This Vegan Garlic Chickpea Soup is hearty and packed with flavor! Full of garlicky goodness and nutritious chickpeas, it’s a warm hug in a bowl.
Honestly, I love how simple it is to whip up when I’m feeling lazy. Just toss everything in a pot, let it simmer, and enjoy a cozy meal without the fuss!
Key Ingredients & Substitutions
Olive Oil: This adds richness to the soup. If you’re avoiding oils, try using vegetable broth to sauté the onions—or use a bit of water instead. Coconut oil can also work well if you want a hint of sweetness.
Garlic: The star of the soup! I love using 6-8 cloves for a strong flavor, but feel free to adjust based on how much you enjoy garlic. If fresh is not available, garlic powder (about 1 teaspoon) can be used as a substitute.
Chickpeas: Canned chickpeas are super convenient, but dried ones can be used too. If using dried, soak overnight and cook them before adding to the soup. You could also swap chickpeas for lentils or white beans if desired.
Vegetable Broth: Using homemade broth can elevate the taste. If you don’t have any, water works fine. Just season well. For a richer flavor, consider adding a dash of soy sauce or miso paste.
How Can You Make Your Soup Creamier?
For that silky texture, blending part of the soup is key! Here’s how to do it right:
- After simmering, use an immersion blender directly in the pot for convenience. Make sure to blend enough but leave some chickpeas whole for crunch.
- If you don’t have an immersion blender, carefully transfer about half of the soup to a blender. Blend until smooth, then return it to the pot.
- For extra creaminess, consider adding a splash of coconut milk or a dollop of tahini when blending!
These steps ensure you have a wonderfully smooth soup without losing the delightful bite of the chickpeas. Enjoy cooking!
Vegan Garlic Chickpea Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 6-8 cloves garlic, minced (adjust based on your garlic preference)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika, plus a pinch for garnish
- 1/4 teaspoon crushed red pepper flakes (optional for a slight kick)
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Whole chickpeas (reserved from one can), for topping
- Extra virgin olive oil, for drizzling
How Much Time Will You Need?
This delicious soup takes about 10 minutes of prep time and 30 minutes of cooking, giving you a total of about 40 minutes from start to finish. Perfect for a quick and satisfying meal anytime!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it softens and becomes translucent. This is where the flavor begins!
2. Adding Garlic and Spices:
Next, toss in the minced garlic, ground cumin, smoked paprika, and crushed red pepper flakes (if you like a little spice!). Cook this mixture for another 1-2 minutes while stirring constantly until it’s fragrant. Your kitchen will smell amazing!
3. Adding Chickpeas and Broth:
Now, it’s time to add both cans of chickpeas to the pot (remember to save a handful for garnish later!). Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes. This allows the flavors to meld beautifully.
4. Blending the Soup:
Take an immersion blender and carefully puree most of the soup until you reach a smooth texture, leaving a few whole chickpeas for that delightful texture. If you don’t have an immersion blender, transfer about half of the soup in batches to a regular blender and blend until smooth, then return it to your pot.
5. Seasoning:
Stir in the lemon juice, then season with salt and black pepper to taste. It’s important to taste and adjust the seasoning to your liking!
6. Serving:
Now it’s time to serve! Ladle the soup into bowls and top each one with the reserved whole chickpeas, a drizzle of extra virgin olive oil, and a sprinkle of smoked paprika for color. Don’t forget the fresh chopped parsley or cilantro for a pop of freshness!
7. Enjoy!
Serve your warm Vegan Garlic Chickpea Soup with some crusty bread or your favorite side dish. It’s comforting, nourishing, and absolutely delicious—enjoy every bite!
Can I Use Fresh Chickpeas Instead of Canned?
Absolutely! If you prefer using dried chickpeas, soak them overnight and cook them until tender before adding them to the soup. You’ll need about 1 cup of dried chickpeas, which will yield roughly 2 cans worth after cooking.
How Can I Customize the Flavor?
You can customize this soup further by adding your favorite herbs, like thyme or rosemary, during the cooking process for a different flavor profile. A splash of vinegar or a dollop of tahini can also enrich the taste!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it on the stovetop over low heat, adding a little vegetable broth if needed to loosen the soup.
Can I Freeze This Soup?
Yes, this soup freezes well! Just let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
