This Vegan Garlic Chickpea Soup is warm and comforting, making it perfect for chilly days. With hearty chickpeas, fresh garlic, and simple spices, every spoonful feels cozy!
I love how quick this soup is to whip up, especially on busy nights. Just blend and simmer, and you’ll have a tasty meal in no time. Serve it with some crusty bread, and you’re set!
Key Ingredients & Substitutions
Chickpeas: These are the heart of the soup, providing protein and fiber. If you’re short on canned chickpeas, you can use dried ones. Just soak and cook them ahead of time!
Garlic: The more garlic, the better! It adds flavor and has health benefits. If you’re not a fan of strong garlic, reduce the amount or roast it for a milder taste.
Vegetable Broth: For a rich flavor, choose a low-sodium vegetable broth. You can also use water, but adding a bit more seasoning will make a difference.
Olive Oil: Extra virgin olive oil is great for sautéing, but you can substitute with coconut oil or another vegetable oil if you prefer.
Spices: Smoked paprika gives a warm depth to the soup. If you can’t find it, regular paprika or even cayenne for spicy heat will work. Rosemary can be substituted with thyme or oregano for a different flavor.
How Do I Blend the Soup for the Right Texture?
Blending part of the soup creates a creamy texture without the need for dairy. Here’s how to do it smoothly:
- Use an immersion blender directly in the pot, mixing until you reach your desired consistency. It’s quick and fewer dishes!
- If you don’t have an immersion blender, carefully transfer half of the soup to a standard blender. Remember to let it cool slightly to avoid splatters.
- After blending, return the smooth part to the pot and mix it back in.
Be careful not to blend all of it; keeping some chickpeas whole adds texture and makes each spoonful more satisfying!
Vegan Garlic Chickpea Soup
Ingredients:
- 2 tbsp olive oil
- 6-8 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried rosemary (plus extra for garnish)
- 1 tsp smoked paprika (plus extra for garnish)
- Salt and black pepper, to taste
- 1 tbsp lemon juice
- Fresh chopped parsley or rosemary, for garnish
- Crusty bread, for serving
Time Estimate:
This delicious soup takes about 10 minutes to prepare and an additional 20-25 minutes to cook, making it a total of about 35-40 minutes from start to finish. Perfect for a quick weeknight meal!
Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once hot, add the minced garlic and chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and the garlic is fragrant. This step builds a wonderful base for your soup.
2. Add Chickpeas and Broth:
Next, add the drained chickpeas to the pot, mixing them well with the garlic and onion. Pour in the vegetable broth, then stir in the dried rosemary, smoked paprika, salt, and black pepper. This is where the soup starts to come together beautifully!
3. Simmer the Soup:
Bring the soup to a gentle boil, then reduce the heat to low. Let it simmer uncovered for about 20 minutes. This will allow all the flavors to meld together while your kitchen fills with a lovely aroma.
4. Blend for Texture:
Using an immersion blender, blend about half of the soup directly in the pot. Blend until you achieve a slightly creamy texture while keeping some whole chickpeas intact for a delicious bite. If you don’t have an immersion blender, you can carefully blend half in a traditional blender.
5. Add Finishing Touches:
Stir in the lemon juice for a touch of brightness, then taste the soup. Adjust seasoning as necessary with more salt or pepper.
6. Serve and Enjoy:
Serve your warm soup hot, garnished with fresh rosemary and a sprinkle of smoked paprika and black pepper. Enjoy it alongside slices of crusty bread for dipping. This hearty soup is perfect for any day!
This Vegan Garlic Chickpea Soup is not only easy to make but also a comforting and nourishing meal. Enjoy every spoonful!
Can I Use Dried Chickpeas Instead of Canned?
Yes, you can use dried chickpeas! Just make sure to soak them overnight and cook them until tender before adding them to the soup. You’ll need about 1 cup of dried chickpeas, which equals about 2 cans when cooked.
Can I Add Other Vegetables to This Soup?
Absolutely! This soup is versatile. You can add diced carrots, celery, or spinach for extra nutrition. Just sauté the vegetables along with the onion and garlic at the beginning for the best flavors.
How Can I Make This Soup Creamier?
If you prefer a creamier soup, you can blend more of it or add a splash of coconut milk or a dollop of non-dairy yogurt just before serving for a richer texture.
What’s the Best Way to Store Leftover Soup?
Store leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave. You might need to add a little extra broth or water to loosen it up as it may thicken when chilled.
