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Vegan Garlic Chickpea Soup

A comforting blend of chickpeas, garlic, and herbs simmered into a creamy, velvety broth. Perfect for a cozy meal with crusty bread.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cans cans (15 oz each) chickpeas Reserve liquid from one can for blending.
  • 1 large potato, diced (6 oz or 180 grams) Dice small for quicker melting.
  • 2 cups low-sodium vegetable broth Use low-sodium to control seasoning.
Aromatics and Seasoning
  • 3 large garlic cloves, minced or pressed Consider roasting garlic for sweetness.
  • 1 Tbsp olive oil, plus more for drizzling Toast rosemary in oil for flavor.
  • 1 tsp paprika Use smoked paprika for a deeper flavor.
  • 1 tsp dried rosemary Can be toasted briefly.
  • 1/2 tsp dried thyme
  • 1/4 tsp chili flakes Adjust to taste for heat.
  • to taste salt and black pepper Adjust as needed before serving.

Method
 

Preparation
  1. Pour one can of chickpeas with its liquid into a blender and puree until smooth.
  2. Heat olive oil in a pot over medium heat, add garlic, and sauté for about 1 minute until fragrant.
Cooking
  1. Add pureed chickpeas, drained second can of chickpeas, cubed potato, paprika, rosemary, thyme, chili flakes, and black pepper; stir well.
  2. Add vegetable broth and stir again.
  3. Cover pot, increase heat to medium-high, and bring soup to a boil; then reduce heat to medium-low and simmer for 25 minutes, stirring occasionally.
Serving
  1. Taste and adjust seasoning as needed. Serve hot with freshly ground pepper and a drizzle of olive oil, paired with crusty bread.

Notes

Cool to room temperature before storing. Keep in an airtight container in the refrigerator for up to 4 days. For longer keeping, freeze in portions for up to 3 months; thaw gently in the fridge overnight and reheat slowly on the stove, adding a splash of water or broth if it feels too thick.