Garlic Chickpea Soup
A quick, nourishing, and comforting garlic chickpea soup that comes together in under 30 minutes, perfect for weeknight meals.
Ingredients
Base Ingredients
- 1 can chickpeas, drained and rinsed Reserve a few for garnish if desired
- 4 cloves garlic, minced Or use roasted garlic for a milder flavor
- 1 medium onion, chopped Yellow or sweet onion
- 4 cups vegetable broth Use low-sodium if watching salt
- 2 cups spinach or kale, roughly chopped Kale needs a minute more to soften
Seasoning and Oil
- 2 tablespoons olive oil Can be swapped for avocado oil for a neutral taste
- 1 teaspoon cumin, ground
- to taste Salt and pepper
- as needed Lemon wedges for serving
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté, stirring occasionally, until the onion is soft and translucent (about 5 minutes).
- Add the minced garlic and cook for another 30–45 seconds until fragrant—don’t let it brown.
- Sprinkle in 1 teaspoon of cumin and stir for about 1 minute to bloom the spice.
Cooking
- Pour in 4 cups of vegetable broth and bring the pot to a gentle boil.
- Add the drained and rinsed chickpeas, reduce heat, and simmer for about 10 minutes.
- Stir in 2 cups of spinach or kale until wilted.
- Season with salt and pepper to taste. Serve hot with lemon wedges.
Notes
This soup is easy to batch-cook and can be topped with olive oil, chopped parsley, or toasted chickpeas for crunch. It pairs well with crusty bread, grilled cheese, or grain salads. For flavor variations, consider adding coconut milk, smoked paprika, or other toppings.