This vegan garlic chickpea soup is a warm hug in a bowl! It’s creamy, flavorful, and packed with protein from the chickpeas. Plus, garlic brings a delicious punch!
I can’t get enough of how easy it is to whip up—just toss everything in a pot! It’s perfect for chilly days when you want something comforting and healthy.
Key Ingredients & Substitutions
Olive Oil: This brings richness to the soup. If you don’t have olive oil, avocado oil or coconut oil work fine, too. I prefer olive for its flavor, especially the extra virgin kind.
Chickpeas: Canned chickpeas are super convenient; just make sure to rinse them to remove extra sodium. If you have dried chickpeas, soak and cook them first for a lovely texture!
Garlic: Use fresh garlic for the best taste. If you’re short on garlic cloves, garlic powder can substitute, but use less—about 1/2 teaspoon should do!
Broth: Vegetable broth adds depth. You can use homemade broth or water with some added seasoning if you’re in a pinch.
Herbs: Fresh parsley or cilantro brightens the dish. If you don’t have either, basil or spinach can add a nice touch as well.
How Do You Get the Right Creaminess for the Soup?
Getting a creamy texture is key, and there are a couple of ways to achieve it. The immersion blender is your best friend! Blend until smooth but leave some chickpeas whole for texture.
- Start with sautéing the aromatics and spices to enhance their flavors.
- When adding chickpeas and broth, bring to a gentle simmer.
- Blend part of the soup without making it completely smooth—this keeps it hearty.
Feel free to adjust the texture to your liking! If you prefer it creamier, blend more. Enjoy the soup warm with crusty bread for the best experience!
Vegan Garlic Chickpea Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil, plus more for drizzling
- 1 medium yellow onion, finely chopped
- 8-10 garlic cloves, minced
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (plus extra for garnish)
- 1/2 teaspoon ground turmeric
- Salt and black pepper, to taste
Fresh Ingredients:
- 1/4 cup fresh parsley or cilantro, chopped (plus extra for garnish)
- Juice of 1 lemon
For Serving:
- Crusty bread, for dipping
How Much Time Will You Need?
This vegan garlic chickpea soup comes together quickly! You’ll need about 10 minutes for prep and 20 minutes of cooking time, making it a total of 30 minutes from start to finish. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the finely chopped onion. Sauté for about 5-7 minutes until it turns soft and translucent. Stir occasionally to prevent burning.
2. Add the Garlic:
Next, toss in the minced garlic and cook for another 1-2 minutes. Keep stirring until the garlic becomes fragrant—this will give your soup a delicious base of flavor!
3. Toast the Spices:
Now, stir in the ground cumin, smoked paprika, turmeric, salt, and pepper. Let these spices cook for about a minute. This step enhances their flavor, making your soup even tastier!
4. Combine Chickpeas and Broth:
Add the drained and rinsed chickpeas along with the vegetable broth to the pot. Increase the heat to bring the mixture to a gentle simmer. This will help all those lovely flavors come together!
5. Blend for Texture:
Using an immersion blender, partially blend the soup right in the pot until it’s smooth but still has some chunky bits for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender. Blend and then return the smooth mixture to the pot.
6. Add Fresh Ingredients:
Stir in the fresh lemon juice and chopped parsley or cilantro. Taste the soup and adjust the seasoning with more salt, pepper, or lemon juice if needed. This will brighten up the flavors!
7. Serve and Garnish:
Ladle the freshly made soup into bowls. Garnish with additional whole chickpeas, a drizzle of olive oil, a sprinkle of smoked paprika, and extra chopped herbs for a lovely finish!
8. Enjoy!
Serve the soup warm alongside slices of crusty bread for dipping. Enjoy the comforting, creamy goodness of your vegan garlic chickpea soup!
This creamy soup is brimming with garlicky flavor and hearty chickpeas, making it a nourishing dish you can enjoy any day of the week!
Can I Use Dried Chickpeas Instead of Canned?
Absolutely! If you prefer dried chickpeas, you’ll need to soak them overnight and cook them until tender before using them in the soup. Typically, 1 cup of dried chickpeas will yield about 2 cans when cooked.
What Can I Use Instead of Olive Oil?
If you don’t have olive oil on hand, feel free to substitute with avocado oil or even coconut oil for a different flavor profile. Just keep in mind that coconut oil may add a hint of sweetness.
Can I Make This Soup Creamier?
Yes! For a creamier consistency, blend more of the soup to your desired smoothness. You can also add a splash of coconut milk or a tablespoon of tahini while blending for added creaminess.
How Do I Store Leftovers?
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. You can reheat it on the stove or in the microwave. Add a little water or broth if it thickens too much during storage.