Garlic Chickpea Soup

A comforting and hearty chickpea soup with vibrant flavors of garlic, cumin, and paprika, perfect for chilly days.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Appetizer, Main Course, Soup

Cuisine: Mediterranean, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

Base Ingredients

2 cans chickpeas, drained and rinsed High in protein and fiber.
4 cups vegetable broth Use a good quality broth for depth.

Vegetables

4 cloves garlic, minced Adds flavor and aroma.
1 medium onion, chopped Provides natural sweetness.
2 medium carrots, diced Enhances the soup’s flavor.
2 stalks celery, diced Adds crunch and depth.

Spices

1 teaspoon cumin Adds warmth.
1 teaspoon paprika Provides smokiness.
to taste salt and pepper Essential for seasoning.

Cooking Ingredients

2 tablespoons olive oil For sautéing the veggies.
to garnish Fresh parsley Adds brightness to the dish.

Method

Cooking

In a large pot, heat the olive oil over medium heat.
Toss in the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5-7 minutes.
Stir in the minced garlic, cumin, and paprika, cooking for another minute until fragrant.
Add the chickpeas and vegetable broth to the pot and bring to a boil.
Reduce the heat and let it simmer for 15-20 minutes.
Blend with an immersion blender or leave it chunky based on your preference.
Season with salt and pepper to taste.
Ladle the warm soup into bowls and garnish with fresh parsley.

Notes

This soup can be made a day in advance and stored in an airtight container for up to 3-4 days. Leftovers can be revived by adding more broth and veggies. Can be frozen for up to three months.