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–+ servings
flavorful chickpea garlic soup

Garlic Chickpea Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Soup
Cuisine Mediterranean
Servings 4 servings

Equipment

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

Ingredients
  

  • 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.
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