Ingredients
-
1 can chickpeas, drained and rinsed
-
4 cups vegetable broth
-
2 tablespoons olive oil
-
4 cloves garlic, minced
-
1 onion, chopped
-
2 carrots, diced
-
2 celery stalks, diced
-
1 teaspoon ground cumin
-
Salt and pepper, to taste
-
Fresh parsley, for garnish
Instructions
-
Heat oil: In a large pot, warm olive oil over medium heat.
-
Sauté vegetables: Add chopped onion, carrots, and celery. Cook until softened, about 5–6 minutes.
-
Add aromatics: Stir in minced garlic and cumin. Cook for 1 minute, stirring constantly until fragrant.
-
Simmer soup: Add chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
-
Blend: Use an immersion blender to blend the soup to your desired consistency — smooth or slightly chunky.
-
Season: Taste and season with salt and pepper.
-
Serve: Ladle into bowls and garnish with fresh parsley before serving.
Notes
-
For a creamier soup, stir in a splash of coconut milk or a spoonful of tahini before serving.
-
Add a pinch of smoked paprika or chili flakes for a spicy twist.
-
Serve with crusty bread or warm pita for a complete meal.
-
This soup freezes well — store in portions for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup / Dinner
- Method: Sautéing + Simmering
- Cuisine: Mediterranean / Middle Eastern-Inspired
- Diet: Vegan