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Garlic Chickpea Soup

A hearty and wholesome Garlic Chickpea Soup that combines earthy chickpeas with fragrant garlic and fresh herbs, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive Oil For sautéing, giving richness and depth to the soup.
  • 6 cloves Garlic, minced The star of this dish, delivering a fragrant and savory base.
  • 1 medium Onion, diced To add sweetness and complexity.
  • 2 medium Carrots, diced For a touch of natural sweetness and color.
  • 2 stalks Celery, diced Bringing a fresh crunch and earthiness.
  • 2 cans Canned Chickpeas, drained and rinsed The primary protein source; feel free to use dried chickpeas if you prefer.
  • 4 cups Vegetable Broth For an inviting depth of flavor. Use low-sodium broth for a healthier option.
  • 2 Bay Leaves To deepen the flavor profile of the soup.
  • Salt and Pepper, to taste Essential for enhancing the overall taste.
  • Fresh Parsley, for garnish A burst of color and freshness at the end!

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Once shimmering, add the diced onions and sauté until translucent (about 3 minutes).
  2. Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes, allowing the vegetables to soften and the garlic to blossom.
  3. Add the drained chickpeas and sauté for another 2 minutes, stirring to coat.
  4. Pour in the vegetable broth and toss in the bay leaves. Increase the heat and bring to a gentle boil, then reduce to a simmer. Let it cook for 15 minutes.
  5. Remove the bay leaves and blend the soup with an immersion blender for a creamy texture, or leave it chunky if preferred. Season with salt and pepper to taste.
  6. Ladle into warm bowls and garnish with fresh parsley.

Notes

Make it dairy-free by ensuring your vegetable broth is free of additives, or include a squeeze of lemon instead of cheese for acidity. Tips include adding a pinch of red pepper flakes for heat, infusing with fresh herbs, or stirring in coconut milk for creaminess. Store it in airtight containers in the fridge for up to 4 days.