why make this recipe
Garlic Chickpea Soup is a comforting and nutritious dish that is easy to make. It is packed with flavor, thanks to the combination of garlic, spices, and fresh vegetables. This soup is not only delicious but also provides plenty of protein and fiber from chickpeas, making it a healthy choice for any meal. Plus, it comes together quickly and is perfect for busy weeknights or a cozy weekend lunch.
how to make Garlic Chickpea Soup
Ingredients:
- 2 cans of chickpeas, drained and rinsed
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Directions:
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic, cumin, and paprika; cook for an additional minute until fragrant.
- Add the drained chickpeas and vegetable broth, bringing everything to a boil.
- Reduce heat and let simmer for about 15-20 minutes to allow the flavors to meld.
- Use an immersion blender to blend the soup to your desired consistency (or blend in batches in a blender).
- Stir in lemon juice and season with salt and pepper.
- Serve warm, garnished with fresh parsley.
how to serve Garlic Chickpea Soup
Serve Garlic Chickpea Soup warm in bowls. You can pair it with crusty bread for dipping or a simple salad for a complete meal. A sprinkle of fresh parsley on top adds a nice touch and a bit of freshness to every bowl.
how to store Garlic Chickpea Soup
To store Garlic Chickpea Soup, let it cool completely. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze the soup for longer storage. Just make sure to leave some space in the container for expansion. It can be kept in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight and reheat on the stove.
tips to make Garlic Chickpea Soup
- Adjust the seasoning to your taste. If you like it spicier, add a pinch of red pepper flakes.
- If you don’t have an immersion blender, a regular blender works too. Just be careful when blending hot soup.
- You can add other vegetables you have on hand, like spinach or bell peppers, for extra nutrition.
variation
Add cooked quinoa or rice to make the soup more filling. You can also use different spices like turmeric or curry powder for a different flavor profile.
FAQs
1. Can I use dry chickpeas instead of canned?
Yes, but you will need to soak and cook them beforehand. This will take more time, so plan accordingly.
2. Is this soup vegan?
Yes, Garlic Chickpea Soup is vegan, as it uses vegetable broth and no animal products.
3. Can I make this soup in advance?
Yes, it tastes even better the next day as the flavors meld. Just store it in the fridge and reheat when you’re ready to enjoy it.
Garlic Chickpea Soup
Ingredients
Main Ingredients
- 2 cans cans of chickpeas, drained and rinsed
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
Seasoning
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste Salt and pepper Adjust seasoning to your taste.
Finishing Touches
- 2 tablespoons olive oil For sautéing the vegetables.
- 1 tablespoon lemon juice
- to taste Fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Stir in the minced garlic, cumin, and paprika; cook for an additional minute until fragrant.
Cooking
- Add the drained chickpeas and vegetable broth, bringing everything to a boil.
- Reduce heat and let simmer for about 15-20 minutes to allow the flavors to meld.
- Use an immersion blender to blend the soup to your desired consistency (or blend in batches in a blender).
Finishing
- Stir in lemon juice and season with salt and pepper.
- Serve warm, garnished with fresh parsley.