Quick Chickpea Soup
Updated: Mar 11
This substantial soup will come together in 25 minutes. The simple, but flavorful recipe is below. Throw in some toast or pour it over a bowl of rice, and you've got a warm dinner to cozy up with on the couch. Or, you can totally dress this up: after you've blended the soup together, add in mixed vegetables, corn, cherry tomatoes, or wilt in a big handful of spinach. Soup's on!
1 tablespoon of oil
1 tablespoon of minced garlic (bottled or fresh)
1/2 teaspoon of ginger paste (or grated ginger)
1/2 teaspoon of crushed red pepper flakes
1 15.5-ounce can of chickpeas/garbanzo beans
1 14.5-ounce can of diced potatoes (or 1 large baked or microwaved potato)
2 teaspoons of salt
1/4 teaspoon of turmeric powder
1/4 teaspoon of ground cumin
1/4 teaspoon of sugar
1/8 black pepper (a pinch)
1. Add the oil to a medium pot over medium heat. Roughly chop the onion. Add the onion, garlic, ginger, and red pepper flakes to the oil. Toss, cover, and cook for about 5 minutes or until the onions begin to brown.
2. Drain the chickpeas and potatoes and add them to the onions. Cook everything together, uncovered, for 3-5 more minutes. Add 3 cups of water and the remaining ingredients. Cover and bring to a boil. Then simmer for 5-8 minutes more.
3. Blend the soup. (An immersion blender works great here, but you can also blend the soup in a regular blender, using a vented lid to release steam.)