Why You’ll Love Easy Garlic Chickpea Soup Recipe

Budget-friendly — Uses simple pantry staples like canned chickpeas and potatoes, making it affordable yet hearty.
Quick preparation — Ready in under an hour, perfect for busy weeknights when you want something warm and comforting without spending too much time in the kitchen.
Plant-based nutrition — Chickpeas provide protein and fiber, potatoes add sustenance, and this vegetarian soup will keep you full and satisfied.
One-pot simplicity — Everything cooks in a single pot, which means minimal cleanup and maximum convenience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can chickpeas (with liquid) — for purée
1 can chickpeas, drained — for the soup body
1 large potato, cut into 1/2‑inch pieces
3 large garlic cloves, minced
1 tablespoon olive oil
2 cups vegetable broth
1 teaspoon paprika
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (or chili flakes)
Salt, to taste
Black pepper, to taste
Olive oil for drizzling (optional)

Directions

Pour the first can of chickpeas (including their liquid) into a blender and purée until smooth. Set aside — this will form the creamy base of the soup.
In a medium pot over medium heat, warm the olive oil. Add the minced garlic and sauté for about 1 minute — just until fragrant.
To the pot with garlic, add the puréed chickpeas, the drained chickpeas, the cubed potato, paprika, rosemary, thyme, red pepper flakes (or chili flakes), and freshly cracked black pepper. Stir to combine.
Pour in the vegetable broth and stir again.
Cover the pot and bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer gently for about 25 minutes, stirring occasionally. The potatoes should become tender but not fall apart.
After simmering, taste the soup and adjust seasoning as needed (you might add about ¼ teaspoon of salt, depending on your broth).
Serve hot. If desired, drizzle a little olive oil on top, and serve with crusty bread or pita for dipping.

Servings and Timing

Preparation time: 10–15 minutes
Cooking time: 30–35 minutes
Total time: around 40–50 minutes
Serves about 3–4 people (depending on portion size)

Storage/Reheating

Refrigeration: Store cooled soup in an airtight container in the fridge for up to 5 days.
Freezing: Let the soup cool completely, then transfer to freezer-safe containers or bags. Leave some space at the top, as liquids expand when frozen. The soup keeps well in the freezer for up to 3 months.
Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally until hot. If the soup thickens during storage, add a splash of broth or water to reach your desired consistency. Alternatively, you can microwave in 1‑minute intervals, stirring between each.

Variations

Swap the potato with sweet potato or cauliflower for a different flavor and texture.
Use white beans (e.g. cannellini or great northern beans) instead of chickpeas for a milder‑flavored soup.
If you’re not strictly vegetarian, you can use chicken broth instead of vegetable broth.
Try smoked paprika instead of regular paprika for a deeper, smokier flavor — or use ground cumin for a different twist.
Use fresh herbs (rosemary or thyme) instead of dried — just double the amount when substituting.
Drizzle with flavored oil (e.g. chili oil or herb-infused olive oil) before serving for extra flavor.

FAQs

What if I only have dried chickpeas instead of canned?

You can use dried chickpeas, but you’ll need to soak them overnight and cook them until tender before using. This adds extra time but gives a slightly firmer texture and more pronounced flavor.

Can I skip blending half of the chickpeas for a chunkier soup?

Yes — blending is optional. If you prefer a chunkier texture, you can skip blending and simply heat the chickpeas, potato, and broth together until everything is soft.

I don’t have dried herbs. Can I use fresh rosemary or thyme?

Absolutely. If using fresh herbs, roughly double the amount compared to dried herbs since fresh herbs are less concentrated.

My soup is too thick after reheating. What should I do?

Add a splash of broth or water to loosen the consistency, then gently reheat while stirring until you reach the desired thickness.

Can I make this soup spicy?

Yes — you can increase the amount of red pepper flakes or chili flakes. You could also add a pinch of cayenne pepper or a dash of hot sauce for more heat.

Is this recipe vegan?

Yes — with the given ingredients, this soup is vegan, using chickpeas, vegetables, and plant-based broth and oil.

What if I don’t have a blender or immersion blender?

You can skip blending — the soup will still be delicious, with a brothier texture. Alternatively, mash some of the chickpeas and potato with a fork or potato masher for a thicker consistency.

Can I add vegetables like carrots, celery or spinach to this soup?

Yes — adding vegetables such as carrots, celery, spinach, or kale will work well. Just account for additional cooking time if needed, and adjust seasoning accordingly.

How should I serve this soup to make it more filling?

Serve it with crusty bread, warm pita, or a light salad. You can also top with toasted seeds or nuts for extra crunch and nutrients.

Does freezing affect the taste or texture?

Freezing can slightly change the texture; the soup may separate a bit or become thicker. Stir well when reheating, and add water or broth if needed to restore desired consistency.

Conclusion

This Easy Garlic Chickpea Soup is a comforting, nutritious, and budget‑friendly meal — perfect whether you’re cooking for yourself or for a family. It brings together pantry staples for a hearty, plant‑based dish that’s simple to prepare and easy to customize. Keep it in regular rotation, especially on busy nights when you crave warmth, nourishment, and minimal cleanup.

Easy Garlic Chickpea Soup