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Easy Garlic Chickpea Soup: Your New Weeknight Staple

Close-up of a bowl of creamy, yellow chickpea soup generously garnished with chopped fresh parsley.
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Make this comforting, flavorful chickpea soup quickly. It uses pantry staples for a satisfying, healthy meal perfect for chilly nights or a simple dinner solution.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 4 cups vegetable broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/2 cup heavy cream or full-fat coconut milk (for creamy version)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, oregano, thyme, and red pepper flakes, if using. Cook for 1 minute until fragrant.
  3. Add one can of the rinsed chickpeas, the vegetable broth, and the diced tomatoes (with their juice) to the pot. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to blend.
  5. Remove the pot from the heat. Use an immersion blender to partially blend the soup until it reaches your desired consistency; leave some texture remaining. Alternatively, carefully transfer about half the soup to a standard blender, blend until smooth, and return it to the pot.
  6. Stir in the remaining whole can of chickpeas, the heavy cream or coconut milk, salt, and pepper. Heat gently for 2-3 minutes until warmed through; do not boil after adding cream.
  7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Notes

  • For a Tuscan flavor profile, add 1/2 cup chopped sun-dried tomatoes with the broth.
  • To make this a heartier stew, add 1 cup chopped kale or spinach during the last 5 minutes of cooking.
  • This recipe is naturally gluten free and vegetarian. Use coconut milk for a vegan, creamy texture.

Nutrition

Find it online: https://delicerecipe.com/easy-chickpea-soup-garlic-20-min/