Garlic Chickpea Soup is a simple, hearty, and comforting dish that’s packed with flavor and goodness. The star ingredients are tender chickpeas, plenty of garlic, and a warm broth that feels just right on cooler days. It’s a nice balance of smooth textures and a bit of garlicky punch that makes every spoonful satisfying.
I love making this soup when I want something easy but filling. The garlic really shines here—it fills the kitchen with a cozy aroma that makes you feel instantly at home. One little tip I have is to toast the garlic before adding it to bring out even more flavor without any bitterness. It’s a small step that makes a big difference!
This soup is perfect when served with a crusty piece of bread or a simple green salad on the side. I always find myself coming back to it for an easy weeknight dinner or whenever I need a little comfort in a bowl. It’s one of those recipes that feels like a warm hug after a long day.
Key Ingredients & Substitutions
Chickpeas: These are the heart of the soup. I prefer canned chickpeas for convenience, but you can use dried ones soaked overnight and cooked until tender. They add creaminess and body to the soup.
Garlic: Fresh garlic gives the soup its signature kick. If you want a milder taste, reduce the cloves or use roasted garlic for a sweeter flavor. Avoid burnt garlic, as it can taste bitter.
Vegetable Broth: This adds depth and warmth. If you don’t have broth, water with a bouillon cube works fine. Chicken broth is a good alternative if you prefer a non-vegetarian version.
Turmeric and Cumin: These spices add earthy notes and a lovely golden color. You can try coriander or smoked paprika for a different twist if you like.
Dill or Parsley: Fresh herbs brighten the soup at the end. I usually use dill for a nice herbal lift, but parsley or cilantro also work well.
How Do You Get the Best Garlic Flavor Without Bitterness?
Garlic can quickly go from fragrant to bitter if cooked too fast or at too high heat. Here’s how to avoid that:
- Use medium heat and add garlic to preheated oil to soften it gently.
- Stir often and watch closely. When garlic turns light golden and smells strong but pleasant, it’s ready.
- If garlic starts to brown too fast, lower the heat or remove the pan from heat briefly.
- For a milder taste, try roasting whole garlic cloves until soft and sweet, then mash and stir in.
Taking a little time with the garlic boosts the whole soup’s flavor beautifully without any harsh notes.
Equipment You’ll Need
- Large Soup Pot – I recommend a sturdy, wide pot to cook all the vegetables and simmer the soup evenly.
- Sharp Knife & Cutting Board – For chopping garlic, onion, carrots, and celery easily and safely.
- Can Opener – To open the canned chickpeas conveniently.
- Potato Masher or Wooden Spoon – To mash some chickpeas and thicken the soup to your liking.
- Measuring Spoons – For accurate spice measurement and seasoning.
Flavor Variations & Add-Ins
- Swap chickpeas for lentils or white beans for different textures and flavors.
- Add chopped spinach or kale near the end for extra greens and nutrients.
- Stir in a teaspoon of smoked paprika or curry powder for a smoky or spicy twist.
- Top with grated Parmesan or a dollop of Greek yogurt for extra richness.
How to Make Garlic Chickpea Soup
Ingredients You’ll Need:
Main Ingredients:
- 2 tablespoons olive oil
- 6-8 large garlic cloves, minced
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 1 celery stalk, diced
- 4 cups vegetable broth (or chicken broth)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 teaspoon ground turmeric (for color and mild flavor)
- 1/2 teaspoon cumin powder
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, chopped for garnish
- Optional: 1 tablespoon lemon juice for brightness
How Much Time Will You Need?
This Garlic Chickpea Soup takes about 10 minutes to prepare and 25-30 minutes to cook. In about 35-40 minutes, you’ll have a warm, delicious, and healthy soup ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Garlic and Vegetables:
Heat the olive oil in a large pot over medium heat. Add the minced garlic and cook gently for 2-3 minutes, stirring often until fragrant and just turning lightly golden (be careful not to burn it). Then add the chopped onion, carrots, and celery. Cook for about 5-7 minutes until the vegetables have softened.
2. Add Spices and Broth:
Stir in the turmeric and cumin powder, mixing them well with the vegetables. Pour in the vegetable broth and bring the mixture to a boil.
3. Add Chickpeas and Simmer:
Add the chickpeas to the pot. Reduce the heat to low and let the soup simmer for 15-20 minutes. This allows the flavors to blend and the vegetables to become tender.
4. Season and Thicken the Soup:
Season with salt and pepper to taste. If you like a little brightness, add the optional lemon juice now. Use a potato masher or the back of a spoon to gently mash some of the chickpeas right in the pot. This helps thicken the soup while keeping lots of whole chickpeas for texture.
5. Serve and Garnish:
Ladle the soup into bowls and sprinkle generously with chopped fresh dill or parsley. Serve it hot with crusty bread or a simple side salad for a cozy meal.
Can I Use Dried Chickpeas Instead of Canned?
Yes! Just remember to soak dried chickpeas overnight and boil them until tender before adding them to the soup. This will take longer but adds a fresh texture and flavor.
How Should I Store Leftover Garlic Chickpea Soup?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Freeze This Soup?
Absolutely! Let the soup cool completely, then freeze in portions. It keeps well for up to 3 months. Thaw overnight in the fridge before reheating.
How Can I Adjust the Garlic Flavor?
For a milder garlic taste, reduce the number of cloves or roast the garlic before adding it. Roasting softens the sharpness and adds a sweet, mellow flavor.
