Garlic Chickpea Soup
A comforting, creamy garlic chickpea soup that’s easy to make with pantry staples. Perfect for a warm meal on a chilly day.
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed Canned chickpeas are a convenient choice.
- 4 cups vegetable broth Use low-sodium broth for better control over the saltiness.
- 4 cloves garlic, minced Adjust according to your taste preference.
- 1 medium onion, chopped
- 2 medium carrots, diced Can be substituted with parsnips.
- 2 stalks celery, diced
- 1 teaspoon cumin Be careful with the quantity, as it is potent.
- to taste salt and pepper Adjust to preference.
- 1 tablespoon olive oil For sautéing the vegetables.
- optional fresh parsley for garnish
Instructions
Cooking Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing until softened.
- Stir in the minced garlic and cumin, cooking for another minute until fragrant.
- Add the chickpeas and vegetable broth, bring to a simmer, and let cook for about 10-15 minutes.
- Season with salt and pepper to taste.
- For a creamier texture, blend a portion of the soup.
- Serve hot, garnished with fresh parsley if desired.
Notes
Don’t ignore the garlic timing. If your soup looks too thin, blend more; too thick, add broth. Stir occasionally and emphasize salt at the end. Taste multiple times before serving.