Garlic Chickpea Soup is a simple, comforting bowl full of warm flavors and hearty textures. This soup brings together creamy chickpeas and plenty of garlic, simmered in a broth that feels like a gentle hug on a chilly day. It’s easy to make and feels fresh and satisfying with every spoonful.
I love how the garlic gives this soup a nice punch without being overpowering, and the chickpeas add just the right amount of creaminess to make it filling. One of my favorite tricks is to add a squeeze of lemon at the end—it brightens up the flavors and makes the soup feel lighter and fresher.
It’s perfect as a quick weekday lunch or a cozy dinner paired with some crusty bread for dipping. I’ve made this soup on busy nights when I want something nourishing but don’t want to spend too much time cooking, and it always hits the spot. It’s one of those recipes I keep going back to because it’s so simple and gives me that warm, homey feeling with every bowl.
Key Ingredients & Substitutions
Chickpeas: These are the star of the soup. I find canned chickpeas save a lot of time and work well here. If you prefer, you can use dried chickpeas, but soak and cook them beforehand.
Garlic: Using 6-8 cloves gives a strong garlic flavor without being too sharp. If you love garlic, feel free to add more or roast some for a milder, sweeter taste.
Spices: Ground cumin and smoked paprika add warmth and smokiness. If you don’t have smoked paprika, regular paprika or a pinch of chili powder works fine. Red pepper flakes can be skipped or increased depending on your heat preference.
Vegetable Broth: This forms the soup base. Chicken broth is a good alternative if you prefer. If you want a vegan version, just ensure your broth is plant-based.
Lemon Juice: This brightens the whole soup, balancing the richness. It’s optional, but I recommend it for that fresh finish.
How Do You Get the Perfect Creamy but Chunky Texture?
This soup tastes best when it has a smooth base with some chickpeas left whole for texture.
- After simmering, remove the bay leaf to avoid any bitter bits.
- Use an immersion blender to puree about half the soup right in the pot – it’s quick and easy.
- If you don’t have one, transfer half to a blender, pulse until smooth, then add it back to the pot.
- Leaving the other half chunky keeps the soup interesting and hearty.
- Stir well after blending to get an even texture.
This method makes the soup creamy without losing the satisfying bite of chickpeas.
Equipment You’ll Need
- Large pot – I like a deep one to hold all the ingredients comfortably and make stirring easier.
- Immersion blender or regular blender – an immersion blender is quick and easy for blending part of the soup directly in the pot.
- Cutting board and knife – for chopping the onion, garlic, and parsley; simple tools that make prep faster.
- Measuring spoons and cups – to keep everything precise, especially for spices and liquids.
Flavor Variations & Add-Ins
- Stir in cooked spinach or kale for extra greens and color.
- Add cooked sausage, chicken, or shredded beef to make it more filling.
- Sprinkle crumbled feta or a dollop of Greek yogurt on top for added creaminess.
- Use smoked paprika or cayenne instead of regular paprika for a spicy kick.
Garlic Chickpea Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 6-8 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon smoked paprika, plus more for garnish
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 4 cups vegetable broth (or chicken broth)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon juice (optional, for brightness)
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25 minutes to cook. In about 35 minutes, you’ll have a comforting, creamy soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes.
2. Add the Garlic and Spices:
Stir in the minced garlic, ground cumin, smoked paprika, and red pepper flakes (if you want a little heat). Cook for another 1 to 2 minutes until you can smell the fragrant spices.
3. Add Chickpeas and Broth:
Add the drained chickpeas, vegetable broth, and bay leaf to the pot. Stir gently and bring the mixture to a boil.
4. Simmer the Soup:
Lower the heat and let the soup simmer for about 20 minutes, allowing all the flavors to blend nicely.
5. Blend Half the Soup:
Remove the bay leaf. Using an immersion blender, carefully blend about half of the soup until smooth but leave some chickpeas whole for texture. If you don’t have an immersion blender, blend half the soup in a regular blender, then return it to the pot and stir well.
6. Season and Finish:
Season the soup with salt and pepper to your taste. Stir in lemon juice if you like a bit of brightness.
7. Serve and Garnish:
Ladle the soup into bowls. Sprinkle fresh parsley on top, add a few whole chickpeas, and dust with a little smoked paprika. Serve with crusty bread for dipping.
Enjoy your warm, garlicky, and creamy chickpea soup!
Can I Use Dried Chickpeas Instead of Canned?
Yes! Just be sure to soak the dried chickpeas overnight and cook them until tender before using. This adds extra time but can enhance the flavor and texture.
How Can I Make This Soup Spicier?
Increase the amount of red pepper flakes or add a pinch of cayenne pepper. You can also garnish with fresh chopped chili for an extra kick.
Can I Prepare This Soup in Advance?
Absolutely! The flavors even improve after sitting. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to three days. To reheat, warm on the stove over low heat, stirring occasionally. You may need to add a splash of broth or water to loosen it up.
