Garlic Chickpea Soup
A delicious and hearty vegan soup made with chickpeas and garlic, perfect for any season.
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.
Notes
Garlic Chickpea Soup is best served warm. For extra flavor, sprinkle some fresh parsley or add a squeeze of lemon juice before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.