Garlic Chickpea Soup is a simple, hearty bowl packed with tender chickpeas, fragrant garlic, and a touch of herbs that warm you up from the inside out. It’s got a creamy, comforting texture even without cream, and the garlicky flavor really shines through in every spoonful.
I love making this soup when I want something easy but filling. The garlic adds such a lovely punch, and the chickpeas give it a nice, nutty bite. Sometimes I throw in a squeeze of lemon at the end for a bit of brightness that wakes up the flavors.
My favorite way to enjoy Garlic Chickpea Soup is alongside some crusty bread for dipping. It’s perfect for chilly nights or anytime I need a simple meal that feels like a warm hug. Plus, it always seems to bring smiles around the table — there’s something about this soup that just makes you feel good.
Key Ingredients & Substitutions
Garlic: This is the star of the soup, giving it its bold, fragrant flavor. Fresh garlic works best, but if you’re short on time, garlic powder (about 1 teaspoon) can be a quick substitute.
Chickpeas: Canned chickpeas are convenient, but cooked dried chickpeas blend beautifully and have a richer taste. If you’re allergic or prefer, white beans like cannellini also work well here.
Potatoes: They add creaminess without cream and help thicken the soup. Yukon gold or russet potatoes are good choices. Sweet potatoes can be an interesting twist with a subtle sweetness.
Vegetable Broth or Water: Using broth gives more depth of flavor, but water is fine if you want a lighter soup. Just adjust seasoning accordingly.
Spices: Ground cumin brings warmth, while smoked paprika adds a smoky note. These can be tweaked or omitted based on your preference. Red pepper flakes add a gentle heat, but you can skip them if you want it mild.
Fresh Parsley and Lemon Juice: Parsley adds a fresh touch, and lemon juice brightens the whole bowl. Both are simple but effective flavor boosters.
How Do I Get a Creamy Soup Without Cream?
The creamy texture comes from blending part of the cooked chickpeas and potatoes. Here’s how to get it just right:
- After simmering, use an immersion blender to puree half the soup in the pot. This keeps texture while making it creamy.
- If you don’t have an immersion blender, scoop out about half the soup, blend it in a regular blender, and pour it back.
- Blend carefully to avoid spills—start at low speed and increase slowly.
- This method thickens the soup naturally, so no need for cream or flour.
- Adjust how much you blend depending on how chunky or smooth you like your soup.
Equipment You’ll Need
- Large pot – I prefer a big one so everything fits comfortably and heats evenly.
- Immersion blender – makes blending easy right in the pot and controls the texture. If you don’t have one, a regular blender works too.
- Measuring spoons and cups – keeps your ingredients in check and makes cooking precise.
- Knife and cutting board – for chopping garlic, onion, and potatoes. A sharp knife makes it quicker and safer.
Flavor Variations & Add-Ins
- Swap out parsley for cilantro or basil for a different fresh flavor, especially good with Mediterranean or Latin twists.
- Stir in cooked spinach or kale for extra greens and nutrients.
- Add a pinch of curry powder or turmeric to give it an exotic or warm spice kick.
- Try topping with a dollop of yogurt or a drizzle of olive oil for extra richness and contrast.
Garlic Chickpea Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 6–8 garlic cloves, minced
- 1 medium yellow onion, finely chopped
- 2 medium potatoes, peeled and diced
- 2 cans (15 ounces each) chickpeas, drained and rinsed (or about 3 cups cooked chickpeas)
- 4 cups vegetable broth or water
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Juice of 1 lemon (optional, for brightness)
Time Needed:
This soup takes about 10 minutes to prep and 25 minutes to cook, for a total of around 35 minutes. You’ll sauté the ingredients, simmer until potatoes are tender, then blend and season to finish.
Step-by-Step Instructions:
1. Sauté the Garlic and Onion:
Heat the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion. Cook for about 5 minutes, stirring often, until they become soft and fragrant. Be careful not to burn the garlic.
2. Cook the Potatoes:
Add the diced potatoes to the pot and sauté with the garlic and onion for 2 to 3 minutes. This softens them slightly before simmering.
3. Add Spices:
Stir in ground cumin, smoked paprika if using, crushed red pepper flakes, salt, and black pepper. Cook everything together for about 1 minute to release the aromas.
4. Simmer the Soup:
Add the chickpeas and vegetable broth (or water). Stir everything well, then bring the soup to a boil. Reduce the heat and let it simmer gently for about 20 minutes, until the potatoes are tender.
5. Blend for Creaminess:
Use an immersion blender to partially puree the soup right in the pot until it’s creamy but still has some chickpea texture. If you don’t have an immersion blender, carefully blend about half the soup in a regular blender, then return it to the pot.
6. Add Fresh Herbs and Final Seasoning:
Stir in the chopped parsley. Taste and add more salt, pepper, or crushed red pepper flakes if you want more heat. If you like, squeeze in fresh lemon juice to brighten the flavors just before serving.
7. Serve and Enjoy:
Ladle the soup into bowls. Garnish with more fresh parsley and a drizzle of olive oil if you want. This soup is wonderful with crusty bread or a fresh green salad on the side. Enjoy your cozy and comforting bowl of Garlic Chickpea Soup!
Can I Use Dried Chickpeas Instead of Canned?
Yes! If using dried chickpeas, soak them overnight and cook until tender before adding to the soup. This will add extra time but gives a fresher flavor and texture.
How Can I Make This Soup Spicier?
Increase the crushed red pepper flakes or add a pinch of cayenne pepper. You can also stir in a dash of hot sauce just before serving for an extra kick.
Can I Make Garlic Chickpea Soup Ahead of Time?
Absolutely! The soup keeps well in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to warm evenly.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the fridge. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
