Description
Your new favorite 30-minute comfort meal is here! This garlic-infused chickpea soup tastes like it simmered all day but comes together in just one pot with pantry staples.
Ingredients
Scale
- 2 tablespoons olive oil
- 8–10 garlic cloves, minced (about 3 tablespoons)
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 medium carrots, diced (about ¾ cup)
- 2 celery stalks, diced (about ½ cup)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes (optional)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth (low sodium preferred)
- 1 bay leaf
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Add diced onion and sauté for 3-4 minutes until translucent.
- Stir in carrots and celery, cooking for another 4-5 minutes until vegetables begin to soften.
- Add dried thyme, rosemary, and red pepper flakes, stirring for 30 seconds to toast the herbs.
- Add chickpeas, vegetable broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Optional: Remove 2 cups of soup, blend until smooth, and return to the pot for a creamier texture.
- Remove bay leaf and stir in lemon juice. Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley before serving.