Hey there, it’s Clara from Cooking Inspired! I don’t know about you, but there’s something incredibly comforting about a warm bowl of soup on a busy day. That’s why I’m so excited to share my creamy garlic chickpea soup recipe with you! It’s unbelievably simple, packed with flavor, and can be ready in under 30 minutes.
Table of Contents
Why You’ll Love This Creamy Garlic Chickpea Soup
- Quick & Easy: This recipe is perfect for busy weeknights, ready in under 30 minutes.
- One-Pot Wonder: Minimal cleanup with this simple, one-pot recipe!
- Rich & Comforting Flavor: Creamy, garlicky, and packed with deliciousness, it’s the perfect comfort food.
- Simple Ingredients: This recipe uses ingredients you probably already have in your pantry.
Ingredients for Creamy Garlic Chickpea Soup
- 1 Tbsp olive oil, plus more for drizzling
- 3 large garlic cloves, minced or pressed
- 1 tsp paprika
- 1 tsp dried rosemary
- ½ tsp dried thyme
- ¼ tsp chili flakes
- 2 cans (15 oz each) chickpeas
- 1 (6oz-180 grams) large potato, diced
- 2 cups (480 ml) low-sodium vegetable broth
- salt & black pepper, to taste
A Note on Ingredients
I always opt for extra virgin olive oil for the best flavor and health benefits. Freshly minced or pressed garlic makes a huge difference in this creamy garlic chickpea soup. It adds a pungent, aromatic flavor that garlic powder just can’t replicate. For the broth, I like to use low-sodium vegetable broth to control the saltiness of the final dish. If you don’t have vegetable broth on hand, you can use water with a bouillon cube. Feel free to adjust the chili flakes to your spice preference, or omit them altogether if you’re not a fan of heat.
How to Make Creamy Garlic Chickpea Soup: Step-by-Step
- Firstly, pour one of the cans of chickpeas with its liquid into a blender and purée until smooth.
- Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 1 minute, or just until it’s fragrant and smells good.
- Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, paprika, rosemary, thyme, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.
- Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low and allow it to simmer for 25 minutes, stirring occasionally.
- Taste the soup and adjust the seasoning according to your taste (and that depends mostly on the salt content of your broth, I added about ¼ tsp of salt).
- Serve hot with freshly ground pepper and a drizzle of olive oil if you wish, and don’t skip crusty bread for dipping! 🙂
Ingredient Substitutions
| Ingredient | Substitution Options |
|---|---|
| Vegetable Broth | Chicken Broth, Bouillon, Water + Seasoning |
| Dried Rosemary | Italian Seasoning, Fresh Rosemary (use 1 tbsp chopped) |
| Paprika | Smoked Paprika, Chili Powder (adjust quantity) |
Creamy Garlic Chickpea Soup Variations
- Spicy: Add more chili flakes or a pinch of cayenne pepper for an extra kick.
- Smoky: Use smoked paprika instead of regular paprika, and add a touch of liquid smoke for a deeper flavor.
- Mediterranean: Stir in some sun-dried tomatoes, Kalamata olives, and crumbled feta cheese after cooking.
What to Serve with Your Soup
I love serving this creamy garlic chickpea soup with a side of crusty bread for dipping. A simple green salad with a lemon vinaigrette complements the soup nicely. For something more substantial, try pairing it with a grilled cheese sandwich. Don’t forget to garnish your soup with a swirl of olive oil, a sprinkle of fresh herbs, or a dollop of yogurt for added richness!
Equipment Suggestions
To make this creamy garlic chickpea soup, you’ll need a good quality pot. A blender (either immersion or countertop) is essential for creating the creamy texture. Measuring spoons will help you accurately measure the spices.
Common Mistakes and How to Avoid Them
One common mistake is not sautéing the garlic long enough. Sauté the garlic until it’s fragrant, but be careful not to burn it, as this will make the soup taste bitter. Another mistake is not seasoning properly. Taste the soup throughout the cooking process and adjust the seasoning as needed. Be careful not to overcook the potatoes. They should be tender but not mushy.
Troubleshooting Your Soup
If your soup is too thick, simply add more broth until you reach your desired consistency. If it’s too thin, simmer it for a bit longer to allow some of the liquid to evaporate or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). If the soup isn’t flavorful enough, add more garlic, herbs, or spices to taste.
The History of Chickpea Soup
Chickpea soup has a long and rich history, particularly in Mediterranean and Middle Eastern cuisine. It’s a staple dish in many cultures, with countless variations and regional specialties.
How to Store Creamy Garlic Chickpea Soup
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. Let the soup cool completely before transferring it to freezer-safe containers or bags. Thaw the soup in the refrigerator overnight before reheating. Reheat the soup gently on the stovetop over medium heat, stirring occasionally, until heated through.
Creamy Garlic Chickpea Soup Recipe Card
The Ultimate Creamy Garlic Chickpea Soup
Ingredients
Equipment
Method
- Firstly, pour one of the cans of chickpeas with its liquid into a blender and purée until smooth.
- Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 1 minute, or just until it’s fragrant and smells good.
- Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, paprika, rosemary, thyme, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.
- Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low and allow it to simmer for 25 minutes, stirring occasionally.
- Taste the soup and adjust the seasoning according to your taste (and that depends mostly on the salt content of your broth, I added about ¼ tsp of salt).
- Serve hot with freshly ground pepper and a drizzle of olive oil if you wish, and don’t skip crusty bread for dipping! 🙂
Notes
Nutrition Information
Per serving (approximate):
- Calories: 250
- Fat: 10g
- Protein: 10g
- Carbohydrates: 35g
Frequently Asked Questions
- Can I freeze chickpea soup? Yes, you can freeze chickpea soup for up to 2-3 months.
- Is chickpea soup good for you? Absolutely! Chickpea soup is packed with fiber, protein, and vitamins.
- How do you thicken chickpea soup? Simmer longer or add a cornstarch slurry.
- What goes well with chickpea soup? Crusty bread, a side salad, or a grilled cheese sandwich.
- How long does chickpea soup last in the fridge? 3-4 days.
- What are the health benefits of chickpea soup? It’s a good source of fiber, protein, and essential nutrients.
Conclusion
I hope you enjoy this creamy garlic chickpea soup as much as I do! It’s a simple, delicious, and comforting meal that’s perfect for any day of the week. Now, I would love to hear from you! Leave a comment below, ask a question, or share your results. If you enjoyed this recipe, please rate it! Happy cooking!
