Garlic Chickpea Soup is a cozy and hearty dish that warms you up from the inside out. It’s packed with tender chickpeas, fragrant garlic, and a gentle blend of spices that come together in a flavorful, comforting broth. The garlic gives it a nice kick without being overpowering, while the chickpeas add a creamy, satisfying texture that feels nourishing and filling.
I love making this soup when I want something simple but rich in taste. The garlic and chickpeas are such a great combo, and I usually add a squeeze of lemon at the end to brighten everything up. Sometimes, I throw in a handful of fresh herbs, like parsley or cilantro, which makes the soup feel fresh and lively. Plus, it’s pretty quick to prepare, which is a bonus on busy days.
My favorite way to serve this soup is with a big piece of crusty bread for dipping and maybe a drizzle of olive oil on top. It’s the kind of meal that feels like a warm hug, perfect for chilly evenings or when you need a little extra comfort. It’s no wonder this soup is a go-to for so many people looking for something tasty and wholesome without any fuss.
Key Ingredients & Substitutions
Garlic: The star of this soup! Using fresh garlic cloves gives a bold, fresh flavor. If you want a milder taste, add fewer cloves or roast the garlic first for a sweeter touch.
Chickpeas: Canned chickpeas are super convenient and work well here. If you use dried ones, soak and cook them beforehand. You can swap with white beans if chickpeas aren’t handy.
Potatoes: They add creaminess and body. Yukon Gold or Russet potatoes work great. Sweet potatoes can be a tasty twist if you want a slightly sweeter soup.
Spices: Ground cumin brings earthiness. Smoked paprika adds warmth and a subtle smoky note but is optional. Red pepper flakes give heat, so add based on your preference.
Broth: Vegetable broth enhances flavor, but water works in a pinch. Using homemade broth adds extra depth if you have it.
How Do You Get the Perfect Soup Texture Without Making It Too Smooth?
Partially pureeing the soup is key to a nice balance of creamy and chunky. Here’s how I do it:
- Use an immersion blender to blend about half of the soup directly in the pot.
- Leave some chickpeas and potato pieces whole to keep texture.
- If you don’t have one, blend half the soup in a regular blender, then mix it back in.
- This method keeps the soup creamy but still interesting to eat with little bites.
Equipment You’ll Need
- Large pot – I prefer it because it heats evenly and holds enough soup for everyone.
- Immersion blender or regular blender – makes blending the soup smooth and quick, and you can control the texture.
- Cutting board and knife – for chopping the onion, garlic, and potatoes easily.
- Measuring spoons – to add the spices accurately.
Flavor Variations & Add-Ins
- Stir in cooked spinach or kale for added greens and color.
- Add a pinch of turmeric or curry powder for extra flavor and color.
- Top with crumbled feta cheese or a dollop of yogurt for creaminess and tang.
- Use smoked salmon or cooked chicken for a heartier twist and more protein.
How to Make Garlic Chickpea Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 6-8 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 3 cups cooked chickpeas (or 1 can, drained and rinsed)
- 4 cups vegetable broth or water
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (optional)
- ½ teaspoon crushed red pepper flakes (optional, for some heat)
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Juice of half a lemon (optional)
Time You’ll Need:
This soup takes about 10 minutes to prepare and chop the ingredients, then around 25 minutes to cook and blend. So, you’ll be enjoying a warm, tasty bowl in less than 40 minutes total.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for about 5 minutes until it becomes soft and see-through. Next, add minced garlic and cook for 1 to 2 minutes, being careful not to let it brown too much—just enough to release its wonderful fragrance.
2. Add Potatoes and Spices
Stir in the diced potatoes, ground cumin, smoked paprika (if using), and crushed red pepper flakes (if you like a little heat). Cook everything together for about 2 minutes, stirring well so the potatoes get coated nicely with the spices.
3. Cook Chickpeas and Simmer
Add the cooked chickpeas and vegetable broth to the pot. Bring the mixture to a boil, then lower the heat and let it simmer for around 20 minutes, or until the potatoes are tender and easy to pierce with a fork.
4. Blend for Creamy Texture
Using an immersion blender, blend about half of the soup right in the pot to create a creamy yet chunky texture. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, puree it, and then stir it back into the pot.
5. Season and Finish
Season with salt and black pepper to taste. Stir in the chopped fresh parsley and a splash of lemon juice if you like a little brightness. Give everything a good stir, and your delicious garlic chickpea soup is ready to enjoy.
6. Serve and Enjoy
Ladle the soup into bowls, garnish with extra parsley if you like, and serve it hot. It’s fantastic with a slice of crusty bread on the side for dipping!
Can I Use Canned Chickpeas Instead of Cooked Ones?
Yes! Canned chickpeas work perfectly—just drain and rinse them well before adding to the soup. If using dried chickpeas, make sure to soak and cook them beforehand.
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Soup Vegan?
Absolutely! This recipe is naturally vegan when you use vegetable broth. Just be sure any optional toppings, like yogurt or cheese, are replaced with plant-based alternatives.
What Can I Substitute for Potatoes?
If you’d like to switch it up, sweet potatoes or cauliflower work well as substitutes. They’ll add a different flavor and keep the soup creamy when blended.
