Garlic Chickpea Soup is a comforting bowl filled with creamy chickpeas, plenty of garlic, and a touch of warmth from spices. It’s simple, hearty, and has just the right balance of mild garlic flavor without being too strong. The soup has a smooth texture with little chickpea bites that make it satisfying every spoonful.
I love making this soup when I want something quick but filling, especially on chilly days. One of my favorite things about it is how easily the flavors come together – just a few ingredients, but it feels like a warm hug. I usually roast the garlic first to mellow its bite, which adds a lovely sweetness to the dish.
When serving, I like to drizzle a little olive oil and sprinkle some fresh parsley or a squeeze of lemon on top to brighten it up. It pairs really well with crusty bread or a simple salad for a complete meal. This soup has become a go-to in my kitchen whenever I want something wholesome and cozy without a lot of fuss.
Key Ingredients & Substitutions
Chickpeas: Canned chickpeas make this soup quick and easy, but you can use cooked dried chickpeas if you prefer. Just soak and cook them until tender before starting the soup.
Garlic: Fresh garlic gives the soup its signature flavor. Roasting the garlic cloves first adds sweetness and softens the pungency, making the soup gentler on the stomach.
Vegetable Broth: Vegetable broth forms the flavorful base here. If you aren’t vegetarian, chicken broth works well too. If you have neither, water with some added herbs and spices can do in a pinch.
Spices: Ground cumin adds warmth, and smoked paprika brings a subtle smoky note. Both together brighten the soup, but if you don’t have paprika, just cumin alone will still taste great.
Lemon Juice: This optional ingredient adds a light, fresh kick at the end that balances the earthiness of chickpeas perfectly. You can swap it with a splash of vinegar if you like.
How Do I Get the Best Texture in Garlic Chickpea Soup?
The key to this soup’s texture is blending part of it to get creaminess while leaving some chickpeas whole for bite. Here’s how I do it:
- Use an immersion blender right in the pot to puree about half the soup gently. This keeps it simple and less messy.
- If you don’t have one, carefully transfer half the soup to a blender, puree, then mix it back in.
- Be sure to pulse just until creamy, not completely smooth, so you still enjoy chickpea chunks.
- Simmer the soup long enough (around 20 minutes) so the veggies soften well, making blending easier and the soup naturally thicker.
Taking these steps ensures a velvety soup with a satisfying texture that’s cozy and hearty without being heavy.
Equipment You’ll Need
- Large pot – I prefer a big, heavy-bottomed pot to cook everything evenly and prevent sticking.
- Wooden spoon or spatula – for stirring the vegetables and spices without scratching the pot.
- Immersion blender or regular blender – to purée part of the soup smoothly; an immersion blender is easy and quick.
- Measuring spoons and cups – for precise spice and broth measurements.
- Knife and chopping board – to chop the onion, carrots, and celery efficiently.
Flavor Variations & Add-Ins
- Adding a pinch of cayenne or red pepper flakes gives the soup a little heat. I like it when I want a spicy kick.
- Stir in chopped spinach or kale at the end for more greens and color.
- For a richer flavor, top with a drizzle of good olive oil or a sprinkle of grated Parmesan cheese.
- Use different herbs like coriander or thyme to change the flavor profile for variety.
Garlic Chickpea Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4-6 cloves garlic, minced (or roasted for milder flavor)
- 2 medium carrots, diced
- 1 celery stalk, diced
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice (optional)
- Fresh parsley, chopped for garnish
- Crusty bread for serving (optional)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30 minutes to cook, including simmering and blending time. It’s quick to make and perfect for a cozy meal any day of the week!
Step-by-Step Instructions:
1. Cook the Vegetables:
Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Stir occasionally as they cook until soft, about 5 to 7 minutes.
2. Add the Garlic and Spices:
Stir in the minced garlic and cook for 1 to 2 minutes, just until you smell the lovely aroma. Then add the ground cumin and smoked paprika, cooking for another 30 seconds to bring out their flavors.
3. Simmer the Soup:
Add the chickpeas and pour in the vegetable broth. Bring to a boil, then reduce the heat and let it simmer gently for about 20 minutes. This lets the flavors mix and the veggies soften nicely.
4. Blend for Creaminess:
Use an immersion blender to partially puree the soup right in the pot until it’s creamy but still has some chickpea chunks for texture. If you don’t have one, blend half the soup in a regular blender and pour it back into the pot.
5. Season and Serve:
Season with salt and pepper to your taste. Stir in lemon juice if you like a fresh zing. Scoop the soup into bowls, sprinkle with fresh parsley, and enjoy with crusty bread if you wish!
Can I Use Dried Chickpeas Instead of Canned?
Yes! If using dried chickpeas, soak them overnight and cook until tender before adding to the soup. This will take longer but gives a nice texture and flavor.
How Can I Make This Soup Spicier?
Add a pinch of cayenne pepper or red pepper flakes along with the cumin and paprika for a subtle heat boost that complements the garlic and chickpeas.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup thickens too much.
Can I Freeze Garlic Chickpea Soup?
Absolutely! Freeze in portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating, stirring well to restore the creamy texture.
