Garlic Chickpea Soup
A warm and comforting Garlic Chickpea Soup that's quick to prepare and perfect for any season.
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed You can use dried chickpeas, but they need to be soaked and cooked beforehand.
- 4 cups vegetable broth Ensure it's gluten-free if necessary.
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- to taste salt and pepper
- 2 tablespoons olive oil
- to taste fresh parsley for garnish
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, minced garlic, diced carrot, and celery. Sauté for about 5 minutes, until the vegetables are softened.
- Stir in the cumin and paprika, cooking for another minute to release their flavors.
- Add the chickpeas and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Season with salt and pepper to taste.
- For a smooth texture, use an immersion blender to puree the soup. If you prefer a chunky style, skip this step and serve as is.
- Serve hot, garnished with fresh parsley.
Notes
This soup is versatile and can be paired with crusty bread or a fresh salad. Leftovers can be stored in the refrigerator for up to 4 days and can be frozen for up to 3 months. When reheating, add a bit of water or broth if it has thickened too much.