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Vegan Garlic Chickpea Soup Recipe

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4.7 from 99 reviews

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.

Ingredients

Units Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Find it online: https://cookedbyclara.com/vegan-garlic-chickpea-soup-recipe/