This vegan garlic chickpea soup is a warm and cozy dish that’s perfect for any day. Packed with flavorful garlic, hearty chickpeas, and fresh herbs, it’s a great way to enjoy healthy eating!
Plus, it’s super simple to make—you just blend everything together and let it simmer. I love slurping this soup while curled up on the couch. Perfect comfort food! 🥣
Key Ingredients & Substitutions
Garlic: Use fresh garlic for a vibrant flavor. If you’re short on fresh garlic, garlic powder can work in a pinch, though it won’t have the same punch.
Chickpeas: Canned chickpeas are convenient, but feel free to use cooked dried chickpeas if you have them. They need to be soaked and boiled first, which takes more time but is very rewarding.
Coconut Milk: This adds a creamy texture. If you can’t have coconut milk, try using cashew cream or almond milk; just be aware that the texture and flavor will change slightly.
Herbs: Fresh parsley and sage are key for flavor. If you don’t have sage, thyme or rosemary can also work well. Dried herbs can be used, just remember they’re more concentrated.
What’s the Best Way to Blend the Soup?
Blending the soup properly is key for that smooth, comforting texture. Here’s how to do it:
- Use an immersion blender for ease—blend until it’s creamy but still has some whole chickpeas for texture.
- If using a regular blender, wait for the soup to cool slightly before blending in batches. Always remove the center cap of the blender lid to allow steam to escape.
- For a chunkier soup, blend only half of the soup, leaving the rest with whole chickpeas.
Re-blend to your desired consistency—you may like it creamier or chunkier, so adjust to your preference. It’s all about what makes your taste buds happy!
Vegan Garlic Chickpea Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 8-10 garlic cloves, minced
- 1 medium onion, finely chopped
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup coconut milk (for creaminess)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (plus extra for garnish)
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh sage leaves (some whole for garnish)
- Juice of 1 lemon
- Optional: crusty bread for serving
Time Needed:
This comforting soup takes about 10 minutes to prepare and about 30 minutes to cook, making the total time around 40 minutes. Perfect for a weeknight meal that’s quick yet satisfying!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once it’s warm, add the chopped onion and sauté until it’s translucent and soft, which should take about 5 minutes. Keep an eye on it so it doesn’t brown too much—trust me, you want that lovely aromatic flavor!
2. Add the Garlic:
Next, toss in the minced garlic and give it a stir. Cook for another 1-2 minutes, stirring frequently to avoid burning the garlic. The aroma should start filling your kitchen—so good!
3. Spice it Up:
Now it’s time to add the smoked paprika, ground cumin, and chili flakes. Stir everything together and cook for about 30 seconds until the spices are fragrant. This step really amps up the flavor!
4. Add the Chickpeas and Broth:
Now, add the rinsed chickpeas and vegetable broth into the pot. Bring the mixture to a boil. Once it’s boiling, reduce the heat to low and let it simmer for about 15 minutes. This helps all the flavors meld together beautifully.
5. Blend the Soup:
Use an immersion blender to partially blend the soup until it’s creamy, but leave some chickpeas whole for a nice texture. If you don’t have an immersion blender, don’t worry! You can carefully transfer half the soup to a blender, blend it until smooth, and then return it to the pot. Easy-peasy!
6. Add Coconut Milk and Herbs:
Stir in the creamy coconut milk, and then add the chopped parsley and most of the sage leaves (save some for garnish). This is where the soup gets its rich and delicious creaminess!
7. Season and Simmer:
Now add the lemon juice and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to ensure everything is warmed through and nicely combined.
8. Serve It Up:
When you’re ready to eat, ladle the soup into bowls. Garnish with leftover sage leaves and a sprinkle of chili flakes for that extra little kick.
9. Enjoy:
Serve hot with crusty bread on the side for dipping. This dish is not only hearty and packed with flavor—it’s sure to warm you right up!
Enjoy this hearty and warmly spiced vegan garlic chickpea soup that’s creamy, garlicky, and flavorful! Happy cooking!
Can I Use Dried Chickpeas Instead of Canned?
Absolutely! If you prefer to use dried chickpeas, soak 1 cup of them overnight and cook them according to package instructions until tender before adding them to the soup. Just remember, this will add extra cooking time!
What Can I Substitute for Coconut Milk?
If you’re not a fan of coconut milk, you can replace it with almond milk or cashew cream for a different flavor. Just note that the consistency will be less creamy, so if you want creaminess, consider adding a little blended silken tofu or a splash of non-dairy creamer instead.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup in freezer-safe containers for up to 2 months. Just thaw it in the fridge overnight before reheating.
Can I Add More Vegetables?
Yes! This soup is very versatile. Feel free to add veggies like spinach, kale, or carrots for more nutrition. You can add them after blending for a pop of color and texture!
