Description
Easy Garlic Chickpea Soup is a comforting, vegan, and gluten-free dish, packed with tender chickpeas, garlic, and savory herbs, making it an ideal quick meal.
Ingredients
- 2 tbsp olive oil
- 6–8 cloves garlic, minced
- 1 medium onion, chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 2 cans (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth (or chicken broth)
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 tsp dried thyme (or 2 tsp fresh thyme)
- 1 bay leaf
- Salt and pepper, to taste
- Fresh lemon juice (optional, for brightness)
- Fresh parsley, for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic, onion, carrot, and celery. Sauté for 5–7 minutes until vegetables soften and garlic is fragrant.
- Stir in chickpeas, vegetable broth, diced tomatoes (with juice), thyme, and bay leaf. Bring to a simmer.
- Let the soup simmer for 15–20 minutes, allowing flavors to meld.
- Season with salt, pepper, and a squeeze of fresh lemon juice to taste.
- Remove the bay leaf before serving. Garnish with fresh parsley, if desired.
- Serve warm with crusty bread or a side salad for a complete meal.
Notes
- Add spinach, kale, or Swiss chard for extra greens.
- For heat, add red pepper flakes or jalapeño to taste.
- If you prefer a creamy texture, blend part or all of the soup.
- To make it heartier, add cooked quinoa, rice, or farro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 7g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
