Why Make This Recipe
Garlic Chickpea Soup is a delicious and hearty dish that is perfect for any time of the year. This recipe is not only easy to make but also packed with nutrients. Chickpeas provide a good source of protein and fiber, while garlic has many health benefits, including boosting your immune system. Plus, this soup is vegan and can be made in just one pot, making clean-up a breeze!
How to Make Garlic Chickpea Soup
Ingredients
- 1 can chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Lemon juice (optional)
- Fresh parsley for garnish (optional)
Directions
- In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Sauté until softened, about 5 minutes.
- Stir in minced garlic and cumin; cook for another minute until fragrant.
- Add chickpeas and vegetable broth, bring to a boil.
- Reduce heat and let simmer for 15-20 minutes.
- Use an immersion blender to blend the soup to your desired consistency.
- Season with salt, pepper, and lemon juice if using.
- Serve hot, garnished with fresh parsley.
How to Serve Garlic Chickpea Soup
Garlic Chickpea Soup is best served warm. You can enjoy it as a light meal on its own or pair it with crusty bread for a more filling option. For extra flavor, sprinkle some fresh parsley or add a squeeze of lemon juice before serving.
How to Store Garlic Chickpea Soup
You can store leftover Garlic Chickpea Soup in an airtight container in the refrigerator for up to 4 days. To freeze the soup, allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat on the stovetop.
Tips to Make Garlic Chickpea Soup
- For a creamier texture, blend the soup longer or add a dollop of coconut milk before serving.
- Feel free to add other vegetables like spinach, zucchini, or bell peppers to boost the nutrition.
- Adjust the seasoning to your taste; add more garlic or spices for extra flavor.
Variation
You can add some cooked quinoa or rice to make this soup even heartier. For a spicy kick, toss in some red pepper flakes or diced jalapeños while sautéing the vegetables.
FAQs
1. Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas. Soak and cook them beforehand until they’re tender, then follow the same directions.
2. Can I make this soup in a slow cooker?
Absolutely! Just toss all the ingredients into the slow cooker and let it cook on low for about 6-8 hours.
3. What can I use if I don’t have vegetable broth?
You can use water, but for more flavor, consider a combination of water with some herbs, or add a bouillon cube.
Garlic Chickpea Soup
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- to taste Salt and pepper
- to taste Lemon juice (optional)
- for garnish, Fresh parsley (optional)
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Sauté until softened, about 5 minutes.
- Stir in minced garlic and cumin; cook for another minute until fragrant.
- Add chickpeas and vegetable broth, bring to a boil.
- Reduce heat and let simmer for 15-20 minutes.
- Use an immersion blender to blend the soup to your desired consistency.
- Season with salt, pepper, and lemon juice if using.
- Serve hot, garnished with fresh parsley.