Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onions are translucent.
- Stir in the chickpeas and ground cumin, cooking for an additional 2 minutes.
- Pour in the vegetable broth and bring the soup to a boil.
- Reduce heat and let it simmer for 15-20 minutes.
- Use an immersion blender to blend the soup until smooth, or leave it chunky as desired.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For a richer flavor, consider using homemade vegetable broth. Add extra veggies like carrots or spinach for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg