Garlic Chickpea Soup is a simple and hearty dish that’s full of comforting flavors. It combines creamy chickpeas with plenty of garlic and warm spices to create a bowl that feels both nourishing and cozy. The smooth texture of the chickpeas paired with the gentle bite of garlic makes this soup a perfect choice when you want something filling but not too heavy.
I love making this soup on chilly days when I need something that warms me right up. One of my favorite tricks is to roast the garlic before adding it, which gives the soup a mellow and slightly sweet flavor that always surprises people. Plus, it’s so easy to throw together, making it a go-to for quick weeknight dinners when I don’t want to fuss over complicated recipes.
To serve, I usually add a drizzle of olive oil and sprinkle some fresh herbs or a pinch of chili flakes on top for a little kick. It pairs wonderfully with crusty bread for dipping, turning a simple meal into something special. This Garlic Chickpea Soup always brings a little bit of comfort to the table, and I hope it becomes one of your favorites too!
Key Ingredients & Substitutions
Garlic: This soup relies on garlic for its warm, fragrant flavor. If you want a milder taste, reduce the cloves or roast them first for a sweeter, softer flavor. Fresh garlic always works best here.
Chickpeas: Canned chickpeas save time and work well. If using dried, soak overnight and cook until very tender. They add creaminess and heartiness to the soup.
Vegetables (onion, carrot, celery): These create a classic flavor base. You can swap celery for fennel or add leek for a slightly different taste. They add depth and texture.
Spices (cumin, smoked paprika, chili flakes): These give warmth and a subtle smoky kick. If you don’t have smoked paprika, sweet paprika or a pinch of cayenne work. Adjust chili flakes based on your heat preference.
Broth: Vegetable broth keeps it vegan, but chicken broth can add more richness if you prefer. Homemade or store-bought both work fine.
Lemon juice: Adds brightness and balances the richness. Fresh lemon juice is best—avoid bottled for a fresher flavor.
How Do You Get the Perfect Creamy Texture Without Losing All the Chickpeas?
Creating a creamy soup with a bit of texture is easy and makes the soup feel special. Here’s how I do it:
- After simmering, use an immersion blender to puree about half the soup right in the pot. This thickens the soup while leaving plenty of chickpeas whole for bite.
- If you don’t have an immersion blender, scoop half the soup into a regular blender. Blend until smooth, then stir it back into the pot.
- Aim for a balance where the soup is creamy but still chunky enough to enjoy the chickpeas’ texture.
- Season again after blending. Sometimes the flavor changes slightly when pureed, so a quick check on salt and pepper helps.
Equipment You’ll Need
- Large pot – I prefer a big pot to cook the vegetables and simmer the soup easily. It makes stirring and blending more manageable.
- Immersion blender – This handheld blender is perfect for blending part of the soup directly in the pot, saving time and cleanup.
- Wooden spoon – Great for stirring ingredients without scratching the pot and for sautéing vegetables gently.
- Measuring spoons and cups – Keep your spices and liquids just right for perfect flavor every time.
- Cutting board and knife – Handy for chopping onions, carrots, celery, and garlic efficiently.
Flavor Variations & Add-Ins
- Spice it up with curry powder or turmeric to add a warm, earthy flavor that pairs well with the chickpeas.
- Add chopped spinach, kale, or other greens toward the end of cooking for extra nutrients and color.
- Stir in cooked sausage or shredded chicken for a heartier version with protein.
- Top with a dollop of yogurt or a sprinkle of feta cheese for added creaminess and tang.
Garlic Chickpea Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 6-8 cloves garlic, minced (adjust based on preference)
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon chili flakes (optional, for a slight kick)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Juice of 1 lemon
- Crusty bread, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30 minutes to cook. So, set aside about 40 minutes total from start to finish. It’s a quick and easy recipe that fills your kitchen with inviting aromas!
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Stir and cook until they start to soften, about 5 to 7 minutes.
2. Add Garlic and Spices:
Mix in the minced garlic and cook for 1 to 2 more minutes, until you can smell the wonderful garlic aroma but it hasn’t browned. Then add the ground cumin, smoked paprika, and chili flakes. Stir and cook for 30 seconds to wake up these flavors.
3. Add Chickpeas and Broth:
Pour in the drained chickpeas and vegetable broth. Bring everything to a boil, then turn the heat down and let the soup simmer gently. Let it cook uncovered for 20 to 25 minutes, until the veggies are soft and all the flavors blend.
4. Blend for Creaminess:
Use an immersion blender to partially puree the soup right in the pot. This makes the texture creamy but keeps some whole chickpeas for a nice bite. If you don’t have an immersion blender, blend about half the soup in a regular blender and then mix it back in.
5. Finish and Serve:
Stir in the fresh parsley and lemon juice. Taste the soup and add salt and pepper as you like. Serve it hot, topped with more parsley and a drizzle of olive oil or a pinch of chili flakes if you want a little extra kick. Don’t forget the crusty bread for dipping!
Can I Use Dried Chickpeas Instead of Canned?
Yes! Just be sure to soak them overnight and cook them until tender before adding to the soup. This will ensure they have the right texture and cook evenly with the other ingredients.
How Can I Make This Soup Vegan?
This recipe is naturally vegan if you use vegetable broth. Just avoid chicken broth and double-check your broth label to keep it plant-based.
Can I Freeze Leftover Soup?
Absolutely! Let the soup cool completely, then store it in airtight containers in the freezer for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
What Can I Substitute for Fresh Parsley?
If you don’t have fresh parsley, try using fresh cilantro, basil, or even a pinch of dried parsley. Fresh herbs brighten the soup, but dried can work in a pinch too.
