Why Make This Recipe
Garlic Chickpea Soup is a wholesome and satisfying dish. It’s packed with protein and fiber from the chickpeas, and the garlic adds a wonderful flavor. This soup is perfect for a quick lunch, a light dinner, or as an appetizer. Plus, it’s easy to make and can be enjoyed by everyone, including vegetarians and vegans.
How to Make Garlic Chickpea Soup
Ingredients:
- 2 cans chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Stir in the cumin and cook for 1 minute.
- Add the chickpeas and vegetable broth, and bring to a boil.
- Reduce the heat and let it simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
How to Serve Garlic Chickpea Soup
Serve this soup hot in bowls. You can add a drizzle of olive oil on top for extra flavor. It goes great with crusty bread or a fresh salad. A sprinkle of fresh parsley adds a nice touch as well.
How to Store Garlic Chickpea Soup
To store leftovers, let the soup cool completely. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months. Just make sure to thaw it in the fridge before reheating.
Tips to Make Garlic Chickpea Soup
- If you want a thicker soup, reduce the amount of vegetable broth or add more chickpeas.
- Feel free to adjust the garlic according to your taste. If you love garlic, add an extra clove!
- Adding a squeeze of lemon juice before serving can brighten the flavors.
Variation
You can add vegetables like spinach, carrots, or celery for extra nutrients and color. For a spicy kick, consider adding a pinch of red pepper flakes or a diced jalapeño.
FAQs
Q: Can I use dried chickpeas instead of canned chickpeas?
A: Yes, you can use dried chickpeas. Soak them overnight and cook them until soft before adding them to the soup.
Q: Is this soup good for meal prep?
A: Absolutely! Garlic Chickpea Soup stores well and can easily be reheated throughout the week, making it perfect for meal prep.
Q: Can I make this soup in advance?
A: Yes, you can make the soup ahead of time. It tastes even better the next day as the flavors meld together! Just reheat it on the stove or in the microwave.
Garlic Chickpea Soup
Ingredients
Main Ingredients
- 2 cans chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- to taste Salt
- to taste black pepper
- for garnish Fresh parsley
Instructions
Cooking
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Stir in the cumin and cook for 1 minute.
- Add the chickpeas and vegetable broth, and bring to a boil.
- Reduce the heat and let it simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley.
