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Garlic Chickpea Soup

A comforting, quick, and budget-friendly soup made with chickpeas and garlic, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 4 cups vegetable or chicken broth Choose broth based on preference.
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup spinach or kale (optional) For a different twist, you can swap this with other leafy greens or add diced carrots.
  • Lemon juice for serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent, about 5 minutes.
  3. Add the minced garlic and cumin, cooking for an additional 1-2 minutes until fragrant.
  4. Stir in the chickpeas and broth, bringing the mixture to a boil.
  5. Reduce heat and let it simmer for about 10-15 minutes.
  6. If using, add spinach or kale and cook until wilted.
  7. Season with salt, pepper, and a splash of lemon juice before serving.

Notes

Storage: Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months. Reheat on the stovetop until heated through. Tips: Don't rush the sautéing process for better flavor. Experiment with spices for extra kick.