Description
A quick and comforting garlic chickpea soup that is vegan, hearty, and perfect for busy weeknights.
Ingredients
Base Ingredients
- 2 tablespoons Olive oil (For sautéing)
- 1 medium Onion, diced (Yellow or white)
- 1 cup Carrots, diced (Optional but adds sweetness)
- 1 cup Celery, diced (Optional but adds depth)
- 5-8 cloves Garlic, finely chopped or grated (For depth of flavor)
- 2 cans Chickpeas, drained and rinsed (Or about 3 cups cooked)
- 4-5 cups Vegetable broth (Low-sodium if possible)
Spices and Seasoning
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- to taste Black pepper
- a pinch Chili flakes
- 1 whole Lemon, zest and juice (For freshness)
- to taste Salt (Add to taste at the end)
Optional Boosters
- 2 tablespoons Nutritional yeast (For extra flavor)
- 1/4 cup Fresh parsley, chopped (For garnish)
- 1 tablespoon Tahini (Optional, for creaminess)
Instructions
Preparation
- Warm olive oil in a pot over medium heat.
- Add onion, carrot, and celery if using. Cook until soft and lightly golden.
- Add garlic and cook for 30 to 60 seconds until fragrant, avoiding browning.
- Stir in cumin, smoked paprika, and chili flakes; toast the spices for 30 seconds.
Cooking
- Add chickpeas and broth. Bring to a simmer and cook for 10 to 15 minutes.
- Adjust salt and pepper. Add lemon zest and juice to taste.
- Blend part of the soup with an immersion blender or scoop 2 cups into a blender and purée, then return to the pot.
- Leave the soup as chunky or smooth as you prefer.
Serving
- Finish with fresh parsley and a splash of olive oil. Taste and adjust salt and lemon just before serving.
Notes
Store in a sealed container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently on the stove, adding a splash of water or broth if it thickens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Soup
- Cuisine: American, Vegan