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
Scale
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
