Easy Garlic Chickpea Soup

Easy Garlic Chickpea Soup is my go-to when I want something warm, nourishing, and packed with bold flavor—without spending hours in the kitchen. With simple pantry staples like canned chickpeas, garlic, and broth, this comforting soup comes together quickly in one pot and never fails to satisfy.

Why You’ll Love This Recipe

I love this recipe because it’s quick, hearty, and made with ingredients I almost always have on hand. The garlic adds a rich, savory depth, while the chickpeas bring a creamy, filling texture that makes every spoonful satisfying. Whether I’m feeling under the weather or just want a wholesome meal, this soup is a simple pleasure I turn to again and again.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Olive oil

• Garlic, minced (plenty of it!)

• Onion, chopped

• Canned chickpeas, drained and rinsed

• Vegetable or chicken broth

• Bay leaf

• Lemon juice

• Salt and black pepper

• Crushed red pepper flakes (optional, for heat)

• Fresh parsley or thyme (optional for garnish)

• Optional: spinach or kale, grated Parmesan, or a drizzle of olive oil

directions

1. In a large pot, I heat the olive oil over medium heat and sauté the onion until soft and translucent, about 5 minutes.

2. I add the garlic and cook for another minute until fragrant—being careful not to brown it.

3. I stir in the chickpeas and season with salt, pepper, and red pepper flakes if I want some heat.

4. I pour in the broth and add a bay leaf. I bring the soup to a gentle boil, then reduce the heat and let it simmer for 15–20 minutes.

5. I remove the bay leaf, then use an immersion blender to partially blend the soup—I like it creamy but still chunky.

6. I stir in a squeeze of fresh lemon juice to brighten the flavor, and add chopped greens if using, letting them wilt for a couple of minutes.

7. I ladle it into bowls and top with fresh herbs, Parmesan, or a swirl of olive oil.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep and 20–25 minutes to cook, so it’s ready in under 35 minutes.

Variations

Sometimes I add a spoonful of tahini or a splash of coconut milk for a richer flavor. I’ve also stirred in leftover cooked rice or small pasta to make it more filling. For extra spice, I add smoked paprika or a bit of harissa paste.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats easily on the stove or in the microwave. If the soup thickens too much, I just add a splash of broth or water to loosen it up. It freezes well, too—I cool it completely before storing it in freezer-safe containers for up to 2 months.

FAQs

Can I use dried chickpeas?

Yes, I soak and cook them in advance. About 1½ cups of cooked chickpeas equals one 15-ounce can.

Can I make this soup creamy?

Definitely. I blend more of the soup or stir in a bit of cream, coconut milk, or tahini for extra richness.

Is it okay to skip the lemon?

Yes, but I find the lemon juice really brings the soup to life. If I’m out, a splash of vinegar works too.

What herbs go best with this soup?

I love fresh parsley or thyme. Rosemary, oregano, or even basil also complement the garlic and chickpeas nicely.

Can I add protein?

Yes, I sometimes stir in shredded chicken or top the soup with a poached egg for extra protein and richness.

Conclusion

Easy Garlic Chickpea Soup is one of those comforting, budget-friendly meals I can count on when I want something warm, healthy, and full of flavor. It’s quick to make, endlessly adaptable, and tastes even better the next day. Whether I’m enjoying it solo or sharing it with family, this soup always hits the spot.