Creamy Garlic Chickpea Soup
A rich, comforting, and velvety soup made with tender chickpeas, garlic, and aromatic herbs. This creamy garlic chickpea soup is hearty, nutritious, and perfect for a cozy lunch or dinner. It pairs beautifully with toasted crusty bread and a drizzle of olive oil for a simple yet satisfying meal.
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
- Immersion blender or regular blender
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 5 cloves garlic minced
- 2 cans chickpeas 15 oz each, drained and rinsed
- 1 medium potato peeled and diced
- 4 cups vegetable broth
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ¼ teaspoon red pepper flakes
- 1 teaspoon dried thyme
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley chopped
- 1 tablespoon olive oil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and cook for about 4-5 minutes until soft and translucent.
- Stir in the minced garlic and cook for about 1 minute until fragrant.
- Add the chickpeas and diced potato to the pot.
- Pour in the vegetable broth and stir well.
- Season with salt, black pepper, paprika, red pepper flakes, and thyme.
- Bring the soup to a gentle boil.
- Reduce heat and let it simmer for about 20 minutes until the potatoes are tender.
- Use an immersion blender to blend part of the soup until creamy while leaving some chickpeas whole.
- Stir in the lemon juice and adjust seasoning if needed.
- Serve hot topped with chopped parsley and a drizzle of olive oil.
Notes
Nutritional Information (per serving)
- Calories: 280 kcal
- Protein: 11 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Fat: 10 g
- Sodium: 620 mg
