Soothing Garlic Chickpea Soup
This easy, one-pot Soothing Garlic Chickpea Soup recipe is beyond delicious. Picture melt in your mouth cooked chickpeas in a garlicky tomato broth and finished off with plenty of lime juice, fresh cilantro, and some chili peppers.
Ingredients
Chickpea Soup:
- 2 cups raw chickpeas
- 1 small onion peeled and left whole
- 5 cups water more or less depending on how you’ll cook the chickpeas
- 1/2 tablespoon kosher salt more or less to taste
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1/4 cup crushed tomatoes or 1 cup of grated fresh tomatoes
Topping:
- 1 lime juiced
- Fresh chopped parsley and cilantro
- Green chili or jalapeños chopped
- Chili flakes optional
Instructions
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Cook the chickpeas with the water and the whole onion until the chickpeas are soft and melt in your mouth. You can cook the chickpeas in the stovetop, slow cooker, instant pot, pressure cooker or any way you prefer. Salt the chickpeas when it’s cooked.
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Strain the cooked chickpea, saving the chickpea water and discard the onion.
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In the same pot, over medium heat, add the olive oil and sauté the garlic for a few minutes until nearly golden and add the tomatoes.
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Stir the tomatoes for a minute until it warms up and then add in the cooked chickpeas, some of the reserved water and allow that to simmer for at least 30 minutes. Feel free to add extra water if you need and adjust the salt to your taste.
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Serve the chickpea soup in glass cups and top with your favorite toppings! Enjoy :)
Recipe Video
Recipe Notes
- The sliced green chili and chopped cilantro on top are absolutely optional, yet I highly recommend it as it just rounds up the whole dish and adds just the right amount of heat!
- As a shortcut, you can cook the dried chickpeas in an instant pot but it also works on a traditional stovetop.
- If you didn't find any fresh limes, use lemon juice instead but don't leave this part out as it adds a wonderful freshness and pleasant acidity which is essential to this chickpea soup.
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How to Make This Chickpea Soup Using Canned Chickpeas:
If you don't have dried chickpeas, or if you're rushed on time. Follow these steps:
- Drain two cans of chickpeas and rinse them under water in a sieve.
- Proceed with the recipe where you see the chickpeas removed and set aside from the pot.
- So you'll start by sauteing the garlic, adding tomatoes, chickpeas and instead of the chickpea water, you'll add vegetable broth.
- Allow the chickpea soup to boil as per the recipe and finish off with the line, cilantro, green chillies and serve!