This Vegan Garlic Chickpea Soup is warm and comforting, packed with tasty chickpeas and lots of garlic. It’s perfect for a cozy dinner or a quick lunch!
I love how easy it is to make—just throw everything in the pot and let it simmer. Plus, the garlic gives it a fantastic flavor that will have you reaching for seconds!
Key Ingredients & Substitutions
Olive Oil: This adds healthy fat and flavor. If you’re looking for a substitute, avocado oil or coconut oil works too. I enjoy the light taste of olive oil—it’s perfect for sautéing onions and garlic.
Onion: A medium onion is the base of flavor here. You can substitute with shallots or leeks if you prefer a milder taste. I think yellow onions give a great balance to the soup.
Garlic: You can adjust the garlic quantity based on your preference. If you need a milder flavor, try using garlic powder instead of fresh. I personally love the robust flavor of fresh garlic!
Chickpeas: Canned chickpeas are easy and convenient. If you want to use dried ones, soak and cook them beforehand. I find canned chickpeas save time and add a creamy texture.
Vegetable Broth: Use a store-bought or homemade vegetable broth for depth of flavor. If you don’t have broth, water will work too, though it may reduce the flavor. A splash of soy sauce or nutritional yeast can enhance things!
Lemon Juice: Freshly squeezed lemon juice brightens the soup. If you’re out of lemons, a splash of vinegar can add acidity. I love the zing that lemon gives; it really elevates the dish!
How Do You Achieve the Perfect Balance of Flavor in the Soup?
The key to this soup’s delightful taste is building layers of flavor. Start by sautéing the onions on medium heat until they’re just soft. This creates a savory base. For garlic, add it a little later to prevent burning, which can make it bitter.
- Cook onions for about 5 minutes until translucent before adding garlic.
- Toast the spices with the garlic for 1-2 minutes to release their oils—this makes a huge difference in flavor!
- Simmer the chickpeas and broth for enough time (20-25 mins) to let all the flavors meld together. Don’t rush this part!
- Remember to taste and adjust seasoning with salt, pepper, and lemon juice before serving, as it enhances the overall taste.
How to Make Vegan Garlic Chickpea Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 6-8 cloves garlic, minced (adjust to taste for garlic intensity)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika, plus extra for garnish
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Juice of half a lemon
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and 30 minutes to cook. So, you’ll need about 40 minutes in total to make it from start to finish. Perfect for a cozy meal without taking too much time!
Step-by-Step Instructions:
1. Sauté the Onion:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and soft. This helps build a tasty base for your soup!
2. Add Garlic and Spices:
Next, add the minced garlic, ground cumin, and smoked paprika to the pot. Cook, stirring frequently, for about 1-2 minutes until the mixture is fragrant. Just be careful not to let the garlic get brown as it can turn bitter.
3. Simmer the Soup:
Now, it’s time to add in the chickpeas, vegetable broth, and the bay leaf. Bring everything to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes. This allows all the flavors to come together wonderfully!
4. Blend for Texture:
After simmering, carefully remove the bay leaf. Using an immersion blender, puree about half of the soup right in the pot, leaving some chickpeas whole for a nice texture. 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:
Stir in the freshly chopped parsley and the juice of half a lemon. Season to taste with salt and freshly ground black pepper. These additions will brighten and enhance the flavors beautifully!
6. Serve and Enjoy:
Ladle the hot soup into bowls. Drizzle with a little olive oil, sprinkle with extra smoked paprika and parsley for garnish, and serve with some crusty bread on the side if you like. Enjoy your warm and hearty vegan garlic chickpea soup!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup in advance and store it in the fridge for up to 3 days. Just reheat it gently on the stove to warm it up before serving!
What Should I Do if I Don’t Have Canned Chickpeas?
If you don’t have canned chickpeas, you can use dried chickpeas. Just soak them overnight and cook them until tender before adding them to the soup. Typically, you’ll need about 1.5 cups of dried chickpeas for this recipe.
What Can I Use Instead of Vegetable Broth?
If you don’t have vegetable broth, you can use water instead. To enhance the flavor, consider adding a tablespoon of soy sauce or a bit of nutritional yeast for a deeper taste.
How Do I Store Leftovers?
Store any 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, adding a splash of water or broth if it thickens too much.
