Go Back

Garlic Chickpea Soup

A scrumptious and nourishing soup combining hearty chickpeas with flavorful garlic and spices, perfect for chilly days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soups
Cuisine: Mediterranean, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15 oz chickpeas, drained and rinsed
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1 cup diced tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the onion and garlic; sauté until the onion is translucent.
  3. Stir in the cumin and paprika, cooking for another minute.
  4. Add the drained chickpeas, diced tomatoes, and vegetable broth.
  5. Bring to a boil, then reduce heat and let simmer for 15 minutes.
  6. Season with salt and pepper to taste.
Blending
  1. Use an immersion blender to puree the soup to your desired consistency (or leave it chunky).
Serving
  1. Serve hot, garnished with fresh parsley.

Notes

To store leftover Garlic Chickpea Soup, let it cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to three days. If you want to store it for longer, freeze the soup in a freezer-safe container for up to three months. When ready to eat, simply thaw and reheat on the stovetop or in the microwave.