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Vegan Garlic Chickpea Soup Recipe

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This Vegan Garlic Chickpea Soup is a creamy, flavorful, and nourishing dish made with tender chickpeas, hearty vegetables, and roasted garlic. Perfect for a cozy meal, it’s easy to make and packed with protein and fiber.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 cloves garlic, minced (or 1 bulb roasted garlic for a sweeter, milder flavor)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 4 cups (1L) vegetable broth
  • 2 (15 oz/425g) cans chickpeas, drained and rinsed
  • 1 medium potato, peeled and diced (optional, for creaminess)
  • 1 cup (240ml) coconut milk or plant-based cream
  • 2 cups (60g) fresh spinach or kale, chopped (optional)
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Sauté the Vegetables:
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery, and sauté for 5–7 minutes, or until softened.
  3. Stir in the minced garlic, thyme, smoked paprika, and red pepper flakes (if using). Cook for 1–2 minutes until fragrant.
2. Add the Broth and Chickpeas:
  1. Pour in the vegetable broth and add the chickpeas and diced potato (if using). Stir to combine.
  2. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
3. Blend the Soup (Optional):
  1. Use an immersion blender to blend a portion of the soup directly in the pot to create a creamy texture while keeping some chickpeas whole. Alternatively, transfer 1–2 cups of the soup to a blender, puree, and return it to the pot.
4. Add the Coconut Milk and Greens:
  1. Stir in the coconut milk or plant-based cream and cook for another 5 minutes.
  2. Add the spinach or kale and simmer until wilted.
5. Season and Serve:
  1. Stir in the lemon juice and season with salt and pepper to taste.
  2. Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve with crusty bread or crackers.

Notes

  • For a richer flavor, roast a whole bulb of garlic, squeeze out the cloves, and stir them into the soup.
  • Add a pinch of cumin or coriander for a warm, earthy flavor.
  • Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Find it online: https://ukfinda.com/vegan-garlic-chickpea-soup-recipe/