This Vegan Garlic Chickpea Soup is a warm and comforting dish packed with flavor! Made with creamy chickpeas and lots of tasty garlic, it’s sure to please everyone.
I love how the fragrant garlic fills the kitchen while it cooks. Plus, it’s super easy to whip up for a quick meal—just blend and enjoy. Who wouldn’t want that? 😊
Key Ingredients & Substitutions
Chickpeas: These are the star of the soup! Packed with protein, they make the soup hearty. You can substitute them with white beans or lentils for a similar texture.
Garlic: The more, the better in this recipe! Fresh garlic gives the best flavor. If you’re in a pinch, garlic powder can be used, but the taste will be different. I personally love using roasted garlic for a sweeter touch.
Vegetable broth: This provides the soup’s base flavor. You can use homemade broth or store-bought. If you need a lower-sodium option, look for reduced-sodium broth or even water mixed with your favorite seasonings.
Spices: Cumin really adds depth. If you don’t have smoked paprika, regular paprika works too. For a little kick, add more red pepper flakes or a splash of hot sauce.
How Can I Make the Soup Creamy Without Heavy Cream?
To get a creamy texture without adding dairy, blending part of the soup is key! Here’s how:
- First, after simmering, remove the bay leaf.
- Use an immersion blender directly in the pot to blend some of the soup until creamy.
- If you don’t have an immersion blender, carefully transfer a portion to a standard blender, blend until smooth, and then return it to the pot.
This method keeps some chickpeas whole for texture, making each bite satisfying! Enjoy this easy technique for a delicious soup every time.
Vegan Garlic Chickpea Soup Recipe
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 6-8 garlic cloves, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 4 cups vegetable broth
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh lemon juice (from 1 lemon)
- Fresh parsley, chopped, for garnish
- Additional chickpeas for topping
- Olive oil for drizzling
How Much Time Will You Need?
This delicious Vegan Garlic Chickpea Soup takes about 10 minutes to prep and around 30 minutes to cook, making it a perfect option for a quick weeknight dinner. You’ll be diving into this bowl of goodness in no time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onions and sauté for about 5-7 minutes, or until they become translucent and start to soften.
2. Cook the Garlic and Other Veggies:
Add the minced garlic, diced carrots, and diced celery to the pot. Continue cooking for another 5 minutes, stirring often until the vegetables soften and the garlic becomes aromatic.
3. Add the Spices:
Stir in the ground cumin, smoked paprika, and red pepper flakes if you like a little heat. Cook the mixture for 1 minute to toast the spices, allowing their flavors to develop.
4. Pour in the Broth and Chickpeas:
Next, pour in the vegetable broth and add the drained chickpeas along with the bay leaf. Bring everything to a rolling boil, then reduce the heat and let it simmer for 20 minutes, so all the flavors can meld beautifully.
5. Blend for Creaminess:
After simmering, remove the bay leaf from the pot. Using an immersion blender, carefully blend the soup until it’s creamy but still has some chickpea pieces for texture. If you don’t have an immersion blender, transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
6. Final Seasoning:
Season the soup with salt, black pepper, and a splash of fresh lemon juice to enhance the flavors. Taste and adjust seasoning as needed; the lemon juice really brightens it up!
7. Serve and Garnish:
Serve the soup hot in bowls, garnished with additional whole chickpeas, a drizzle of olive oil, and a sprinkle of chopped fresh parsley for that pop of color.
8. Enjoy with Bread:
This Vegan Garlic Chickpea Soup pairs wonderfully with crusty bread for a satisfying meal. Dig in and enjoy all the delicious flavors!
Can I Use Dried Chickpeas Instead of Canned?
Absolutely! If you prefer using dried chickpeas, soak about 1 cup overnight and then cook them until tender, which typically takes about 1-2 hours. You can add them to the soup at the same time you would add canned ones, just ensure there’s enough broth to accommodate them.
Is There a Way to Make This Soup Spicier?
Definitely! You can boost the heat by adding more red pepper flakes, or even some diced jalapeños or a dash of hot sauce. Just start with a small amount and adjust as you taste!
Can I Freeze Leftovers?
Yes, this soup freezes well! Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, thaw it in the fridge overnight and warm on the stove, adding a splash of water if needed.
How Can I Make This Soup More Filling?
For a heartier version, consider adding grains like quinoa, barley, or even pasta. Add them in during the last 10-15 minutes of cooking to ensure they cook through while soaking up delicious flavor.
