Garlic Chickpea Soup: 30-Minute Cozy Power Bowl

Name: Garlic Chickpea Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mediterranean-inspired
Ingredients: 1 can chickpeas (with liquid); 1 tbsp olive oil; 3 large garlic cloves, freshly minced; 1 tsp paprika; 1 tsp dried rosemary; 1/2 tsp dried thyme; 1/4 tsp red pepper flakes; 1 large potato, cut into 1/2-inch pieces; 1 can chickpeas, drained; 2 cups vegetable broth; Salt, to taste; Black pepper, to taste; Olive oil, for drizzling

Jump to Recipe

If you’re craving something warm, creamy, and “how is this so satisfying?”—Garlic Chickpea Soup is about to become your new weeknight hero. It’s the kind of soup that makes your kitchen smell like a tiny bistro, but your effort level stays firmly in sweatpants mode. We’re talking hearty chickpeas, tender potato, and that bold garlicky punch that feels like a hug… with personality.

And yes—this Garlic Chickpea Soup is creamy without needing cream. Chickpeas really said, “I got you.”

Why You’ll Love This Garlic Chickpea Soup

Creamy, but dairy-free (thanks to a chickpea purée moment).
Pantry-friendly—two cans of chickpeas = dinner magic.
Big flavor, simple steps—garlic, paprika, rosemary, thyme… we’re not playing.
Filling enough to count as a meal, especially with crusty bread (highly recommended, borderline mandatory).

Ingredients You’ll Need

For the chickpea purée

1 can chickpeas, with liquid (don’t drain—this is the secret to silky texture)

For the soup

Salt, to taste
Black pepper, to taste
1 tbsp olive oil
3 large garlic cloves, freshly minced (fresh really matters here)
1 tsp paprika
1/2 tsp dried thyme
1 tsp dried rosemary
1/4 tsp red pepper flakes (optional, but fun)
2 cups vegetable broth (you mentioned Swanson’s—solid choice)
1 large potato, cut into 1/2-inch pieces
1 can chickpeas, drained

For drizzling

Olive oil, for serving

Step-by-Step: How to Make Garlic Chickpea Soup

Step 1: Make the chickpea purée

Pour 1 can of chickpeas with its liquid into a blender. Blend until totally smooth and creamy.
Set aside—this is your “no-cream-needed” base.

Chef Omar tip: If your blender whines like it’s being asked to do taxes, just blend in short bursts.

Step 2: Sauté the garlic

In a medium pot, heat 1 tbsp olive oil over medium heat. Add the minced garlic and sauté about 1 minute, just until fragrant.

Don’t wander off. Garlic goes from “golden and gorgeous” to “tiny bitter tragedy” real fast.

Step 3: Add everything and stir

To the pot, add:

the chickpea purée
the drained chickpeas
potato
paprika
rosemary
thyme
red pepper flakes
black pepper

Stir it all together, then pour in 2 cups vegetable broth and stir again until it’s nicely combined.

Step 4: Boil, then simmer

Cover with a lid. Bring to a boil over medium-high heat.
Once boiling, reduce to medium-low and simmer for about 25 minutes, stirring occasionally.

You’re looking for potatoes that are tender and a soup that smells like you absolutely have your life together.

Step 5: Season and serve

Taste and adjust seasoning. Depending on your broth, you may only need about 1/4 tsp salt (start small—you can always add more).

Serve hot with:

freshly cracked pepper
a drizzle of olive oil
and crusty bread for dipping (because joy)

Chef Omar’s Cozy Soup Tips (So It Turns Out Perfect)

Want it thicker? Simmer uncovered for the last 5 minutes, or mash a few potato chunks against the pot.
Want it smoother? Use an immersion blender for a few quick pulses—leave some chickpeas whole for texture.
Garlic intensity control: Love a bold garlic bite? Add one extra clove. Want it mellow? Sauté the garlic a touch longer (but not too long—no garlic crimes today).
If your soup looks “too rustic” at first: Don’t worry. It’ll come together as the potato softens and everything mingles. Soup has trust issues—it needs time.

A Little Story From My Kitchen

This Garlic Chickpea Soup became one of my go-to “save the day” meals after a friend popped by last minute and I had… almost nothing in the fridge. Two cans of chickpeas, a potato rolling around in the pantry, and garlic (because I always have garlic—this is non-negotiable chef behavior).

I made this soup, drizzled olive oil on top like I meant to be fancy, and suddenly everyone acted like I’d been simmering something all afternoon. I did not correct them. I simply accepted my applause like the humble hero I am.

Creamy Garlic Chickpea Soup in a bowl with whole chickpeas, chopped herbs, red pepper flakes, cracked black pepper, and olive oil, served with crusty bread. — Creamy Garlic Chickpea Soup topped with chickpeas, fresh herbs, pepper flakes, and a generous olive oil drizzle—best served with warm crusty bread.

FAQs About Garlic Chickpea Soup

Can I use chicken broth instead of vegetable broth?

Absolutely. It’ll make the flavor a bit richer, but the soup still keeps its cozy vibe.

Do I have to blend the chickpeas with the liquid?

For this recipe, yes—blending the chickpeas with their liquid helps create that creamy base without extra thickeners.

Can I make Garlic Chickpea Soup ahead of time?

Yes! It’s even better the next day. Store in the fridge for up to 4 days in an airtight container.

Can I freeze it?

You can. Freeze in portions for up to 2–3 months. Thaw in the fridge overnight and reheat gently. If it thickens a lot, just add a splash of broth or water.

What can I add for extra protein or greens?

Toss in a couple handfuls of spinach at the end, or add shredded rotisserie chicken if you’re not keeping it vegetarian. (The soup won’t judge you.)

Your Next Cozy Bowl Awaits

When you want something hearty, nourishing, and ridiculously comforting, Garlic Chickpea Soup is the answer. It’s creamy, bold, pantry-friendly, and tastes like you worked way harder than you did—which is honestly the best kind of cooking.

Make it once, drizzle that olive oil like you’re starring in your own cooking show, and enjoy every spoonful of Garlic Chickpea Soup.

More recipes You’ll Love

Pair this creamy bowl with Mediterranean Rice and Lentils (the perfect “scoopable” companion)
If you’re on a soup kick, try Cozy Anti-Inflammatory Lentil Soup for chilly nights
Turn Garlic Chickpea Soup into a full meal with Winter Salad with bright, crisp flavors
For another chickpea-forward dinner, bookmark One-Pan Harissa Chickpeas (spicy, smoky, weeknight magic)

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