Garlic Chickpea Soup is warm, simple, and full of flavor. It uses cans of chickpeas, garlic, onion, broth, and spinach. You can make it fast and eat it any night.
Why make this recipe
This soup is cheap, healthy, and quick to cook. It needs little time and few ingredients. If you like easy comfort meals, try this 3-ingredient crock pot pork chops for another simple dish.
How to prepare Garlic Chickpea Soup
Start by chopping the onion and mincing the garlic. Heat oil in a pot, then cook the onion and garlic until soft. Add spices, chickpeas, and broth. Let it simmer so the flavors join. Stir in spinach at the end so it wilts but stays bright.
Ingredients:
- 2 cans chickpeas, rinsed and drained
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 cups vegetable broth
- 2 cups spinach
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Lemon juice (optional for serving)
Steps:
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, sauté until the onion is translucent.
- Stir in cumin and cook for another minute.
- Add the chickpeas and vegetable broth, bringing the mixture to a boil.
- Reduce heat and let simmer for about 10 minutes.
- Stir in spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve warm with a squeeze of lemon juice, if desired.
FAQ
Q: Can I use dried chickpeas?
A: Yes. Soak and cook them first. Use about 1.5 cups cooked chickpeas for each can.
Q: Can I add other vegetables?
A: Yes. Carrots or diced tomatoes work well. Add them with the broth.
Q: Is this soup good for meal prep?
A: Yes. It stores well and reheats easily.
Q: Can I make it spicy?
A: Yes. Add red pepper flakes or a dash of hot sauce.
How to serve Garlic Chickpea Soup
Serve hot in bowls. Add a slice of bread or a simple salad. A squeeze of lemon brightens the flavor.
How to store Garlic Chickpea Soup
Cool the soup, then put it in airtight containers. Keep in the fridge for 3–4 days. Freeze up to 3 months. Thaw in the fridge, then reheat on the stove.
Tips to make Garlic Chickpea Soup perfectly
- Rinse the chickpeas to remove can salt and cloudiness.
- Don’t overcook the spinach. Add it last so it stays fresh.
- Taste and add salt at the end. Cumin and broth can add saltiness.
Variations (if possible)
- Puree half the soup for a creamier texture.
- Add chopped potatoes for a heartier version.
- Stir in a spoon of tahini for a nutty flavor.
Garlic Chickpea Soup
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A warm, simple, and flavorful soup made with chickpeas, garlic, onion, and spinach, perfect for quick meals.
Ingredients
- 2 cans chickpeas, rinsed and drained
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 cups vegetable broth
- 2 cups spinach
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Lemon juice (optional for serving)
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, sauté until the onion is translucent.
- Stir in cumin and cook for another minute.
- Add the chickpeas and vegetable broth, bringing the mixture to a boil.
- Reduce heat and let simmer for about 10 minutes.
- Stir in spinach and cook until wilted.
- Season with salt and pepper to taste.
- Serve warm with a squeeze of lemon juice, if desired.
Notes
Rinse chickpeas to remove excess salt. Don’t overcook spinach, and adjust salt to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean