Garlic Chickpea Soup
A heartwarming and nourishing soup made with chickpeas, vibrant vegetables, and aromatic spices, perfect for chilly evenings or a quick healthy meal.
Ingredients
Base Ingredients
- 2 cans canned chickpeas (drained and rinsed)
- 4 cups vegetable broth Can substitute with chicken broth
- 4 cloves garlic (minced)
- 1 medium onion (chopped)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups spinach (optional) Can be omitted
- Lemon wedges for serving
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, sautéing them until they’re softened, about 5-7 minutes.
- Stir in the minced garlic and cumin, cooking for about 1 minute until the aroma fills the kitchen.
- Add the chickpeas and vegetable broth; bring the mixture to a boil.
- Reduce heat and let it simmer for 15-20 minutes to allow the flavors to mingle.
- If using, stir in the spinach until it wilts into the soup.
- Season with salt and pepper to taste, adjusting as needed.
- Serve hot with lemon wedges on the side.
Notes
For extra flavor, consider roasting the chickpeas before adding them to the soup. You can also adjust the spices or blend the soup for a creamier texture.