Garlic Chickpea Soup
A comforting, easy-to-make soup loaded with garlic, chickpeas, and greens—healthy, flavorful, and perfect for any day of the week.
Equipment
- Large Pot
- Knife & cutting board
- Wooden Spoon
- Ladle
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 cups spinach or kale, chopped
- 1 teaspoon cumin
- salt to taste
- black pepper to taste
- 1-2 tablespoons olive oil for sautéing
Instructions
- Prep your workspace: chop onion, mince garlic, rinse chickpeas, chop greens.
- Heat olive oil in a large pot over medium heat until shimmering.
- Add chopped onion and sauté 4-5 minutes until translucent.
- Stir in minced garlic and cumin; cook about 1 minute until fragrant.
- Add the drained chickpeas; stir to coat with the onion-garlic mixture.
- Pour in the broth and bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Add the chopped spinach or kale, cook until wilted (2-3 minutes).
- Season with salt and pepper to taste. Optionally drizzle olive oil atop when serving.
- Serve warm with crusty bread or toppings of your choice.
Notes
Store in airtight containers in the refrigerator for up to 4 days. For longer storage, freeze (portion-wise) for up to 3 months. Reheat gently, adding a splash of broth if needed. Variations: add carrots/celery for texture, or red pepper flakes for heat. Naturally vegan and gluten-free.