Garlic Chickpea Soup
A warming and nourishing soup made with chickpeas, garlic, and fresh vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth Can be swapped for chicken broth if not vegetarian
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 2 tablespoons olive oil For sautéing
- 1 teaspoon cumin Can be substituted with coriander or smoked paprika
- to taste Salt and pepper
- to garnish Fresh parsley
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes until they soften.
- Stir in the minced garlic and cumin, cooking for another minute until fragrant.
- Add the rinsed chickpeas and vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for 15-20 minutes.
- Use an immersion blender or transfer to a regular blender to puree the soup to your desired consistency.
- Season with salt and pepper to taste. Serve warm, garnished with fresh parsley.
Notes
Serve with a crusty loaf of bread for dipping or pair with a fresh side salad. Leftovers can be stored in the refrigerator for up to 4 days or frozen for longer storage. For an ultra-smooth texture, blend in small batches.