Chickpea Garlic Soup Recipe

This incredibly comforting Chickpea Garlic Soup is a hug in a bowl! It’s unbelievably easy to make, packed with flavor, and ready in just about 30 minutes. Seriously, this is the perfect solution for a busy weeknight when you’re craving something warm, healthy, and satisfying. You won’t believe how something so simple can taste so good!

Why You’ll Love This Recipe

• Speedy & Simple: Forget complicated recipes! This soup comes together quickly with minimal effort, making it ideal for busy schedules.
• Flavourful: The combination of garlic, paprika, and herbs creates a depth of flavor that will warm you from the inside out. Plus, the creamy texture is just heavenly.
• Budget-Friendly: Made with pantry staples like chickpeas, potatoes, and broth, this soup is kind to your wallet without sacrificing taste.
• Vegan & Healthy: It’s packed with plant-based protein and nutrients, making it a nutritious and guilt-free meal.

Ingredients You’ll Need

Here’s what you’ll need to whip up this delightful soup in no time:

• Olive Oil: For sautéing and adding richness. Don’t skimp on good quality olive oil here, it makes a difference!
• Garlic: The star of the show! Freshly minced garlic provides that signature aromatic flavor.
• Paprika: Adds a touch of smokiness and color. I prefer using smoked paprika, but any kind will work.
• Dried Rosemary: Offers a woodsy and fragrant note that complements the other herbs beautifully.
• Dried Thyme: Lends a subtle earthiness to the soup.
• Red Pepper Flakes: For a touch of heat. Adjust to your liking – or omit entirely if you prefer a milder flavor.
• Canned Chickpeas: The base of our soup! You’ll need two cans, one to blend for creaminess and one to leave whole for texture.
• Potato: Adds body and creaminess to the soup. I like using Yukon Gold potatoes, but Russets will also do the job.
• Vegetable Broth: The liquid base of the soup. Opt for low-sodium to control the saltiness.
• Salt and Black Pepper: To taste.

Variations

Want to get creative? Here are some fun twists on this classic recipe:

• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for an extra kick.
• Add Veggies: Feel free to incorporate other vegetables like carrots, celery, or spinach for added nutrients and flavor.
• Creamy Dreamy: Stir in a dollop of vegan cream cheese or coconut milk for an even richer texture.
• Lemon Zest: A little bit of lemon zest brightens up the flavor beautifully!

How to Make Chickpea Garlic Soup

Step 1: Blend One Can of Chickpeas

Drain one can of chickpeas, reserving the liquid. Add the chickpeas and the reserved liquid to a blender and puree until smooth. This will create the creamy base of the soup.

Step 2: Sauté the Garlic and Spices

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic! Add the paprika, rosemary, thyme, and red pepper flakes (if using) and cook for another 30 seconds, stirring constantly.

Step 3: Combine Ingredients and Simmer

Add the pureed chickpeas, the drained can of whole chickpeas, diced potatoes, and vegetable broth to the pot. Stir well to combine.

Step 4: Simmer Until Potatoes Are Tender

Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

Step 5: Season and Serve

Taste the soup and season with salt and pepper to your liking. Serve hot with a drizzle of olive oil and crusty bread for dipping.

this Recipe

Pro Tips for Making the Recipe

• Don’t overcook the garlic! Burnt garlic will make the soup bitter.
• If the soup is too thick, add more vegetable broth to reach your desired consistency.
• For a smoother soup, use an immersion blender to partially blend the soup after the potatoes are cooked.
• Feel free to adjust the amount of spices to suit your taste.

How to Serve

This soup is delicious on its own, but it’s even better with some yummy sides!

• Crusty Bread: Essential for soaking up all that delicious broth.
• A Simple Salad: A fresh green salad with a light vinaigrette provides a nice contrast to the richness of the soup.
• A Drizzle of Olive Oil: Adds extra flavor and richness.
• Freshly Ground Black Pepper: For a final touch of flavor.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Freezing

Allow the soup to cool completely before transferring it to a freezer-safe container, leaving about an inch of space at the top for expansion. Freeze for up to 2 months.

Reheating

Reheat the soup in a pot over medium heat, stirring occasionally, until heated through. You may need to add a little extra vegetable broth if the soup has thickened during storage.

FAQs

1. Can I use a different type of bean?
Absolutely! White beans like cannellini or Great Northern beans would also work well in this soup. They’ll provide a similar creamy texture.

2. Can I make this soup without potatoes?
Yes, you can substitute other root vegetables like sweet potatoes or parsnips for the potatoes. Just keep in mind that the cooking time may vary depending on the vegetable you choose.

3. Is it possible to make this soup without a blender?
Certainly! Instead of blending one can of chickpeas, you can mash them with a fork or potato masher to create a slightly chunkier base for the soup.

4. How can I make this soup more flavorful?
Consider adding some sautéed onions or leeks along with the garlic for extra depth of flavor. You could also use homemade vegetable broth for a richer taste.

Final Thoughts

This Chickpea Garlic Soup is a comforting, flavorful, and incredibly easy meal that’s perfect for any night of the week. Give it a try, experiment with different variations, and enjoy the process of creating something delicious! I guarantee you’ll be adding this one to your regular rotation!

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