Spiced Chickpea and Mushroom Soup with Toasted Garlic Rangoons

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A comforting spiced chickpea and mushroom soup paired with crispy toasted garlic rangoons for a satisfying appetizer and soup combo. This Asian-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs canned chickpeas, cremini mushrooms, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, drained and rinsed canned chickpeas
• 8 oz, sliced cremini mushrooms
• 1 medium, diced onion
• 4, minced garlic cloves
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 oz softened cream cheese
• 20 pieces wonton wrappers
• 2, thinly sliced green onions
• 1 tbsp soy sauce

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 2 minced garlic cloves, sauté for 5 minutes until translucent and fragrant. Add 8 oz sliced cremini mushrooms and cook for 6 minutes until browned.
2. Step 2: Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika, cooking for 1 minute until aromatic. Add 2 cups drained chickpeas and 4 cups vegetable broth, bring to a boil, then reduce to simmer for 15 minutes.
3. Step 3: Meanwhile, preheat oven to 400°F. In a bowl, combine 4 oz softened cream cheese, 2 minced garlic cloves, 1 tbsp soy sauce, and 2 sliced green onions. Place 1 tsp of this filling in the center of each wonton wrapper, fold into triangles, pressing edges to seal.
4. Step 4: Arrange rangoons on a baking sheet, brush with remaining 1 tbsp olive oil, and bake for 12-15 minutes until golden and crisp.
5. Step 5: Blend half the soup with an immersion blender until slightly creamy, season with 1 tsp salt and 1/2 tsp black pepper, then serve hot with toasted garlic rangoons on the side.