This Vegan Garlic Chickpea Soup is a warm and comforting dish, loaded with creamy chickpeas and yummy garlic. It’s quick to make and perfect for any day!
I can’t resist the rich garlic flavor that fills my kitchen while this soup is cooking. Plus, it’s so easy to whip up, and I love enjoying it with crusty bread—yum!
Key Ingredients & Substitutions
Chickpeas: These are the star ingredient. Canned chickpeas save time, but cooking dry ones offers better texture. If you’re short on chickpeas, white beans or lentils are great alternatives.
Garlic: More garlic means more flavor! Feel free to adjust the amount based on your taste. If garlic powder is all you have, use about 1 teaspoon as a substitute. But fresh garlic is unbeatable!
Kale or Spinach: Both add nutrients and color. If you don’t have them, try Swiss chard or even frozen spinach. Just add it towards the end of cooking until it’s wilted.
Smoked Paprika: It adds a smoky depth to the soup. If you don’t have it, regular paprika works in a pinch, but you can also experiment with chili powder for a different twist.
How Do You Get the Perfect Texture for Your Soup?
One of the tricks for a satisfying texture is blending the soup partially. This keeps some chickpeas whole, giving it a chunky feel. Here’s how:
- After simmering the soup, blend just half of it. This creates a creamy base while leaving pieces intact.
- If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, blend until smooth, and pour it back.
- Make sure to let the soup cool slightly if using a blender, and blend in batches to avoid spillage!
The goal is to have a mix of smooth and chunky textures, making each spoonful interesting!
Vegan Garlic Chickpea Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4-6 cloves garlic, minced (adjust based on garlic preference)
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 1 cup chopped kale or spinach
- Salt and pepper, to taste
- Red pepper flakes, for garnish (optional)
- Fresh or dried herbs (thyme, parsley), for garnish
- Toasted bread slices, for serving
Time Needed:
This delicious Vegan Garlic Chickpea Soup takes about 10 minutes to prep and 25-30 minutes to cook. In total, you’re looking at around 40 minutes from start to finish. Perfect for a quick dinner or meal prep!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once the oil is warm, add the chopped onion. Sauté the onion for about 5 minutes until it becomes translucent and soft. This will create a nice base for your soup!
2. Adding Garlic & Spices:
Add the minced garlic to the pot and stir it in. Cook for another 1-2 minutes until the garlic becomes fragrant, but be careful not to let it brown. Then, stir in the dried thyme, smoked paprika, and ground cumin, allowing the spices to toast for about 1 minute. This really enhances their flavors!
3. Incorporating Chickpeas & Broth:
Next, it’s time to add the cooked chickpeas and vegetable broth to the pot. Don’t forget to toss in the bay leaf! Increase the heat to bring the mixture to a boil, then reduce the heat to let it simmer for about 15-20 minutes. This allows all the flavors to blend nicely.
4. Blending for Texture:
After the simmering is done, it’s time to blend! First, remove the bay leaf. Using an immersion blender, partially blend the soup in the pot, keeping some whole chickpeas for texture. If you don’t have an immersion blender, transfer half of the soup to a regular blender, blend until smooth, and then return it to the pot.
5. Finishing Touches:
Now, stir in the chopped kale or spinach and let it cook just until it wilts, about 3-5 minutes. This adds a nice pop of green and nutrients!
6. Seasoning & Serving:
Lastly, season the soup with salt and pepper to your liking. Serve hot, drizzled with a little olive oil and sprinkled with red pepper flakes and fresh or dried herbs. Pair it with toasted bread slices for a complete meal!
This hearty, garlicky chickpea soup is both creamy and textured with vibrant spices and nutritious greens, making it a perfect cozy vegan meal, especially on chilly days.
Can I Use Canned Chickpeas Instead of Dried?
Absolutely! Canned chickpeas are a great time-saver. Just drain and rinse them before adding to the soup. They’re already cooked, so you can skip the soaking and cooking time altogether!
How Can I Thicken the Soup?
If you prefer a thicker soup, simply blend more of it! You can also add an extra cup of chickpeas and blend them in for added creaminess. Alternatively, stirring in a little corn starch mixed with water can help thicken the soup up.
Can I Freeze Leftovers?
Yes, this soup freezes well! Make sure to let it cool completely before transferring it to an airtight container. It will stay good in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stove when you’re ready to enjoy it again!
What Can I Substitute for Kale or Spinach?
If you don’t have kale or spinach, you can use other greens like Swiss chard or even arugula. Just add them towards the end of cooking, as they only need a few minutes to wilt.
