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Garlic chickpea soup with carrots, celery, onion, and parsley in a golden vegetable broth

Garlic Chickpea Soup with Warmly Spiced Vegetable Broth

Garlic Chickpea Soup with Warmly Spiced Vegetable Broth is a hearty, comforting soup with a satisfying texture and warm cumin-paprika flavor. It is an easy choice for a cozy meal when you want something simple and flavorful.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 can chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons olive oil
  • Fresh parsley, for garnish (optional)

Method
 

Cooking
  1. Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes, stirring occasionally, until the vegetables have softened.
  2. Stir in the minced garlic, cumin, and paprika. Cook for 1 minute, stirring, until fragrant.
  3. Add the chickpeas and vegetable broth to the pot. Bring the soup to a boil.
  4. Lower the heat and simmer for 15–20 minutes.
  5. Blend the soup with an immersion blender to your preferred consistency, keeping some texture if desired.
  6. Season with salt and black pepper to taste.
  7. Serve warm with fresh parsley for garnish, if desired.

Notes

Cool leftovers before refrigerating them in an airtight container for 3–4 days, or freeze for up to 3 months.