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Spicy Garbanzo Soup

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  • Prep 15 min
  • Total 45 min
  • Servings 4
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When preparing this garbanzo soup, I found a shortcut so I could serve it faster: I used canned garbanzos. I know, I’ve always said I prefer making things from scratch, but every once in a while, I use canned garbanzos because they’re really easy to use, and they’re delicious if rinsed well. When the soup is ready, I like to serve with tortilla chips. I also add avocado because I love avocado, and sometimes I use yogurt instead of cream. You can enjoy this soup on a cold night. I’m sure you’ll love it!
by: Morena Cuadra
Updated Jul 19, 2017
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  • 1 tablespoon olive oil
  • 1 leek (only the white part)
  • 2 peeled garlic cloves
  • 1 carrot, diced
  • 1/2 marinated chipotle pepper, chopped (it can be whole)
  • 2 cans of garbanzo beans, rinsed
  • Vegetable broth or water
  • Salt and pepper
  • 1 sprig of fresh rosemary
  • 1/2 cup Yoplait® All Natural Fat Free plain yogurt
  • Drops of olive oil
  • Avocado
  • Lemon wedges


  • 1
    Heat the oil in a pan. Add the leek and garlic, sautéing until it’s cooked and slightly brown.
  • 2
    Add the carrot and chipotle.
  • 3
    Add the garbanzos, and the broth or water, and take to a boil. Lower the heat, cover and cook until the vegetables are really soft. Add Salt and pepper.
  • 4
    Grind with an immersion blender or use a regular blender but be careful not to burn yourself.
  • 5
    Serve into bowls with some natural Yoplait® yogurt and a few drops of olive oil. Decorate with a few fresh rosemary leaves.
  • 6
    Serve with pieces of avocado and lemon to the side.

Expert Tips

  • tip 1
    If you don’t like spicy meals, skip the chipotle chili. You can also use any other type of chili you want.
  • tip 2
    Add one or two chopped tomatoes to the soup.
  • tip 3
    Instead of rosemary, use fresh oregano.

Nutrition Information

No nutrition information available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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