This Vegan Garlic Chickpea Soup is a cozy bowl of goodness! With lots of garlic, healthy chickpeas, and fresh veggies, it warms you right up and tastes great too.
If you’re a garlic lover like me, you’ll appreciate how it fills the kitchen with amazing smells. I like to have mine with crusty bread for a perfect meal any day!
Key Ingredients & Substitutions
Garlic: With 8 cloves of garlic, this soup packs a flavorful punch. If you’re not a huge garlic fan, you can reduce the amount to 4 or 5 cloves, or use roasted garlic for a milder taste.
Chickpeas: Canned chickpeas make this dish quick and convenient. If you prefer, you can use dried chickpeas; just soak and cook them beforehand. They can also be substituted with other beans, like white beans, for a different texture.
Vegetable Broth: Homemade broth is the best for flavor, but store-bought works just as well. If you’re looking to reduce sodium, choose a low-sodium broth. For added depth, you can use mushroom broth instead!
Lemon Juice: This adds brightness to the soup. If you don’t have lemons, a splash of apple cider vinegar can work as a substitute, giving it an acidic kick.
How Do I Get the Perfect Soup Consistency?
Blending part of the soup is key to achieving that creamy texture. Here’s how to do it right:
- Once the soup is simmered, use an immersion blender straight in the pot for convenience. You want to puree only half to keep some whole chickpeas intact for texture.
- If using a regular blender, let the soup cool a bit before transferring it in batches. Hot soup can splatter and create a mess!
- Blend until smooth but be cautious not to over-blend – you still want some chunks of chickpeas for a hearty feel.
After blending, make sure to taste and adjust seasonings. Sometimes a little extra salt or lemon at this stage makes a big difference!
Vegan Garlic Chickpea Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 8 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped
- Red pepper flakes (optional for garnish)
- Crusty bread, for serving
How Much Time Will You Need?
This delicious Vegan Garlic Chickpea Soup takes about 10 minutes to prep and another 20 minutes to cook, so you’ll be enjoying a warm bowl of goodness in just 30 minutes!
Step-by-Step Instructions:
1. Start with the Aromatics:
In a large pot, heat the olive oil over medium heat. Once hot, add in the minced garlic and chopped onion. Sauté them together for about 5-6 minutes, or until the onion is soft and fragrant. Make sure to stir occasionally to prevent burning!
2. Add the Chickpeas:
Next, mix in the drained chickpeas. Stir everything together for about 2 minutes. This helps to blend the flavors and let the chickpeas soak in the garlic goodness!
3. Pour in the Broth:
Now it’s time to add the vegetable broth and water to the pot. Stir in the ground cumin and smoked paprika, then bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes so all those lovely flavors can develop.
4. Blend it Up:
After simmering, grab an immersion blender and puree about half of the soup until it’s slightly creamy but still has some texture. If you don’t have an immersion blender, carefully transfer half of the soup to a traditional blender, blend it until smooth, and then return it to the pot.
5. Final Seasoning:
Stir in the salt, black pepper, and fresh lemon juice. Give it a taste and adjust the flavors as needed. Maybe a little more salt or lemon juice will do the trick!
6. Serve with Love:
Ladle your warm soup into bowls. Drizzle some olive oil on top and sprinkle with fresh chopped parsley and red pepper flakes for a bit of spice, if you like.
7. Enjoy!
Serve with some crusty bread on the side to soak up all that deliciousness. This soup is not just filling; it’s also packed with flavor!
Enjoy the creamy texture and delightful garlic and chickpea flavors. This Vegan Garlic Chickpea Soup is sure to warm your heart and spirit!
Can I Use Dried Chickpeas Instead of Canned?
Yes, you can! If using dried chickpeas, soak them overnight and then cook them until tender before adding them to the soup. You may need to increase the cooking time for the soup to allow the flavors to meld properly.
How Do I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, adding a splash of water or broth if it has thickened too much.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day after the flavors have had time to develop. Prepare it in advance and then reheat when you’re ready to serve for a quick meal!
What Can I Use Instead of Olive Oil?
If you prefer, you can use a different cooking oil such as avocado oil or coconut oil. Just keep in mind that the flavor might change slightly, but it will still be delicious!
