Spiced Chickpea and Mushroom Soup with Toasted Garlic Rangoons
A comforting spiced chickpea and mushroom soup paired with crispy toasted garlic rangoons for a satisfying appetizer and soup combo. This asian-inspired soups (vegetarian) ready in about 50 minutes pairs drained and rinsed canned chickpeas, sliced cremini mushrooms, medium, diced 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Spiced Chickpea and Mushroom Soup with Toasted Garlic Rangoons take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Chickpea and Mushroom Soup with Toasted Garlic Rangoons?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced cremini mushrooms from drying out.
Can I substitute ingredients in Spiced Chickpea and Mushroom Soup with Toasted Garlic Rangoons?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Chickpea and Mushroom Soup with Toasted Garlic Rangoons for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Chickpea and Mushroom Soup with Toasted Garlic Rangoons vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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