Garlic Chickpea Soup
A heartwarming soup that combines garlic and chickpeas, bringing warmth and comfort to your dinner table in under 30 minutes.
Ingredients
For the Soup Base
- 1 tablespoon olive oil For sautéing and a rich, fruity flavor.
- 1 medium onion, diced Can substitute with shallots.
- 4 cloves garlic, minced Adjust based on your love for garlic.
- 15 oz can chickpeas, drained and rinsed Canned beans save time; dried can be used too.
- 4 cups vegetable broth Homemade or store-bought works.
- 1 teaspoon cumin Coriander can be a substitute.
- Salt and pepper, to taste Essential for enhancing flavor.
For Garnishing
- Fresh lemon juice A splash at the end brightens the dish.
- Fresh parsley, for garnish Adds pop of color, can skip if not available.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
Cooking
- Add the drained chickpeas and stir to coat them in the onion and garlic mixture. Sauté for another 2 minutes.
- Pour in the vegetable broth, and add cumin, salt, and pepper. Bring to a gentle boil, then reduce to a simmer, cooking for about 10 minutes.
- If desired, blend part of the soup using an immersion blender for creaminess, leaving some chunks for texture.
- Stir in fresh lemon juice right before serving.
- Ladle soup into bowls, top with fresh parsley, and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. This soup freezes well if cooled before transferring to freezer-safe containers.