Homemade Vegan Garlic Chickpea Soup Recipe

Homemade Vegan Garlic Chickpea Soup Recipe

I must say what I consider to be true; all soups are not equal and that even more applies to vegan soups. All vegan soups are not equal. After trying many vegan soup recipes, I think this vegan garlic chickpea soup might just become one of your new favorites, just as it has become mine. It’s creamy and has just the right amount of garlic to warm you up without being overpowering. In this recipe you’ll learn how I make really delicious and enjoyable vegan garlic chickpea soup in minutes.

The chickpeas being a major ingredient, gives the soup a naturally creamy texture without needing any dairy product. If you’re someone who loves a good garlic flavor as I do, this soup is all you need.

To make the soup, you start by softening the onions and garlic in a little olive oil. Then you toss in the chickpeas and spices so everything can mingle and develop that warm, comforting flavor. A bit of cumin and smoked paprika add a subtle hint of earthiness that really complements the chickpeas.

I think, it’ll be much better to go the actual recipe instead of describing the process.

Homemade Vegan Garlic Chickpea Soup Recipe

My homemade recipe for vegan garlic chickpea soup is meant to put your through the simple steps of making one of the best vegan soups ever.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 5 Servings

Course: Main Course, Soup, Vegan

Cuisine: Mediterranean

Calories: 285

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 2 tbsp olive oil
• 1 medium yellow onion chopped
• 6 cloves garlic minced
• 2 cans 15 oz each chickpeas, drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened coconut milk or any vegan milk
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Salt and black pepper to taste
• ½ lemon juice
• Fresh parsley or cilantro chopped (for garnish)

Optional

• a pinch of red pepper flakes for heat

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Blender or immersion blender
• Ladle
• Measuring cups and spoons

Method

 

Saute aromatics:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for another minute until fragrant.

Add chickpeas and spices:

1. Add chickpeas, cumin, smoked paprika, salt, and pepper. Stir well to coat the chickpeas in the seasonings.

Pour in broth:

1. Add vegetable broth and bring to a boil. Reduce heat and let it simmer for about 10–12 minutes.

Blend the soup:

1. Use an immersion blender to puree the soup until smooth (or transfer half to a blender and return to the pot).
2. Tip: Leave a few chickpeas whole if you like a chunkier texture.

Add creaminess:

1. Stir in coconut milk and simmer for another 5 minutes. Adjust seasoning and squeeze in fresh lemon juice before serving.

Garnish and serve:

1. Ladle into bowls and top with chopped parsley and a sprinkle of red pepper flakes if desired.

Nutrition

Calories: 285kcal

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