This Vegan Garlic Chickpea Soup is warm, hearty, and packed with flavor! Made with tender chickpeas and lots of garlic, it’s like a big hug in a bowl.
You won’t believe how simple it is to throw together! I love warming it up on chilly days—it’s quick and makes my kitchen smell amazing!
Key Ingredients & Substitutions
Chickpeas: These provide protein and texture. You can use canned chickpeas for convenience, but dried chickpeas soaked overnight offer a fresher flavor. Just remember to cook them first!
Garlic: Fresh garlic is key for great flavor. If you don’t have fresh cloves, garlic powder works in a pinch—1 clove equals about 1/8 teaspoon. But honestly, fresh tastes much better!
Vegetable Broth: I suggest using a good quality broth for the best flavor. If you’re looking for a lower-sodium option, homemade broth is easy to make. You can also use water, but be sure to adjust your seasoning.
Olive Oil: Extra virgin olive oil adds richness. You could swap it with avocado oil or coconut oil if needed, but olive oil is my favorite for the taste.
Herbs: Fresh parsley or cilantro brighten the soup up nicely. If you don’t have either, basil works well too. Just use what you like or have on hand!
How Do I Get the Perfect Consistency for My Soup?
A common challenge with soup is getting the right texture. Here’s how you can achieve it:
- Start by sautéing onions and garlic properly—this builds the flavor base.
- After simmering, grab an immersion blender. Blend until you reach your desired consistency. You can blend it all for a creamy soup or just partially for a chunkier texture.
Take your time with blending to prevent spills. If you don’t have an immersion blender, carefully transfer to a regular blender in batches. Just leave the opening slightly ajar to let steam escape!
How to Make Vegan Garlic Chickpea Soup
Ingredients You’ll Need:
For the Soup Base:
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 6 cups vegetable broth
- 1 medium onion, finely chopped
- 6-8 garlic cloves, minced
- 2 tablespoons olive oil
For Seasoning and Garnish:
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional, for garnish)
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
- 1/4 cup fresh parsley or cilantro, finely chopped
- Juice of half a lemon (optional)
For Serving:
- Fresh crusty bread (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook, so you’ll have a delicious pot of Vegan Garlic Chickpea Soup ready in about 40 minutes. Perfect for a cozy meal on a busy day!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and sauté it for about 5 minutes, or until it’s soft and translucent. This will form a lovely base for your soup!
2. Add Garlic and Spices:
Next, stir in the minced garlic and ground cumin. Cook for 1-2 more minutes, stirring continuously, until the garlic is fragrant. This is where the magic happens, and your kitchen will smell amazing!
3. Pour in the Broth:
Now, pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to low and allow it to simmer for a few minutes to let all those delicious flavors combine.
4. Add Chickpeas and Simmer:
Time to add the cooked chickpeas! Gently stir them into the pot, then let everything simmer on low for about 15-20 minutes. This step allows the chickpeas to absorb all the flavor from the broth and spices.
5. Blend for Texture:
Using an immersion blender, bend the soup to your preferred consistency. You can blend it until smooth or leave it a bit chunky for extra texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender!
6. Season and Add Freshness:
Once blended, taste your soup and season it with salt, black pepper, and optional red pepper flakes for some heat. Stir in the fresh lemon juice to add brightness to the flavors, adjusting seasoning as necessary.
7. Serve and Enjoy:
Finally, ladle the warm soup into bowls. Drizzle a little olive oil on top, sprinkle with smoked paprika, and garnish with fresh parsley. Serve hot with some fresh crusty bread on the side for dipping!
This Vegan Garlic Chickpea Soup is not only hearty and comforting but also bursting with garlicky goodness and wholesome warmth. Enjoy every spoonful!
Can I Use Canned Chickpeas Instead of Dried?
Absolutely! Canned chickpeas are convenient and save time. Just drain and rinse them before adding to the soup. If using dried chickpeas, soak and cook them according to package instructions before starting the recipe.
How Can I Make This Soup Creamier?
To add creaminess, you can either blend more of the soup until smooth or stir in a splash of coconut milk or a few tablespoons of tahini after blending. This will give it a rich, creamy texture without any dairy!
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to toss in some chopped carrots, celery, or spinach along with the onion and garlic for extra flavor and nutrition. Just adjust the cooking time slightly to ensure they soften nicely.
How Do I Store and Reheat Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it gently on the stove over low heat, adding a little extra vegetable broth or water if it has thickened. Enjoy!
