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.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Blender or immersion blender
- Ladle
- Measuring cups and spoons
Ingredients
- 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
Instructions
Saute aromatics:
- 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:
- Add chickpeas, cumin, smoked paprika, salt, and pepper. Stir well to coat the chickpeas in the seasonings.
Pour in broth:
- Add vegetable broth and bring to a boil. Reduce heat and let it simmer for about 10–12 minutes.
Blend the soup:
- Use an immersion blender to puree the soup until smooth (or transfer half to a blender and return to the pot).
- Tip: Leave a few chickpeas whole if you like a chunkier texture.
Add creaminess:
- Stir in coconut milk and simmer for another 5 minutes. Adjust seasoning and squeeze in fresh lemon juice before serving.
Garnish and serve:
- Ladle into bowls and top with chopped parsley and a sprinkle of red pepper flakes if desired.
Nutrition
Calories: 285kcal
Tried this recipe?Let us know how it was!