Easy Garlic Chickpea Soup Recipe
Introduction
This easy garlic chickpea soup is a hearty, comforting dish that comes together quickly using simple pantry staples. Perfect for busy weeknights, it offers plant-based nutrition with minimal cleanup.
Ingredients
- 1 can chickpeas, with liquid (for purée)
- 1 can chickpeas, drained
- 3 large garlic cloves, freshly minced
- 1 large potato, cut into 1/2-inch pieces
- 1 tbsp olive oil
- 2 cups vegetable broth
- 1 tsp paprika
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes
- Salt, to taste
- Black pepper, to taste
- Olive oil, for drizzling
Instructions
- Step 1: Pour one can of chickpeas, including the liquid, into a blender and blend until smooth. Set this purée aside.
- Step 2: Heat olive oil in a medium pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Step 3: Add the chickpea purée, drained chickpeas, cubed potato, paprika, rosemary, thyme, red pepper flakes, and black pepper to the pot. Stir to combine.
- Step 4: Pour in the vegetable broth and stir well. Cover the pot and bring the soup to a boil over medium-high heat.
- Step 5: Reduce heat to medium-low and simmer gently for about 25 minutes, stirring occasionally until the potatoes are tender but not mushy.
- Step 6: Taste and adjust seasoning with salt as needed. Serve hot with a drizzle of olive oil and freshly ground black pepper.
Tips & Variations
- Drain and rinse canned chickpeas well to reduce sodium and improve flavor.
- Substitute white beans like cannellini for a creamier texture.
- Use sweet potatoes or cauliflower instead of regular potatoes for a different taste.
- Try smoked paprika or ground cumin instead of regular paprika for a flavor twist.
- If using fresh herbs like rosemary or thyme, double the amount to match dried herb potency.
- Carefully sauté garlic over medium-low heat to avoid bitterness from burning.
- For a thicker soup, mash some chickpeas against the side of the pot during cooking.
Storage
Store the soup in an airtight container in the refrigerator for up to 5 days. The flavors improve after a day or two. To freeze, let cool completely and transfer to freezer-safe containers, leaving space for expansion. Freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup thickens.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried chickpeas instead of canned?
Yes, but you’ll need to soak them overnight and cook for about an hour before using. They offer a firmer texture and deeper flavor but require more preparation time.
What can I serve with this chickpea soup?
This soup pairs beautifully with crusty bread or warm pita for dipping. A light Mediterranean salad or roasted vegetables make great sides to complete the meal.
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Easy Garlic Chickpea Soup Recipe
- Total Time: 40-50 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Easy Garlic Chickpea Soup is a hearty, comforting, and nutritious vegetarian soup that comes together in under an hour. Made with pantry staples like canned chickpeas, potatoes, and aromatic garlic, it offers a creamy texture without cream, thanks to blending a portion of the chickpeas. Perfect for busy weeknights, this soup is budget-friendly and packed with plant-based protein and fiber. It’s a one-pot meal that requires minimal cleanup and can be customized with various herbs and substitutions to suit your pantry and taste preferences.
Ingredients
Chickpea Purée
- 1 can chickpeas, with liquid
Soup Ingredients
- 1 tbsp olive oil
- 3 large garlic cloves, freshly minced
- 1 large potato, cut into 1/2-inch pieces
- 1 can chickpeas, drained
- 2 cups vegetable broth (Swanson’s recommended)
- 1 tsp paprika
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes
- Salt, to taste
- Black pepper, to taste
For Drizzling
- Olive oil
Instructions
- Prepare the Chickpea Purée: Pour one can of chickpeas, including its liquid, into a blender and blend until smooth. Set aside to form the creamy base of the soup.
- Sauté the Garlic: Heat olive oil in a medium pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it to avoid bitterness.
- Combine Ingredients and Stir: Add the chickpea purée, drained chickpeas, cubed potato, paprika, rosemary, thyme, red pepper flakes, and freshly cracked black pepper to the pot. Stir well to combine. Pour in vegetable broth and stir again to integrate all ingredients.
- 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 heat to medium-low and let the soup simmer gently for about 25 minutes, stirring occasionally to prevent sticking and develop flavors. Check that potatoes are tender but still hold their shape.
- Adjust Seasoning and Serve: Taste the soup and add about 1/4 teaspoon salt or more to preference, considering the broth’s saltiness. Serve hot with a drizzle of olive oil and freshly ground black pepper. Pair with crusty bread or warm pita for dipping if desired.
Notes
- Use canned chickpeas for convenience or cooked dried chickpeas for firmer texture and nuttier flavor.
- To thicken soup naturally, mash some chickpeas against the pot side during cooking.
- Avoid burning garlic by cooking on medium-low heat and stirring frequently.
- You can substitute white beans for chickpeas, sweet potato or cauliflower for potatoes, or chicken broth if not vegetarian.
- Fresh herbs can replace dried herbs; use double quantity with fresh.
- Soup keeps in the fridge up to 5 days and freezes well up to 3 months.
- Reheat gently over stovetop or microwave adding broth/water if too thick.
- Prep Time: 10-15 minutes
- Cook Time: 30-35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Garlic chickpea soup, easy vegetarian soup, quick chickpea recipe, hearty plant-based soup, one-pot meal, budget-friendly soup, Mediterranean chickpea soup
