Description
A smooth and silky stovetop blended chickpea soup with a deep garlic finish, perfect for quick weeknight meals.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat until shimmering.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cumin; cook for 1 minute.
- Add chickpeas and vegetable broth; bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley.
Notes
For a chunkier texture, reserve some whole chickpeas before blending and fold them back in. Adjust salt after reheating left overs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 235
- Sugar: 2g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg