Easy Garlic Chickpea Soup is a warm, comforting bowl that cooks fast and tastes like a hug. Bright garlic and toasted spices perfume the kitchen while creamy, blended chickpeas give the soup a smooth, satisfying texture. It’s great for weeknights, light lunches, or when you want a simple vegan meal that feels special. If you enjoy chickpea-based meals, you might also like this savory buffalo chickpea taquitos recipe for a fun, hands-on option.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 280 kcal
- Protein: 10 g
- Carbohydrates: 34 g
- Fat: 9 g
- Fiber: 9 g
- Sugar: 3 g
- Sodium: 600 mg
Why Make This Easy Garlic Chickpea Soup
This soup is quick, nourishing, and full of flavor. The garlic gives it a bright, savory aroma; cumin and paprika add warmth and a hint of smokiness; and blended chickpeas lend a creamy body without dairy. It’s budget-friendly, pantry-friendly, and easy to adapt for whatever you have on hand. Serve it when you want something filling but light, or when you need a fast, healthy meal with minimal cleanup.
How to Make Easy Garlic Chickpea Soup
You’ll start by sautéing onion and garlic, toast the spices to wake their flavor, then simmer chickpeas in broth before puréeing into a smooth soup. The process is simple and forgiving — blend to the texture you like, and season to taste. Below are step-by-step action titles to guide you.
Ingredients:
- 2 cans chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Directions:
Step 1: Preparation
Gather and prepare ingredients. Drain and rinse the chickpeas to reduce sodium and remove canning liquid. Chop the onion and mince the garlic so they cook evenly.
Step 2: Sautéing
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic; sauté until the onion is translucent and fragrant, about 4–5 minutes. Stir so the garlic does not burn.
Step 3: Toasting Spices
Stir in the cumin and paprika, cooking for an additional minute. Toasting the spices in the oil releases their aroma and deepens the flavor.
Step 4: Simmering
Add the chickpeas and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer for 15–20 minutes so flavors blend and the chickpeas soften further.
Step 5: Blending
Use an immersion blender to puree the soup to your desired consistency. For a chunkier soup, pulse briefly; for a silky soup, blend until very smooth. If you don’t have an immersion blender, let the soup cool slightly and blend in batches in a countertop blender.
Step 6: Seasoning
Season with salt and pepper to taste. Taste the soup and adjust spices—add a pinch more cumin or a squeeze of lemon for brightness if you like.
Step 7: Serving
Serve hot, garnished with fresh parsley. Drizzle a little olive oil or add a sprinkle of smoked paprika for color and extra flavor.
How to Serve Easy Garlic Chickpea Soup
Serve this soup with warm crusty bread, toasted pita, or a crisp green salad. Top the bowls with chopped parsley, a swirl of olive oil, or a dollop of plain yogurt or a vegan alternative. For a heartier meal, add a side of roasted vegetables or serve over cooked grains like farro or rice.
How to Store Easy Garlic Chickpea Soup
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
- Reheating: Warm on low heat, stirring occasionally. Add a splash of water or broth if the soup has thickened.
Expert Tips for Perfect Easy Garlic Chickpea Soup
- Rinse canned chickpeas well to reduce sodium and remove metallic canned flavor.
- Toast spices in oil briefly to unlock deeper flavor. Don’t let garlic burn—lower heat if it browns too fast.
- For creamier texture, remove a small cup of chickpeas before blending, then stir them back in for body and bite.
- Adjust thickness with extra broth for a lighter soup or blend longer for a richer, creamier result.
- Add a squeeze of lemon or a splash of vinegar at the end to brighten the flavors.
Delicious Variations
- Roasted Red Pepper: Blend in one roasted red pepper for a sweet, smoky twist.
- Herby Lemon: Stir in chopped dill or basil and lemon zest for a fresh finish.
- Spicy Harissa: Add 1 teaspoon harissa or a pinch of cayenne for heat.
- Coconut Curry: Substitute 1 cup of broth with canned coconut milk and add 1 teaspoon curry powder.
- Chunky Vegetable: Reserve half the chickpeas unblended and add diced carrots and celery for more texture.
Frequently Asked Questions
Q: Can I use dried chickpeas instead of canned?
A: Yes. Soak and cook dried chickpeas until tender before using. Use about 1 1/2 cups dried chickpeas (which yields roughly the same cooked volume as two cans).
Q: My soup tastes flat. How can I boost flavor?
A: Add salt gradually and taste. Finish with an acid—lemon juice or a splash of vinegar—and a touch of extra spice or fresh herbs to lift the flavor.
Q: How smooth should I blend the soup?
A: That’s up to you. Blend until just creamy for some texture, or blend fully for a velvety soup. Using an immersion blender gives you control over consistency.
Q: Is this soup suitable for meal prep?
A: Yes. It stores well in the fridge for up to 4 days and freezes nicely. Portion into containers for easy lunches or dinners.
Q: Can I make this nut-free and dairy-free?
A: Absolutely. The recipe is naturally dairy-free. If you add toppings like yogurt, choose plant-based or dairy-free options to keep it vegan and nut-free.
Q: What can I serve with the soup for a complete meal?
A: Pair with a green salad, whole-grain bread, or a grain bowl. Add roasted vegetables or a protein salad on the side for a heartier plate.
Conclusion
This Easy Garlic Chickpea Soup is a simple, cozy recipe you can rely on any night of the week. It fills the kitchen with warm garlic and spice aromas, and the creamy texture makes every spoonful satisfying. For another flavorful chickpea-based idea that’s great for parties or snacks, check out this tasty Vegan Garlic Chickpea Soup from The Clever Meal. Give this recipe a try — it’s quick, forgiving, and perfect for sharing.
Print
Easy Garlic Chickpea Soup
- Total Time: 30
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm, comforting bowl of chickpea soup with bright garlic and toasted spices that cooks fast and offers a creamy texture without dairy.
Ingredients
- 2 cans chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preparation: Gather and prepare ingredients. Drain and rinse the chickpeas. Chop the onion and mince the garlic.
- Sautéing: In a large pot, heat the olive oil over medium heat. Add the onion and garlic; sauté until translucent and fragrant, about 4–5 minutes.
- Toasting Spices: Stir in cumin and paprika, cooking for an additional minute.
- Simmering: Add chickpeas and vegetable broth, bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Blending: Use an immersion blender to puree the soup to your desired consistency.
- Seasoning: Season with salt and pepper to taste.
- Serving: Serve hot, garnished with fresh parsley.
Notes
For a creamier texture, reserve some chickpeas before blending and stir them back in. Adjust thickness with extra broth.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Simmering and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
