Garlic Chickpea Soup

Picture a steaming bowl of garlic chickpea soup, its comforting aroma filling your kitchen like a warm hug.

This Mediterranean delight is incredibly easy to prepare, making it a go-to favorite for cozy evenings.

As the flavors meld—fragrant garlic, earthy cumin, and vibrant tomatoes—the soup transforms into a rich, velvety masterpiece.

Let’s bring this inviting dish to life and savor the simple joy it brings.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 blender or immersion blender
• 1 ladle

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 2 cups vegetable broth
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice

Cook & Prep Time

To efficiently manage your time while preparing and cooking Garlic Chickpea Soup, follow this timeline:

1. Reading & Preparation (5 minutes)
   • Take a few minutes to read through the recipe thoroughly.
   • Gather all the ingredients and equipment needed.
2. Prep Time (10 minutes)
   • Chop the large onion.
   • Mince the garlic cloves.
   • Drain and rinse the chickpeas.
   • Chop the fresh parsley.
3. Cooking Time (30 minutes)
   • Minute 0-5: Heat olive oil in a large pot over medium heat.
   • Minute 5-10: Add chopped onion to the pot and sauté until translucent.
   • Minute 10-11: Stir in minced garlic, ground cumin, ground coriander, and smoked paprika, cooking for 1 minute.
   • Minute 11-30: Pour in vegetable broth, chickpeas, diced tomatoes, salt, and black pepper. Bring to a boil, then reduce heat to a simmer and cook for 20 minutes.
4. Blending & Final Touches (5 minutes)
   • Minute 30-33: Remove the pot from heat and blend the soup until smooth using a blender or immersion blender.
   • Minute 33-35: Stir in chopped parsley and lemon juice.
5. Resting Time (5 minutes)
   • Let the soup rest for 5 minutes before serving.

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic, ground cumin, ground coriander, and smoked paprika, cooking for 1 minute.

Pour in vegetable broth, chickpeas, diced tomatoes, salt, and black pepper, and bring to a boil.

Reduce heat to a simmer and cook for 20 minutes.

Remove pot from heat and blend the soup using a blender or immersion blender until smooth.

Stir in chopped parsley and lemon juice.

Let the soup rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Pair with a slice of crusty bread for a satisfying and hearty meal.
• Side Salad: Serve alongside a fresh mixed greens salad to add a light and invigorating contrast.
• Rice or Quinoa: Accompany with rice or quinoa to make the meal more filling and nutritious.
• Roasted Vegetables: Complement with a side of roasted vegetables for added depth and texture.
• Grilled Cheese: Enjoy with a grilled cheese sandwich for a comforting and indulgent pairing.

Storage

To store Garlic Chickpea Soup, refrigerate in an airtight container for up to 3 days.

For longer storage, freeze in portions.

Reheat thoroughly before serving, adjusting seasoning as needed.

Freezing

To freeze Garlic Chickpea Soup, let it cool completely.

Then transfer to airtight containers. Leave space for expansion.

Label with the date. Store in the freezer for up to three months.

Reheating

To reheat Garlic Chickpea Soup, gently warm it on the stove over low heat.

Stir occasionally.

Alternatively, microwave it in a covered microwave-safe bowl.

Stir midway for even heating.

Final Thoughts

Garlic Chickpea Soup is a comforting and nutritious dish that’s simple to prepare.

It combines the savory flavors of garlic, cumin, and coriander with the hearty texture of chickpeas.

The soup’s smooth, creamy consistency is achieved by blending, making it a perfect option for a cozy meal.

For added richness, consider incorporating coconut milk or yogurt, and feel free to adjust the seasoning to your preference.

This versatile soup can be refrigerated for up to 3 days or frozen for extended storage, ensuring you have a delicious meal ready whenever needed.

Frequently Asked Questions

Can I Substitute Fresh Tomatoes for Canned Diced Tomatoes?

You can substitute fresh tomatoes for canned ones. Use about 1 3/4 cups of chopped, peeled tomatoes. Fresh tomatoes add vibrant flavor, but you might need to simmer longer to achieve the desired consistency. Adjust seasoning accordingly.

What Can I Use Instead of Vegetable Broth?

You can replace vegetable broth with chicken broth for a richer taste or use water with a blend of herbs for a lighter flavor. Adjust salt accordingly to balance the seasoning and enhance the soup’s depth.

Is This Soup Vegan and Gluten-Free?

Yes, it’s vegan and gluten-free. You’ve got plant-based ingredients like chickpeas, tomatoes, and spices. Just verify all canned items are gluten-free certified. The flavors blend expertly, offering a rich, aromatic experience that’s satisfying and nutritious.

Can I Use Dried Chickpeas Instead of Canned?

Yes, you can use dried chickpeas, but you’ll need to soak them overnight and cook until tender before use. This enhances the nutty flavor, making the soup richer. Adjust cooking times accordingly for ideal texture.

How Can I Make the Soup Spicier?

To spice up your soup, add a pinch of cayenne pepper or a chopped fresh chili during cooking. Use smoked paprika liberally, and consider a dash of hot sauce for an extra kick before serving.

Garlic Chickpea Soup

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine Mediterranean

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Blender or immersion blender
• 1 Ladle

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 large onion chopped
• 4 clove garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 2 cup vegetable broth
• 2 can chickpeas 15 ounces each, drained and rinsed
• 1 can diced tomatoes 14 ounces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley chopped
• 1 tablespoon lemon juice

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add chopped onion and sauté until translucent, about 5 minutes.
• Stir in minced garlic, ground cumin, ground coriander, and smoked paprika, cooking for 1 minute.
• Pour in vegetable broth, chickpeas, diced tomatoes, salt, and black pepper, and bring to a boil.
• Reduce heat to a simmer and cook for 20 minutes.
• Remove pot from heat and blend the soup using a blender or immersion blender until smooth.
• Stir in chopped parsley and lemon juice.
• Let the soup rest for 5 minutes before serving.

Notes

For a creamier texture, you can add a splash of coconut milk or a dollop of yogurt before blending. Adjust the seasoning to taste, and add extra smoked paprika or lemon juice for more depth of flavor. This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.