Description
A warm, comforting, and protein-packed garlic chickpea soup made with simple pantry ingredients. Perfect for busy weeknights or cozy meals.
Ingredients
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 1 small yellow onion, diced
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 cups vegetable broth
- 1 cup water
- 1 tablespoon lemon juice
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the minced garlic and diced onion, and sauté for 3–4 minutes until softened and fragrant.
- Add chickpeas, cumin, smoked paprika, salt, and pepper. Stir to combine.
- Pour in the vegetable broth and water. Bring to a boil.
- Reduce heat and let simmer for 15–20 minutes to allow the flavors to meld.
- Use an immersion blender to partially blend the soup to your desired consistency, or transfer half to a blender and return it to the pot.
- Stir in lemon juice and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
- For a creamier soup, blend more of the mixture.
- Add red pepper flakes for extra spice.
- This soup stores well in the fridge for up to 4 days and can be frozen.
- Great served with crusty bread or over rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
