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Garlic Chickpea Soup

A quick, comforting, and nourishing soup made with chickpeas and garlic that warms the heart.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans cans of chickpeas (garbanzo beans) Be sure to drain and rinse them well.
  • 4 cloves cloves of garlic Feel free to add more if you love garlic!
  • 1 medium onion Yellow or white onions work best.
  • 4 cups vegetable broth Use homemade for best flavor.
  • 1 teaspoon cumin Adds a warm, earthy note.
  • 2 tablespoons olive oil Extra virgin, for sautéing.
  • to taste salt and pepper Adjust as needed.
  • 1 tablespoon fresh lemon juice For a zingy brightness.
  • 1 lemon zest Enhances flavors.
  • optional fresh herbs or yogurt/cream For garnishing.

Method
 

Preparation
  1. In a large pot over medium heat, drizzle in about two tablespoons of olive oil. Add the diced onion and sauté until soft and translucent, about 5 minutes.
  2. Toss in the minced garlic, stirring constantly for about 1 minute until fragrant.
Cooking
  1. Stir in the cumin, then add the rinsed chickpeas and vegetable broth. Bring everything to a gentle boil, then reduce heat to low and allow it to simmer for 15 minutes.
  2. Use an immersion blender to purée the soup until smooth. If you don’t have one, carefully transfer to a regular blender in batches.
  3. Stir in the lemon juice and zest, seasoning with salt and pepper to taste.

Notes

Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat with a splash of vegetable broth.