Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium pot over medium heat. Add garlic and red-pepper flakes; season with salt and pepper. Cook until oil is infused and garlic is just beginning to color (do not let brown), 2 to 3 minutes. Transfer garlic chips to a plate.

  • Add chickpeas to oil in pot, increase heat to medium-high, and cook until heated through and creamy, about 5 minutes. Smash some of the chickpeas with a potato masher or the back of a wooden spoon. Add broth and water; simmer until thickened slightly, about 10 minutes. Season with salt and pepper.

  • Divide soup among 4 bowls. Top with parsley, Parmesan, and garlic chips. Drizzle with oil and serve immediately with toasts.

Cook's Notes

Soup can be made 3 days ahead and stored in refrigerator.

Reviews (4)

177 Ratings
  • 5 star values: 28
  • 4 star values: 39
  • 3 star values: 74
  • 2 star values: 30
  • 1 star values: 6
Rating: 3 stars
I followed this recipe exactly using store-bought chicken broth and found it to be good, not great. I think using homemade stock would have improved the flavor a lot. It's a quick and inexpensive recipe that uses ingredients that I always have on hand, so I will probably make again and see if I have better results.
Rating: 5 stars
this is a tasty, quick, healthy soup that can be made with ingredients you likely have in your pantry/fridge/veggie storage. I followed it pretty much exactly, and it turned out fantastically! I didn't add any bread nor cheese, it's delicious w/ just the garlic chips and parsley to garnish.
Rating: Unrated
I followed this exact recipe and I cannot believe how delicious and simple this was. Extremely flavorful and satisfying. I toasted bread with a little Tuscan infused olive oil and it paired perfectly.
Rating: Unrated
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