chickpea Purée. Pour one can of chickpeas, including its liquid, into a blender and blend until smooth. Set aside to use as the creamy base of the soup.
2. Step 2: Sauté the Garlic. Heat the olive oil in a medium pot over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Step 3: Combine Ingredients and Stir. Add the chickpea purée, the drained second can of chickpeas, cubed potato, paprika, rosemary, thyme, chili flakes, and freshly cracked black pepper to the pot. Stir well. Pour in the vegetable broth and stir again to combine.
4. Step 4: Boil and Simmer the Soup. Cover the pot with a lid. Bring the soup to a boil over medium-high heat, then reduce to medium-low and simmer gently for about 25 minutes. Stir occasionally to prevent sticking and meld flavors.
5. Step 5: Adjust Seasoning and Serve. Taste the soup and add salt as needed, about ¼ teaspoon as a guide. Serve hot, garnished with cracked black pepper and a drizzle of olive oil if desired. Enjoy with crusty bread for dipping.

Tips & Variations

• For extra creaminess, blend part of the cooked soup again before serving.
• Swap dried rosemary for fresh if available, using about 1 tablespoon chopped.
• Add a squeeze of lemon juice at the end to brighten the flavors.
• Use smoked paprika for a deeper, smoky flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The soup may thicken when chilled—add a splash of broth or water when reheating to adjust consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chickpeas instead of canned?

Yes, but fresh chickpeas need to be soaked overnight and cooked until tender before using. This will add extra time to the recipe.

Is this soup suitable for vegans?

Absolutely. Using vegetable broth keeps this recipe vegan and plant-based.

Easy Garlic Chickpea Soup Recipe

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★★★★★

4.4 from 56 reviews

This Easy Garlic Chickpea Soup is a comforting and flavorful plant-based soup featuring creamy blended chickpeas, aromatic garlic, and warming spices. Combined with tender potatoes and low-sodium vegetable broth, it creates a hearty, nutritious meal perfect for a cozy lunch or dinner. The recipe is simple to prepare using stovetop simmering, making it an accessible and healthy option for any day.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

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

Chickpeas and Vegetables

• 2 cans chickpeas (15 oz each)
• 1 large potato, cut into small pieces (6 oz / 180 grams)

Liquid

• 2 cups vegetable broth (480 ml, low-sodium)

Seasoning

• Salt and black pepper, to taste

Instructions

1. Prepare the Chickpea Purée: Pour one can of chickpeas, including its liquid, into a blender. Blend until smooth and creamy. Set aside this purée as it will form the base of your soup.
2. Sauté the Garlic: Heat 1 tablespoon of olive oil in a medium-sized pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and aromatic, taking care not to burn it.
3. Combine Ingredients and Stir: Add the chickpea purée, the second can of drained chickpeas, cubed potato, paprika, dried rosemary, dried thyme, chili flakes, and freshly cracked black pepper to the pot. Stir well to combine all the ingredients. Pour in the low-sodium vegetable broth and stir again to incorporate everything evenly.
4. Boil and Simmer the Soup: Cover the pot with a lid and increase 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 to help meld the flavors together.
5. Adjust Seasoning and Serve: After simmering, taste the soup and add salt if needed, approximately ¼ teaspoon, depending on the broth’s salt content and your preference. Serve hot with a drizzle of olive oil and a sprinkle of freshly ground black pepper. Enjoy with crusty bread for dipping.

Notes

• Use low-sodium vegetable broth to control the salt level in the soup.
• If you prefer a spicier soup, increase the chili flakes to taste.
• For a smoother texture, you can blend the soup again after simmering.
• Leftovers store well in the refrigerator for up to 3 days or can be frozen for longer storage.
• Adding a squeeze of lemon juice before serving can brighten the flavors.

Keywords: garlic chickpea soup, easy chickpea soup, vegan soup recipe, Mediterranean chickpea soup, plant-based soup, healthy soup