This Garlic Chickpea Soup is a simple, comforting bowl filled with hearty chickpeas, a rich garlic punch, and a smooth, cozy broth. It’s perfect for chilly days when you want something warm and satisfying but not too heavy. The garlic gives it a nice kick without being overwhelming, and the chickpeas add a lovely texture and protein boost.
I love making this soup on busy weeknights because it comes together quickly and uses ingredients I usually have on hand. The garlic flavor really develops as it simmers, and I find that letting it rest for a bit before serving makes it taste even better. I often add a squeeze of lemon or sprinkle of fresh herbs to brighten it up right before digging in.
My favorite way to enjoy this soup is with some crusty bread on the side for dipping. It’s a meal that feels homey and nourishing, something I always turn to when I need a little comfort. Plus, it’s a great way to enjoy chickpeas beyond the usual salads and stews!
Key Ingredients & Substitutions
Garlic: The star of this soup. Using fresh garlic cloves gives the best flavor. If you’re short on time, garlic powder can work but won’t be as vibrant.
Chickpeas: Canned chickpeas are a huge time-saver. If using dried, soak overnight and cook until tender. They add creaminess and protein that makes the soup hearty.
Potatoes: They help thicken the soup. Yukon gold or russet potatoes work well. You can swap with sweet potatoes for some natural sweetness.
Spices: Turmeric, cumin, and smoked paprika add warmth and depth. If you don’t have smoked paprika, regular paprika or a pinch of cayenne spice works for a little heat.
Greens: Spinach or kale add a nice freshness. You can skip them or substitute with Swiss chard or collard greens, depending on what you like or have on hand.
How Do I Get the Perfect Texture in Garlic Chickpea Soup?
Balancing creamy and chunky textures makes this soup special. Here’s how:
- Cook chickpeas and potatoes until very tender—they’re key for creaminess.
- Use an immersion blender to puree part of the soup for creaminess while leaving some chickpeas whole.
- If you don’t have an immersion blender, carefully blend half the soup in a blender and return it.
- Be gentle blending so you don’t end up with a totally smooth soup unless that’s what you prefer.
- Add fresh greens at the end so they stay bright and just wilt.
This mix of blended and whole ingredients gives your soup a nice body and bite without being too thick or too thin.
Equipment You’ll Need
- Large pot – I find it perfect for cooking the soup evenly and easily transferring between stove and blender if needed.
- Knife and chopping board – making chopping onions, garlic, and potatoes quick and safe.
- Immersion blender (or regular blender) – handy for blending part of the soup to get the desired texture.
- Measuring spoons and cups – to measure spices and liquids accurately.
- Wooden spoon or spatula – for stirring the ingredients as they cook, preventing sticking.
Flavor Variations & Add-Ins
- Use red lentils instead of chickpeas for a softer, creamier texture and quick cook time.
- Stir in a splash of coconut milk for a richer, slightly sweet flavor.
- Add roasted red peppers or sun-dried tomatoes for a smoky, sweet twist.
- Sprinkle with feta cheese and fresh herbs like parsley for a Mediterranean touch.
How to Make Garlic Chickpea Soup?
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 6-8 cloves garlic, minced (adjust to taste)
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and diced
- 3 cups cooked chickpeas (or 1 can chickpeas, drained and rinsed)
- 4 cups vegetable broth (or chicken broth for non-vegetarian)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
Optional Additions & Garnishes:
- 1 cup fresh spinach or kale, chopped
- 1 tablespoon lemon juice (for brightness)
- Fresh parsley or cilantro, chopped (for garnish)
- Red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This Garlic Chickpea Soup takes about 10 minutes of preparation time, including chopping and sautéing. Then, you’ll simmer the soup for about 20-25 minutes until the potatoes are tender. Blending and final touches take a few more minutes, so overall, expect about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Sauté Garlic and Onion:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the minced garlic and chopped onion. Cook gently, stirring often, until they soften and smell wonderful—this should take about 5 to 7 minutes. Be careful not to let the garlic burn.
2. Add Potatoes and Spices:
Add the diced potatoes into the pot and stir for a couple of minutes, letting them soak up the garlic and oil flavors. Then sprinkle in the turmeric, cumin, smoked paprika, salt, and black pepper. Stir to mix evenly.
3. Cook Chickpeas and Simmer:
Stir in the cooked chickpeas. Pour in the vegetable broth and bring everything to a gentle boil. Lower the heat and let the soup simmer gently for 20 to 25 minutes, or until the potatoes are soft and cooked through.
4. Blend the Soup for Creaminess:
Using an immersion blender, blend part of the soup to your preferred texture. Some like it smooth, while others enjoy a chunkier soup with whole chickpeas. If you don’t have an immersion blender, carefully transfer half the soup into a regular blender, puree it, and then pour it back into the pot.
5. Add Greens and Final Seasoning:
If you want to add spinach or kale, stir the chopped greens into the hot soup now. Cook for another 5 minutes until the leaves have just wilted. Then taste your soup and adjust with more salt, pepper, or a splash of lemon juice to brighten the flavors.
6. Serve and Garnish:
Ladle the soup into bowls and sprinkle with fresh parsley or cilantro, a pinch of smoked paprika, and red pepper flakes if you like a little heat. Serve hot, with crusty bread or a fresh salad on the side if you like.
Can I Use Canned Chickpeas Instead of Cooked Dried Chickpeas?
Yes, canned chickpeas work perfectly and save time! Just drain and rinse them well before adding to the soup. If using dried chickpeas, soak overnight and cook until tender before proceeding.
How Can I Make This Soup Vegan?
Simply use vegetable broth instead of chicken broth and skip any dairy garnishes. The recipe as written is vegan-friendly if you choose vegetable broth and plant-based toppings.
Can I Freeze Leftover Garlic Chickpea Soup?
Absolutely! Let the soup cool completely, then transfer it into airtight containers or freezer bags. Freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove.
How Can I Adjust the Soup’s Thickness?
If you prefer a thinner soup, add a bit more broth or water while simmering. To make it thicker, blend more of the soup or add extra potatoes. Cook a little longer to let it reduce.
