A Little Story First (Because Why Not?)

If I'm being honest, this Easy Garlic Chickpea Soup is my trusty old friend when the weather gets grumpy—or honestly when I just can't be fussed, but still want something heartwarming. I started making this one chilly night after realising I'd eaten toast for dinner four days straight and, well, probably shouldn't keep that up. The first time, I completely burned the garlic because I wasn't paying attention (don’t text and sauté), but it still tasted decent. So here's my pledge: this soup is undemanding, forgiving, and good company.

Have you ever had one of those evenings where the wind seems to sneak down the back of your shirt? That's when I pull out a can of chickpeas (tinned beans for the win!) and make this. Or when a friend drops by unannounced and I swear the fridge is emptier than my motivation on a Monday—this does the trick. It's made me look like I actually have it together, even when all evidence suggests otherwise.

Why You’ll Love This (Or At Least, That’s My Hope)

I make this when my patience is about as thin as the soup before it simmers. It thickens up, don't fret.
My family sort of demands this every time someone has the sniffles—though, between you and me, I often eat it just because.
Oh, and it's just garlicky enough that you feel virtuous but not so much that you feel like you should brush your teeth twice after.
There's something magic about the smell of garlic, olive oil, and a dash of cumin wafting through the kitchen, especially if you forgot to air out the house from last night's curry (yep, been there.)

All the Ingredients (Plus Some Handy Swaps)

2 cans (400g each) chickpeas—I've accidentally used butter beans once...oddly lovely, but not quite the same. Dried chickpeas also work, if you're that organized (I'm...not).
4-5 cloves of garlic, crushed or minced. I've gone up to 7 if I'm feeling wild. My grandmother insisted on Spanish garlic, but honestly any will do.
1 medium onion, chopped—red or white, whatever's doing the rounds.
About 1 litre (or just over 4 cups) vegetable stock. Bouillon cubes, homemade, or store-bought cartons—I'm not picky. Chicken stock also works if you want.
2 tablespoon good olive oil (or, when I've run out, a knob of butter plus a drizzle of any old oil)
1 teaspoon ground cumin. Or smoked paprika for a little Spanish holiday in a bowl.
Salt and pepper to taste—sometimes a squeeze of lemon, if I'm feeling fancy.
Optional: a handful of baby spinach, kale, or even frozen peas at the end. Parsley if you have it, but...I never remember.

How I Actually Make This (With a Few Sidetracks)

First, heat the olive oil in a big-ish pot over medium heat—I use the battered old saucepan that’s seen better days. Toss in your onion and garlic. Stir and let them get soft; don’t let the garlic singe, but if it does, it's not the end of the world.
Tip in the cumin (or paprika, or hey both), let it bloom for 30 seconds—my kitchen smells like a Moroccan market at this point. This is when I usually sneak in a little taste (yes, it's just onions and spices, but still).
Dump in the chickpeas (drained, but I admit I've forgotten to rinse them and it wasn't disasterous), stir everything together.
Pour over the stock, bring to a gentle boil, then knock the heat back so it bubbles softly. Let it all mingle for 15, maybe 20 minutes—go check your messages or water the plants for a bit.
Now, you can leave it as is, or mash some of the chickpeas with a potato masher right in the pot to thicken things up. Or use a stick blender for a few pulses, not too much—you still want some texture. Too smooth gets a bit...school cafeteria-ish, in my opinion.
Chuck in the greens if you're using them and cook just for 2 more minutes until wilted. Taste. Add salt and pepper, and a squeeze of lemon if you’ve got one.

Little Notes I’ve Picked Up (Because I’m Not Perfect)

It looks suspiciously beige until you add the greens—don’t judge it by its cover.
If you accidentally add too much liquid, simmer a bit longer or just eat it with a chunky slice of bread (mops up the extra broth nicely).
Chickpeas sometimes stick to the bottom if the heat is too high. Gentle simmer is your friend! Trust me, I’ve scrubbed enough burnt pots to know.

Variations (Some Hits, Some Misses)

I’ve added diced potato—brilliant idea, honestly.
One time I tossed in a teaspoon of curry powder. Good, but then it’s not really this soup anymore, is it?
Once tried coconut milk instead of stock. Not my favorite... tasted a bit off, maybe it was the brand. If you’re braver than me, go for it, but you have been warned.

Equipment? Don’t Sweat It

I use an old stick blender for the mash-up (not essential, a potato masher or even the back of a spoon does in a pinch). You don’t need anything fancy, but if you happen to have a Dutch oven, it makes you feel like a real chef. That’s just for the vibes, though.

How To Store It (If There’s Any Left—Rarely Happens)

Pop it in the fridge for up to 3 days. And you can freeze it, just don’t add greens until you're reheating. Actually, I think this tastes better the next day—but in my house, it never makes it that far because someone always sneaks the last bowl.

How I Love To Serve It (And a Random Family Quirk)

Big bowl, drizzle of olive oil, loads of black pepper, maybe a hunk of bread on the side. My cousin swears by stirring in a spoon of Greek yogurt; I say let her fight her own battles. There's a weird tradition in my family of eating this with pickled onions—I can't explain it, but I secretly like it.

Things I Learned (Usually The Hard Way)

Don’t rush the onion step. Once I threw them in on high heat to speed things up—the soup was weirdly bitter. Not worth the 3 minutes saved, promise.
Resist the urge to over-puree. Unless you like baby food—no judgment, but the rustic chunks are best. Probably.

Oh, Quick FAQ (Because Friends Actually Ask These)

Can I use dried chickpeas? Sure! Just soak and cook them first. But honestly, cans are easier on a hectic day.
Do I have to add greens? Nope. Sometimes I don’t and nobody minds. It’s still delicious, maybe just looks a little dull?
What if I only have chicken stock? All good, use it. Actually, it adds a lovely richness.
Can I double this for meal prep? Go for it—I have, but then I end up eating it all in record time, so maybe portion it out if you want it to last!
Any good sides? Bread (obviously), or if you’re feeling extra, check this garlic bread recipe from Serious Eats. Sometimes, a crunchy salad like this fennel salad does wonders alongside.

Don’t overthink it, give it a go, and remember: recipes are more suggestions than rules (at least, that's how I see it)! If you have questions, just drop me a note—unless the Wi-Fi's out again, I'll get back to you.

Easy Garlic Chickpea Soup