Name: Easy Chickpea Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 onion, diced (about 1 ½ cups); 2 carrots, peeled and diced (about 1 ½ cups); 2 ribs celery, diced (about 1 cup); 2 cloves garlic, minced (about 2 teaspoons); 2 teaspoons ground cumin; ½ teaspoon crushed red pepper, optional; 30 oz. canned chickpeas, drained and rinsed (2 small or 1 large can, or 3 cups cooked chickpeas); 4 cups vegetable broth or chicken broth; 1 tablespoon cornstarch; Juice of 1 lemon; Salt and pepper, to taste; Extra olive oil, pepper, and roasted chickpeas, optional, for serving

Description

Transform a couple cans of chickpeas into this easy, velvety smooth chickpea soup with garlic, spices, celery, carrots, and onion, finished with a squeeze of fresh lemon juice. A delicious, healthy soup that’s ready in only 20 minutes!

Ingredients

2 tablespoons olive oil
1 onion, diced (about 1 ½ cups)
2 carrots, peeled and diced (about 1 ½ cups)
2 ribs celery, diced (about 1 cup)
2 cloves garlic, minced (about 2 teaspoons)
2 teaspoons ground cumin
½ teaspoon crushed red pepper, optional
30 oz. canned chickpeas, drained and rinsed (2 small or 1 large can, or 3 cups cooked chickpeas)
4 cups vegetable broth or chicken broth
1 tablespoon cornstarch
Juice of 1 lemon
Salt and pepper, to taste
Extra olive oil, pepper, and roasted chickpeas, optional, for serving

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Instructions

Heat the olive oil in a large pot with a lid over medium heat. Sauté the diced onion, carrots, and celery until softened, about 3 minutes.
Add the minced garlic, ground cumin, and crushed red pepper to the pot. Stir to coat and cook until fragrant, about 30 seconds. Add the drained and rinsed chickpeas and stir to coat.
Pour in the vegetable broth or chicken broth. Bring to a boil, cover, and simmer on low for 10 minutes.
Use an immersion blender or standing blender to purée the soup to your preferred consistency. Blend completely smooth or leave some texture if desired.
Make a slurry by mixing the cornstarch with 2 tablespoons water in a small bowl until smooth. Stir the slurry into the soup and continue heating until thickened.
Turn off the heat. Stir in the lemon juice and season to taste with salt and pepper. Serve topped with extra olive oil, pepper, and roasted chickpeas, if desired.

Notes

To make roasted chickpeas for topping, drain and rinse chickpeas and mix with olive oil, salt, cumin, garlic powder, and chili powder. Roast on a parchment-covered baking sheet at 425°F for about 30 minutes, stirring halfway through.
For a time-saving option, use pre-chopped celery, carrots, and onions, often sold as mirepoix. You can also chop and freeze these vegetables in bulk for future use.
Draining and rinsing the chickpeas can help remove excess cooking liquid, salt, and added ingredients. If preferred, keep the chickpea liquid, especially when using low-sodium or organic chickpeas; it can add body and reduce the need for cornstarch.
The cornstarch is optional if you prefer a thinner soup. You can also omit 1 cup of broth for a thicker soup. Remember that the soup thickens slightly as it cools.
For a flour thickener, add 1–2 tablespoons flour to the sautéed vegetables and spices, then slowly stir in the broth before adding the chickpeas.
Leftover soup freezes well and will keep for months in the freezer.
A potato masher can be used instead of an immersion or standing blender for a more rustic, textured soup.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Soup
Method: Stovetop
Cuisine: American