Description of this recipe
This Easy Garlic Chickpea Soup is a hearty, flavorful, and nutritious meal that’s perfect for a cozy night in. Packed with plant-based protein, fiber, and essential vitamins, this soup is not only delicious but also incredibly healthy. The combination of aromatic garlic, earthy spices, and fresh lemon juice creates a symphony of flavors that will tantalize your taste buds. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is simple, straightforward, and sure to impress.
Why you will love this recipe
You will love this recipe for several reasons. First and foremost, it’s incredibly easy to make. With just a few simple steps, you can whip up a comforting and satisfying soup that rivals anything you’d find in a restaurant. Secondly, it’s packed with wholesome ingredients. Chickpeas are a fantastic source of plant-based protein and fiber, while vegetables like carrots, celery, and potatoes add essential vitamins and minerals. The garlic and spices not only enhance the flavor but also provide additional health benefits. Moreover, this soup is incredibly versatile. You can easily customize it to suit your preferences by adding different vegetables, herbs, or spices. Finally, it’s a budget-friendly meal that’s perfect for feeding a crowd or enjoying as leftovers throughout the week.
Ingredients:
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 1 medium onion, chopped
- 2 cans chickpeas (15 oz each / 425 g), drained and rinsed
- 4 cups vegetable broth (960 ml)
- 1 medium carrot, diced
- 2 celery stalks, chopped
- 1 medium potato, peeled and cubed (optional)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme or rosemary
- Salt and black pepper, to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Preparation:
Step 1: Prepare the base:
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes translucent, which usually takes about 3-5 minutes. Stir occasionally to prevent burning. Once the onion is translucent, add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic, as it can become bitter.
Step 2: Add vegetables:
Stir in the diced carrot, celery, and optional potato (if using). Cook for about 3-4 minutes, stirring occasionally, until the vegetables begin to soften slightly. This step helps to develop the flavors of the vegetables and create a richer base for the soup.
Step 3: Season:
Add the ground cumin, smoked paprika, and dried thyme or rosemary (whichever you prefer) to the pot. Cook briefly, about 30 seconds to 1 minute, stirring constantly to release their flavors. The heat helps to bloom the spices, enhancing their aroma and adding depth to the soup.
Step 4: Simmer:
Add the drained and rinsed chickpeas and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the vegetables are tender. Simmering allows the flavors to meld together and the vegetables to fully cook.
Step 5: Blend:
Use an immersion blender to partially purée the soup, leaving some chunks for texture. Alternatively, you can transfer a portion of the soup to a regular blender and blend until smooth, then return it to the pot. Be careful when blending hot liquids, as they can splatter.
Step 6: Finish:
Stir in the fresh lemon juice and season with salt and black pepper to taste. Adjust the seasoning as needed to suit your preferences. The lemon juice adds brightness and acidity to the soup, balancing the richness of the other ingredients.
Step 7: Garnish and Serve:
Garnish with fresh parsley before serving. You can also add a drizzle of olive oil, a dollop of Greek yogurt, or a sprinkle of red pepper flakes for extra flavor and visual appeal.
COOKING Rating:
Easy
Serving Suggestions:
- Serve hot with a side of crusty bread for dipping.
- Top with a dollop of Greek yogurt or sour cream.
- Garnish with fresh herbs like parsley, cilantro, or dill.
- Add a drizzle of olive oil or a sprinkle of red pepper flakes for extra flavor.
- Serve with a side salad for a complete and balanced meal.
Tips:
- For a smoother soup, blend all of it.
- If you don’t have an immersion blender, you can use a regular blender, but be careful when blending hot liquids.
- Adjust the amount of spices to suit your taste preferences.
- Add other vegetables like spinach, kale, or diced tomatoes for extra nutrients.
- For a richer flavor, use homemade vegetable broth.
- Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop or in the microwave until heated through.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information:
(Approximate values per serving)
- Calories: 350
- Protein: 15g
- Sodium: 600mg
Conclusion
This Easy Garlic Chickpea Soup is a delightful and nourishing meal that’s perfect for any occasion. With its simple ingredients, easy preparation, and incredible flavor, it’s sure to become a staple in your kitchen. Whether you’re looking for a quick weeknight dinner, a comforting lunch, or a healthy snack, this soup is a fantastic choice. So, gather your ingredients, follow the steps, and get ready to enjoy a bowl of warmth and goodness!
5 Questions and Answers about this Recipe:
Question 1: Can I make this soup vegan?
Answer: Yes, this soup is naturally vegan as it does not contain any animal products. Ensure that the vegetable broth you use is also vegan-friendly.
Question 2: Can I add meat to this soup?
Answer: Absolutely! If you’re not vegan or vegetarian, you can add cooked chicken, sausage, or bacon to the soup for extra protein and flavor. Simply stir it in during the last few minutes of cooking.
Question 3: Can I freeze this soup for later?
Answer: Yes, this soup freezes well. Allow it to cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 2-3 months. When ready to eat, thaw it in the refrigerator overnight and reheat on the stovetop or in the microwave.
Question 4: What can I use instead of vegetable broth?
Answer: If you don’t have vegetable broth on hand, you can use chicken broth or water with a bouillon cube. Alternatively, you can make your own vegetable broth by simmering vegetable scraps in water for about an hour.
Question 5: Can I use dried chickpeas instead of canned?
Answer: Yes, you can use dried chickpeas, but you’ll need to soak them overnight and cook them until tender before adding them to the soup. Approximately 1 1/2 cups of cooked chickpeas are equivalent to two 15-ounce cans. Soaking and cooking the chickpeas yourself can add a deeper flavor to the soup.
