Name: Easy Garlic Chickpea Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 cans chickpeas, drained and rinsed; 4–5 garlic cloves, minced or thinly sliced; 1 medium onion, chopped; 2 tablespoons olive oil; 4 cups vegetable broth (or chicken broth for non-vegan); 1 tablespoon lemon juice; Salt and black pepper to taste; Optional: crushed red pepper flakes; Optional: fresh parsley or thyme for garnish

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Easy Garlic Chickpea Soup is the cozy, no-fuss meal I reach for when I want something warm, hearty, and nourishing without spending hours in the kitchen. It’s made with humble pantry staples like canned chickpeas, garlic, and broth—but the end result is a silky, deeply flavorful soup that feels like comfort in a bowl.

Why You’ll Love This Recipe

I love that this soup comes together quickly, using ingredients I almost always have on hand. It’s plant-based, protein-packed, and rich in garlicky goodness. Whether I serve it as a light lunch or a simple dinner with crusty bread, it’s always satisfying. Plus, it’s incredibly adaptable—I can blend it for a smooth texture or leave it chunky for something more rustic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned chickpeas, drained and rinsed
Garlic cloves, minced or thinly sliced
Onion, chopped
Olive oil
Vegetable broth (or chicken broth if I’m not keeping it vegan)
Lemon juice
Salt
Black pepper
Crushed red pepper flakes (optional, for heat)
Fresh herbs like parsley or thyme (optional for garnish)

Directions

I start by heating olive oil in a large pot over medium heat. I sauté the onions and garlic until fragrant and golden, about 5–7 minutes.
I add the chickpeas and stir to coat them in the garlicky oil.
I pour in the broth and bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes to let the flavors meld.
For a creamier texture, I use an immersion blender to blend part of the soup, or I transfer a few cups to a blender and return it to the pot.
I finish it off with lemon juice, salt, and pepper to taste. A sprinkle of herbs or red pepper flakes goes on top before serving.

Servings and timing

This recipe makes about 4 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes add baby spinach or kale at the end for extra greens.
For a creamier version, I stir in a spoonful of tahini or a splash of coconut milk.
I’ve swapped out chickpeas for white beans with great results.
I toss in diced carrots or celery with the onions when I want a heartier base.
I often top it with crispy chickpeas or a drizzle of chili oil for texture and kick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm it gently on the stovetop over medium heat or microwave it in 1-minute intervals, stirring in between. If it thickens too much, I just add a splash of broth or water to loosen it up.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but I make sure to soak and cook them first. It adds time, but the flavor is amazing.

Is this soup freezer-friendly?

Absolutely. I let it cool completely, portion it into containers, and freeze for up to 3 months. It reheats beautifully.

Do I have to blend the soup?

Not at all. I sometimes leave it chunky for a rustic feel or blend only part of it for a creamy-chunky mix.

What can I serve with this soup?

I usually pair it with crusty bread, pita, or a simple green salad. It’s also great with a grilled cheese.

Can I make it in a slow cooker?

Yes, I’ve done it by sautéing the garlic and onions first, then adding everything to the slow cooker and cooking on low for 4–5 hours.

Conclusion

Easy Garlic Chickpea Soup is one of those comforting, nourishing recipes that I always keep in my back pocket. It’s fast, flexible, and full of flavor, making it perfect for weeknights, lazy weekends, or anytime I want something hearty and wholesome without the hassle. I love how simple ingredients can come together to create something so warm and satisfying.

Easy Garlic Chickpea Soup

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Easy Garlic Chickpea Soup is a cozy, protein-packed, plant-based meal made with pantry staples like canned chickpeas, garlic, and broth.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Soup, Main
Method: Stovetop
Cuisine: Mediterranean-Inspired
Diet: Vegan

Ingredients

2 cans chickpeas, drained and rinsed
4–5 garlic cloves, minced or thinly sliced
1 medium onion, chopped
2 tablespoons olive oil
4 cups vegetable broth (or chicken broth for non-vegan)
1 tablespoon lemon juice
Salt and black pepper to taste
Optional: crushed red pepper flakes
Optional: fresh parsley or thyme for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Sauté garlic and onion for 5–7 minutes, until soft and fragrant.
Add chickpeas and stir to coat in the garlicky oil.
Pour in broth, bring to a boil, then reduce heat and simmer for 20 minutes.
For a creamier texture, blend part of the soup with an immersion blender or in batches.
Stir in lemon juice, salt, and pepper to taste.
Garnish with fresh herbs or red pepper flakes, and serve warm.