Garlic Chickpea Soup
A wholesome and satisfying garlic chickpea soup that's easy to make and perfect for a quick lunch, light dinner, or appetizer.
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.
Notes
Serve with a drizzle of olive oil and crusty bread or a fresh salad. A squeeze of lemon juice before serving can brighten the flavors. Leftovers can be stored in the refrigerator for up to 3 days or frozen for 2 months.