Garlic and Chickpea Soup
Creamy garlic and chickpea soup without any cream.
I go through my share of garlic. I love the stuff and it’s great for you. This recipe might scare a few of you off but it isn’t as intensely garlicky as you might think. Slowly cooking the garlic mellows it and it also works as a nice thickener for the soup.
This garlic and chickpea soup is low calorie but you’d never know it when you try it. Today as I’m trying to lose my belly after thirty years, I made a big batch to last me over the weekend. It also works well as a sauce for chicken which I’ll show you in a later post.
One pound (450g) garlic.
That picture you’re looking at above is one pound of garlic. I leave the skin on for flavour and ease. The skin also helps ensure the garlic doesn’t burn when frying it.
I used to make this garlic soup as a kid but without the chickpeas and with white wine, thyme and cream. With a few tweaks I made an equally tasty Indian inspired version that is much healthier.
If you enjoy this Indian soup recipe try my others:
Spicy Chickpea and apple soup
Spicy Tomato Soup
Mulligatawny Soup
Spicy Chicken Vegetable Noodle Soup
Hot and Sour Thai Prawn Soup
Tom Kha Soup – Thai Chicken Soup
Hot and Sour Soup – Authentic Thai Tom Yum Gai
Frying the garlic, cumin, turmeric and chilli powder.
Adding the onions.
In go the chickpeas.
Add the stock and simmer for 30 minutes.
Stir in the milk and coriander and blend. Then simmer for another ten minutes.
Also nice served as a small canapé.
Garlic & Chickpea Soup
Ingredients
- 2 tablespoons olive oil or ghee
- 450g (1 pound) garlic cloves - with skin on
- 1 teaspoon turmeric
- 1 teaspoon cumin powder
- 1 teaspoon chilli powder
- 2 small red onions - finely chopped
- 1 x 400ml tin of chickpeas
- 750ml (3 cups) chicken/vegetable stock
- 500ml (3 cups) milk
- 3 tablespoons chopped coriander
- Salt and pepper to taste
Instructions
- Heat the oil/ghee in a large sauce pan over medium heat.
- When hot, add the spices and garlic cloves. You only want to lightly brown the garlic in the oil. Be careful not to burn it. About five minutes should do the job.
- Add the chopped onions and continue frying until the onions turn translucent and soft.
- Pour in the chickpeas and the stock and simmer for 30 minutes.
- Now add the milk and bring to a boil. Then immediately turn down the heat to low and simmer for another ten minutes.
- Add the coriander and blend the soup until it is creamy and smooth. I do this for about two minutes.
- Season with salt and pepper to taste and serve piping hot. A sprinkle of chilli powder on top is a nice touch for spice fans.
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Joe Smith
Thursday 25th of February 2016
Dan,
Does the skin soften allowing for ease of chewing? Or does it seem evident when eating the soup the skin is tough?
Dan Toombs
Saturday 27th of February 2016
Hi Joe
It depends on your blender. I use a Nutrabullet and it takes care of it. Other blenders may not work as well. In which case, you could always press it through a strainer.
Thanks Dan
Kevin | Keviniscooking
Monday 22nd of February 2016
I find this one quite fascinating in that you keep the skin on. While I see the blending wand would completely puree them, I never have done that. This I want to try, though not for the garlic skin reason, but it looks and sounds lovely. Thanks Dan!