Garlic Chickpea Soup

$- Chickpeas: I use two cans of chickpeas for this soup. They add protein and fiber. Make sure to drain and rinse them well. - Garlic: Six cloves of garlic give this soup a bold flavor. I prefer to mince it finely for the best taste. - Onion: A medium onion, chopped, adds sweetness and depth. It forms the base of our flavor. - Carrots: I dice two medium carrots. They add color and natural sweetness to the soup. - Celery: Two celery stalks, diced, bring a fresh crunch. They balance the soup's flavors nicely. - Spices and Seasoning: I use one teaspoon of cumin and smoked paprika. These spices add warmth and depth. Don't forget salt and pepper to taste. - Fresh parsley: Chopped fresh parsley adds a bright touch and freshness. It's a simple but effective garnish. - Olive oil drizzle: A drizzle of olive oil enhances the soup's richness. It also adds a nice finish. These ingredients combine to create a rich and comforting garlic chickpea soup. Each element plays a key role in making this dish both simple and flavorful. {{ingredient_image_1}} - Sautéing the vegetables Start by heating olive oil in a large pot over medium heat. Once hot, add the chopped onion, diced carrots, and diced celery. Sauté these vegetables for about 5 to 7 minutes. You want them to be soft and aromatic. - Adding garlic and spices After the vegetables soften, stir in the minced garlic, cumin, and smoked paprika. Cook this mixture for another 2 minutes. The garlic will release a lovely smell that fills your kitchen. - Combining chickpeas and broth Now, it’s time to add the drained chickpeas and vegetable broth to the pot. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. This helps the flavors blend nicely. - Simmering the soup Let the soup simmer for about 15 to 20 minutes. This step allows the flavors to meld together and creates a rich taste. Stir occasionally to keep everything mixed. - Using an immersion blender After simmering, take your immersion blender and purée the soup until smooth. If you like some chunks, blend only half and mix it back in. This gives the soup a nice texture. - Stirring in spinach and seasoning Next, stir in the fresh spinach. Cook for an additional 2 to 3 minutes until the spinach wilts. Finally, season with salt and pepper to taste. The soup is now ready to serve! To boost the taste of your garlic chickpea soup, use spices like thyme, oregano, or cayenne pepper. These spices add depth and warmth. You can also try fresh herbs like basil for a bright note. Homemade broth is a game changer. It brings fresh taste and richness. If you don’t have time, store-bought broth works too. Just choose low-sodium options to control salt levels. You can choose between a chunky or smooth soup. For a chunky soup, blend only half of the mixture. This keeps some chickpeas whole for texture. If you want it smooth, blend all of it until creamy. When blending, use an immersion blender for quick results. It’s easy and keeps cleanup simple. For a traditional blender, let the soup cool slightly before blending. This prevents splatters and burns. This soup pairs well with crusty bread. A slice of sourdough or whole-grain bread makes a great match. You can also serve it with a fresh salad for a light meal. Consider side dishes like roasted vegetables or a grain salad. Quinoa or brown rice adds heartiness to your meal. These options round out the dish and make it even more satisfying. Pro Tips Use Fresh Garlic: Freshly minced garlic gives the soup a more vibrant flavor compared to pre-minced or jarred garlic. Customize Texture: For a heartier soup, blend only half and leave the rest chunky to add some texture. Herb Variations: Experiment with different herbs like thyme or basil to personalize the flavor profile of your soup. Storage Tips: This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months, making it a great meal prep option. {{image_2}} When making garlic chickpea soup, you can easily switch up a few things. Different beans can add variety. If you want, use black beans or white beans instead of chickpeas. Each bean gives a new taste and texture. You can also add other vegetables. Try zucchini, bell peppers, or even sweet potatoes. These will change the soup's flavor and boost nutrition. Just chop them small and add them when you sauté the onions and carrots. For flavor variations, think about spices. You can add more cumin for warmth or chili powder for heat. A pinch of cinnamon adds depth and surprises the taste buds. You might enjoy a creamier soup. Stir in a splash of coconut milk or some cashew cream. This makes the soup rich and smooth. You can also top it with yogurt or a dollop of sour cream. If you need vegan and gluten-free options, you're in luck! This soup is already vegan. Just make sure your broth is gluten-free. Many store-bought vegetable broths are safe. Check the label to be sure. For dairy-free garnishes, use fresh herbs like cilantro or basil. These add freshness without dairy. A squeeze of lemon also brightens the soup and adds a nice zip. Feel free to mix and match these ideas. The soup's base is flexible, so have fun with it! To store leftovers, let the soup cool down first. Pour it into an airtight container. Seal it well before placing it in the fridge. This keeps the soup fresh and tasty. The shelf life is about 3 to 5 days. After that, the flavor and texture may change. For freezing, use a freezer-safe container. Leave some space at the top. The soup may expand as it freezes. You can freeze the soup for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stove over low heat. Stir it often to keep it from burning. Making ahead is easy with this soup. You can cook a big batch on the weekend. Portion it into smaller containers for grab-and-go meals. This saves time on busy days. It’s a great way to eat healthy without hassle. You can use other beans if you want. Black beans or white beans work well. They add great taste and texture. You can also try lentils as a substitute. Lentils cook faster and give a nice flavor. Just remember to adjust cooking times when using lentils. Yes, you can add heat to this soup. Try adding red pepper flakes for a quick kick. You can also use fresh chili peppers for a bold flavor. Another option is to add a dash of hot sauce. Just be careful and add a little at a time to control the heat. This soup is perfect for meal prep. You can easily portion it out for the week. Store it in airtight containers for best results. For freezing, let it cool completely before putting it in the freezer. It lasts up to three months frozen. To reheat, just thaw it overnight and warm it on the stove. This blog post covered the key ingredients to make a great soup. We explored main ingredients, like chickpeas, garlic, and onion, plus a few extra veggies. I provided step-by-step cooking instructions, tips for flavor, and variations to fit your taste. You can store leftovers for later or try different spices for some kick. Remember, this soup is easy to make and customize. Enjoy your cooking and happy eating!$

A hearty and flavorful soup made with chickpeas, garlic, and fresh vegetables.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

2 cans chickpeas, drained and rinsed
6 cloves garlic, minced
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, diced
1 teaspoon cumin
1 teaspoon smoked paprika
4 cups vegetable broth
2 cups fresh spinach
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat.
Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, cumin, and smoked paprika. Cook for an additional 2 minutes, until the garlic is fragrant.
Add the drained chickpeas and vegetable broth to the pot. Bring the mixture to a boil, then reduce to a simmer.
Allow the soup to simmer for about 15-20 minutes, letting the flavors meld together.
Using an immersion blender, purée the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and mix it back in.
Stir in the fresh spinach and season the soup with salt and pepper to taste. Cook for an additional 2-3 minutes until the spinach has wilted.
Serve hot, garnished with fresh parsley.

Notes

For a creamier texture, blend more of the soup.

Keyword chickpeas, garlic, soup, vegetarian