Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1 onion, diced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté until onion is translucent.
- Stir in the cumin, salt, and pepper, cooking for an additional minute.
- Add the chickpeas and vegetable broth to the pot, bringing the mixture to a boil.
- Reduce heat and simmer for about 10-15 minutes, allowing flavors to meld.
- Use an immersion blender to blend the soup until smooth, leaving some chickpeas whole for texture if desired.
- Stir in the lemon juice and adjust seasoning as necessary.
- Serve warm, garnished with fresh parsley.
Notes
Rinse chickpeas well to reduce sodium. Customize with other vegetables or herbs for different flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg