Go Back

Vegan Garlic Chickpea Soup

A warm and comforting vegan soup that is packed with flavor and nutrients, perfect for any day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 Tbsp olive oil, plus more for drizzling
  • 3 large garlic cloves, minced or pressed Use fresh garlic for the best flavor.
  • 1 tsp paprika
  • 1 tsp dried rosemary
  • ½ tsp dried thyme
  • ¼ tsp chili flakes Adjust according to taste for more heat.
  • 2 cans (15 oz each) chickpeas One can should be used with its liquid.
  • 1 (6 oz) large potato, diced You can substitute with sweet potatoes for a sweeter taste.
  • 2 cups low-sodium vegetable broth

Method
 

Preparation
  1. Pour one can of chickpeas with its liquid into a blender and purée until smooth.
  2. Heat the olive oil in a pot over medium heat, then add the garlic. Sauté for about 1 minute, or until it becomes fragrant.
Cooking
  1. Add the puréed chickpeas, the second can of drained chickpeas, diced potato, paprika, rosemary, thyme, chili flakes, and some freshly cracked pepper. Stir well.
  2. Pour in the vegetable broth and stir again.
  3. Cover the pot with a lid, turn the heat up to medium-high, and bring the soup to a boil.
  4. Once boiling, reduce the heat to medium-low and let it simmer for 25 minutes, stirring occasionally.
  5. Taste the soup and adjust seasoning according to your preference. Serve hot with freshly ground pepper and a drizzle of olive oil if desired.

Notes

This soup is best served warm and can be paired with crusty bread or crackers. To store, let it cool and transfer to an airtight container. It can last in the refrigerator for 3-4 days or be frozen for up to 3 months. It tastes even better the next day!