If you’re craving a comforting, delicious bowl that’s packed with flavor and totally plant-based, you’re going to love this Vegan Garlic Chickpea Soup Recipe. It’s creamy, garlicky, and has just the right amount of warmth from herbs and spices—perfect for cozying up at any time!
Why You’ll Love This Recipe
- Ultra Creamy & Flavorful: Blending chickpeas and simmering with herbs creates a rich, velvety texture that’s so satisfying.
- Super Simple Ingredients: Easy-to-find pantry staples come together to make magic happen in just 30 minutes.
- Perfectly Balanced Spices: Garlic, paprika, rosemary, thyme, and chili flakes offer a beautiful, warming depth without overpowering.
- Comfort Food That’s Plant-Based: It’s nourishing, vegan-friendly, and tasty enough for meat lovers too!
Ingredients You’ll Need
This Vegan Garlic Chickpea Soup Recipe calls for simple, wholesome ingredients that work together to create layers of flavor and a satisfying texture. Each one helps build a nourishing and cozy bowl you’ll want again and again.
- Olive oil: Adds a silky smoothness and helpsasts the garlic, bringing out its natural aroma.
- Garlic cloves: The star of this soup — fresh, minced garlic infuses every spoonful with warmth and depth.
- Paprika: Adds a subtle smoky-sweet note that brightens and complements the chickpeas.
- Dried rosemary & thyme: Classic herbs that bring earthiness and a hint of piney freshness.
- Chili flakes: Just enough kick to make the flavors pop without overwhelming the palate.
- Chickpeas: Protein-packed and hearty, they form the base of this creamy soup.
- Potato: Adds body and softness to the soup, helping to thicken it naturally as it cooks.
- Low-sodium vegetable broth: Keeps the soup light yet flavorful, allowing you to control the saltiness.
- Salt & black pepper: Essential seasonings to elevate all the flavors in harmony.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
What’s great about this soup is just how easy it is to adapt! Whether you want to boost the nutrition, tweak the flavors, or fit dietary needs, this recipe welcomes your creativity with open arms.
- Add Greens: Toss in kale or spinach toward the end of cooking for an added pop of color and nutrients.
- Spice it Up: Swap chili flakes for cayenne or smoked paprika for a smoky, spicy twist.
- Use Different Beans: Cannellini or white beans work beautifully in place of chickpeas for a milder creaminess.
- Make it Chunkier: Reserve some chickpeas to stir in whole at the end for more texture in your bowl.
How to Make Vegan Garlic Chickpea Soup Recipe
Step 1: Purée One Can of Chickpeas
Start by pouring one full can of chickpeas—liquid and all—into a blender or food processor. Purée them until completely smooth. This step is the secret to creating that wonderfully creamy base without using any cream or dairy.
Step 2: Sauté Garlic
Heat your olive oil over medium heat in a large pot. Add the minced garlic and sauté just about a minute until fragrant and golden—this quick step releases all those gorgeous garlicky aromas and flavors.
Step 3: Combine Ingredients and Spices
To the pot, add the puréed chickpeas, the drained chickpeas from the second can, diced potatoes, paprika, rosemary, thyme, chili flakes, and a good crack of black pepper. Stir everything together so the spices evenly coat the chickpeas and veggies.
Step 4: Add Broth and Simmer
Pour in the vegetable broth, stir once more, then cover with a lid. Turn the heat up to medium-high and bring the soup to a gentle boil. Once boiling, lower the heat to medium-low and let it slowly simmer for about 25 minutes, stirring occasionally, until the potatoes are tender and the flavors meld beautifully.
Step 5: Season to Taste and Serve
Give your soup a taste and adjust the salt and pepper as needed—broth saltiness can vary, so this final seasoning lets you tailor it perfectly. Serve piping hot, adding a drizzle of olive oil and extra cracked pepper if you like. Don’t forget some crusty bread to dunk right in!
Pro Tips for Making Vegan Garlic Chickpea Soup Recipe
- Don’t Overcook Garlic: Sauté garlic just until fragrant to avoid bitterness and keep the flavor bright.
- Smooth or Chunky? Your Choice: Puréeing one can of chickpeas adds creaminess, but retaining some whole chickpeas keeps a delightful texture.
- Fresh Herbs for the Win: If available, fresh rosemary and thyme elevate the soup even more—add them just before serving.
- Balance Your Heat: Start with a small pinch of chili flakes and add more to taste to keep it spicy, not overwhelming.
How to Serve Vegan Garlic Chickpea Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley or a little drizzle of good-quality olive oil adds a fresh, vibrant touch. For an even richer bowl, try topping with toasted pumpkin seeds or a dash of smoked paprika to enhance that smoky undertone.
Side Dishes
This soup truly shines alongside crusty artisan bread or a warm flatbread perfect for dipping. A simple green salad with a lemony vinaigrette also pairs beautifully, balancing the soup’s creamy texture with crisp freshness.
Creative Ways to Present
Serve this soup in rustic bowls with a swirl of coconut yogurt or cashew cream for an elegant swirl. Layering toasted chickpeas on top creates a fun texture contrast, or drizzle a garlic-infused oil over the surface to impress your dinner guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to an airtight container and refrigerate. It stays fresh and delicious for up to 4 days, making it an ideal quick lunch or dinner ready to heat and enjoy.
Freezing
This Vegan Garlic Chickpea Soup Recipe freezes exceptionally well—just portion it into freezer-safe containers. It can be stored for up to 3 months, letting you batch cook and savor the cozy goodness anytime you want.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You can add a splash of vegetable broth or water if the soup is too thick after refrigeration or freezing. Microwave reheating works too, just cover to retain moisture.
FAQs
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Can I use dried chickpeas instead of canned?
Absolutely! If using dried chickpeas, soak them overnight and cook until tender before using. This adds extra prep time but enhances flavor and texture wonderfully.
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Is this soup gluten-free?
Yes! This Vegan Garlic Chickpea Soup Recipe is naturally gluten-free as it uses chickpeas, potatoes, and vegetable broth without any wheat ingredients.
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How spicy is the soup?
The heat is mild and comes from chili flakes, which you can adjust or omit based on your spice tolerance, making the soup suitable for a variety of palates.
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Can I add other vegetables?
Yes! Feel free to toss in diced carrots, celery, or even kale—just keep in mind the cooking times for each to keep everything tender and flavorful.
Final Thoughts
If you want a bowl of pure comfort that’s nourishing, easy, and full of rich garlic flavor, this Vegan Garlic Chickpea Soup Recipe is a must-try. Whether for busy weeknights or lazy weekends, it’s sure to become one of those go-to recipes that warms your heart with every spoonful.
PrintVegan Garlic Chickpea Soup Recipe
This Vegan Garlic Chickpea Soup is a hearty and comforting plant-based recipe perfect for a quick and nutritious meal. Combining smooth puréed chickpeas and chunky potatoes with aromatic garlic and herbs, it comes together easily on the stovetop to deliver warming flavors and satisfying texture. Ideal for a wholesome lunch or dinner, this soup is vegan, gluten-free, and packed with fiber and protein.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Plant-based
- Diet: Vegan
Ingredients
Soup Base
- 1 Tbsp olive oil, plus more for drizzling
- 3 large garlic cloves, minced or pressed
- 1 tsp paprika
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 tsp chili flakes
Main Ingredients
- 2 cans (15 oz each) chickpeas
- 1 large potato (6 oz / 180 grams), diced
- 2 cups (480 ml) low-sodium vegetable broth
Seasoning
- Salt & black pepper, to taste
Instructions
- Prepare Chickpeas: Pour one can of chickpeas including the liquid into a blender and purée until smooth to form a creamy base for the soup.
- Sauté Garlic: Heat olive oil in a pot over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Add Ingredients: To the pot, add the puréed chickpeas, the second can of chickpeas drained, diced potato, paprika, dried rosemary, thyme, chili flakes, and freshly cracked black pepper. Stir well to combine all flavors.
- Add Broth and Simmer: Pour in the low-sodium vegetable broth and stir. Cover the pot with a lid, raise the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to medium-low and simmer for 25 minutes, stirring occasionally to prevent sticking.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot with an optional drizzle of olive oil and freshly ground pepper. Enjoy with crusty bread for dipping.
Notes
- You can adjust the chili flakes based on your preferred spice level.
- For a creamier texture, blend more chickpeas or puree a portion of the potato along with them.
- Use low-sodium broth to better control salt levels in the soup.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
- To make it gluten-free, serve with gluten-free bread or no bread.
