Garlic Garbanzo Soup
120 Min

Garlic Garbanzo Soup

For thousands of years, from Hippocrates to Chinese medicine, garlic has been credited with medicinal properties — boosting the immune system by being antiviral, anti-fungal and antibacterial, and reducing inflammation. It has also been credited with reducing cholesterol; is a good antioxidant; detoxifies the body; and best of all, it’s delicious.

On the other hand, ayurveda recommends minimal use of garlic mainly because excessive consumption produces too much heat in the body, which in turn can make us irritable and drain our energy.

However, at a time when we are preparing for a possible onslaught on our immune system, a small cup of garlic soup a day may be just what we need.

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Cook Time

120 Minutes



Step 1
Soak the garbanzo beans for 3 to 4 hours or overnight in the refrigerator. They should double in size.
Step 2
Drain the water, combine with 4 cups of fresh water and bring to a boil. Cover the pot, lower the heat and simmer until they are completely soft and almost falling apart. Depending on the quality of the beans, this may take from 45 minutes to over an hour.
Step 3
In a small frying pan, heat the olive oil with garlic cloves. The garlic will turn golden brown. Lower the heat and continue cooking for another minute.
Step 4
Add the cumin seeds; they will pop and sizzle. Immediately add the chile powder and celery and fry for a minute, then add to the soup. If the soup has become dry, add 1 to 2 cups of water.
Step 5
Add the tomatoes, fenugreek, and salt and bring the mixture to a boil; lower the heat and continue cooking for another 30 minutes until the garlic is soft.
Step 6
Turn the heat off and let the soup rest for 20 to 30 minutes. The consistency of the soup is best if it is slightly watery and not too thick.
Step 7
Garnish with fresh herbs and serve.
1/3 cup dry garbanzo beans
5 tablespoons olive oil
20 garlic cloves
1 teaspoon cumin seeds
1 teaspoon chile powder
1 celery stalk, minced
1 cup canned, chopped tomatoes (or 2 cups fresh)
1 tablespoon dried fenugreek leaves
1 1/2 teaspoon sea salt
Chopped herbs for garnish such as mint, cilantro, or thyme

Notes & Variations

  • When adding chile, be careful the oil is not too hot. It should color the oil but not burn — burned chile can contribute a bitter flavor to the soup.
  • To make the soup more substantial, add 2 chicken legs when cooking the beans — remove the meat from the bone and add it back to the soup.
  • To make a creamier version, add 1/2 cup of heavy cream or coconut milk.
  • Replace garbanzo beans with white navy beans or red beans.

120 Min

Garbanzo beans are our kind of beans.

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