Description
A hearty chickpea soup that combines flavorful spices and fresh herbs for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 6 cloves garlic, minced
- 1 small yellow onion, diced
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes (optional)
- Salt, to taste
- Black pepper, to taste
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 4–5 minutes, until soft and translucent. Stir in the minced garlic and cook for another 1–2 minutes.
- Add the chickpeas and spices: Add the drained chickpeas, dried thyme, oregano, cumin, and red pepper flakes. Let everything cook together for a minute so the spices bloom and coat the chickpeas.
- Pour in the broth: Add the vegetable broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 15–20 minutes.
- Blend slightly for texture: For a creamy yet rustic texture, use an immersion blender to blend part of the soup directly in the pot. Blend about one-third of it, leaving plenty of whole chickpeas for texture.
- Finish with brightness: Add the lemon juice and adjust salt and pepper to taste. Finish with fresh parsley just before serving. Ladle into bowls and serve warm, perhaps with crusty bread for dipping.
Notes
- This soup can be stored in the refrigerator for up to 4 days.
- Freezing is also an option; however, it may change the texture slightly.
- Feel free to add more vegetables or spices according to your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg