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Garlic Chickpea Soup

A comforting and nourishing soup filled with hearty chickpeas and aromatic garlic, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can canned chickpeas, drained and rinsed Alternatively, use dried chickpeas, soaked overnight and cooked until tender.
  • 4 cloves garlic, minced Use fresh garlic for the best flavor.
  • 4 cups vegetable broth Adjust for desired soup thickness.
  • 1 medium onion, finely chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 tablespoons olive oil For sautéing.
  • to taste salt Adjust seasonings to preference.
  • to taste pepper Adjust seasonings to preference.
  • 1 lemon juice, optional Add for brightness before serving.

Method
 

Preparation
  1. Heat olive oil in a large pot over medium heat.
  2. Finely chop the onion, carrots, and celery, and sauté until soft, about 5 minutes.
  3. Add minced garlic and cook for another minute until fragrant.
Cooking
  1. Add the canned chickpeas and pour in the vegetable broth.
  2. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
  3. Use an immersion blender to blend the soup until creamy, or leave it chunky if preferred.
  4. Season with salt and pepper to taste.
Serving
  1. Serve warm with fresh herbs on top. Enjoy!

Notes

Perfect for meal prep, Garlic Chickpea Soup stores well in the fridge for 4-5 days and can be frozen for up to 3 months. Add more chickpeas for a thicker soup or more broth for a lighter texture.