This Vegan Garlic Chickpea Soup is a warm and comforting dish that’s packed with flavor! It’s made with hearty chickpeas and lots of garlic, which gives it a lovely kick.
You can whip this up in no time, and it’s perfect for cozy nights. I love pairing it with crusty bread for dipping! It’s like a hug in a bowl! 🥣
Key Ingredients & Substitutions
Olive Oil: This adds richness to the soup. If you’re looking for alternatives, avocado oil or coconut oil also work well. I love the flavor of good olive oil for drizzling on top before serving!
Garlic: Garlic is the star here! Fresh is best, but you can use garlic powder in a pinch. Use about 1/4 teaspoon of garlic powder for every clove, but remember the flavor won’t be as strong.
Chickpeas: You can use canned chickpeas or prepare dried ones ahead of time. If you’re avoiding legumes, try using mashed cauliflower instead for texture, though the flavor will differ.
Vegetable Broth: For a saltier option, pick low-sodium broth. If you don’t have broth, water works, but it might lack the depth. Adding a splash of soy sauce or miso can boost the flavor.
Smoked Paprika: This gives a lovely smokiness. If you don’t have it, regular paprika or chili powder works too, but smoked paprika makes a big difference in taste, so try to get it if you can!
How Do I Achieve the Perfect Creamy Texture?
The trick to getting that smooth, creamy texture in your soup lies in how you blend it. If using an immersion blender, blend just half the soup, keeping some whole chickpeas for texture.
- Blend until creamy but not fully smooth for a nice contrast.
- If using a traditional blender, let the soup cool a bit before transferring. This prevents splatters.
- Always return the blended soup back to the pot afterward to warm it up!
Don’t rush this step—creamy soups are all about the right blend!
Vegan Garlic Chickpea Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil, plus extra for drizzling
- 6-8 garlic cloves, minced
- 1 medium onion, finely chopped
- 3 cups cooked chickpeas (or 2 cans, drained and rinsed)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- Red pepper flakes, for garnish
- Fresh parsley or rosemary, chopped for garnish
- Optional: crusty bread, for serving
How Much Time Will You Need?
This quick and easy soup will take about 10 minutes to prep and 25 minutes to cook. In total, you’ll need around 35 minutes before you can dive into this delicious bowl of goodness!
Step-by-Step Instructions:
1. Sautéing the Base:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the minced garlic and finely chopped onion. Sauté these for about 5-7 minutes until the onion turns translucent and the garlic releases its lovely aroma. Just be careful not to brown the garlic!
2. Adding Spices:
Now, stir in the ground cumin and smoked paprika. Cook for another minute. This step boosts the flavor and lets the spices shine!
3. Building the Soup:
Next, add your cooked chickpeas and the vegetable broth to the pot. Give it a good stir and bring this delicious mixture to a boil. Once it’s bubbling, reduce the heat and let it simmer for about 15 minutes so the flavors can dance together.
4. Blending for Texture:
Here comes the fun part! If you have an immersion blender, carefully blend the soup right in the pot until it’s creamy, but leave some whole chickpeas for a nice texture. Don’t worry if you don’t have an immersion blender; you can transfer half of the soup to a regular blender, blend until smooth, and then return it to the pot!
5. Final Touches:
Time to season! Add salt, pepper, and fresh lemon juice to taste. Give it a stir and taste—adjust the seasoning as you like! This is your soup, so make it perfect for you.
6. Serving:
Now, ladle the warm soup into bowls. Drizzle a little olive oil on top, sprinkle with red pepper flakes for a little heat, and add the freshly chopped herbs to make it look pretty. If you want, serve it with some crusty bread on the side for dipping!
This creamy, garlicky chickpea soup is not just nutritious but comforting and delicious! Enjoy every spoonful!
Can I Use Canned Chickpeas Instead of Dried Ones?
Absolutely! Canned chickpeas are convenient and save you time. Just make sure to drain and rinse them well before using to remove excess sodium and canning liquid.
What If I Don’t Have Smoked Paprika?
No problem! You can substitute it with regular paprika or even chili powder for a bit of heat. The flavor will be slightly different, but it will still taste great!
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave. Stir occasionally to ensure even heating!
Can I Make This Soup Ahead of Time?
Yes! This soup gets even better the next day as the flavors meld. Just make it a day in advance and store it in the fridge. Reheat before serving!
