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.

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.)

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

Description

Garlic Chickpea Soup is a creamy, cozy, dairy-free soup made with pantry staples, tender potatoes, and bold garlic flavor. Ready in 30 minutes, this comforting bowl is hearty, nourishing, and perfect for busy weeknights.

Ingredients

Scale

For the Chickpea Purée:

1 can chickpeas (with liquid)

For the Soup:

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

For Serving:

Olive oil, for drizzling

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Instructions

Prepare the chickpea purée:
Add 1 can of chickpeas (with liquid) to a blender. Blend until smooth and creamy. Set aside.
Sauté the garlic:
Heat olive oil in a medium pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Combine ingredients:
Stir in the chickpea purée, drained chickpeas, diced potato, paprika, rosemary, thyme, red pepper flakes, and black pepper.
Add broth:
Pour in vegetable broth and stir to combine.
Simmer:
Bring to a boil, then reduce heat to medium-low. Cover and simmer for 25 minutes, stirring occasionally, until potatoes are tender.
Season and serve:
Taste and adjust salt as needed (about 1/4 tsp depending on broth). Serve hot with freshly cracked pepper and a drizzle of olive oil.

Notes

For a thicker soup, simmer uncovered for the last 5 minutes.

For extra smooth texture, blend partially with an immersion blender.

Store in the fridge up to 4 days.

Freeze up to 3 months in airtight containers.

Add spinach or kale during the last 5 minutes for extra greens.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean-inspired

Nutrition

Serving Size: 1 bowl (about 1½ cups)
Calories: 265 kcal
Sugar: 4 g
Sodium: 480 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 9 g
Protein: 10 g
Cholesterol: 0 mg