Name: Vegan Garlic Chickpea Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 2 tbsp olive oil; 4 garlic cloves, minced; 1 tsp paprika; 1/2 tsp dried rosemary; 1/2 tsp dried thyme; 1/4 tsp chili flakes (optional, to taste); 2 cans (15 oz each) chickpeas, 1 with liquid and 1 drained; 1 medium potato, diced; 4 cups vegetable broth; Salt & black pepper, to taste

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I recently came across a delightful recipe for Vegan Garlic Chickpea Soup that I just had to share. It’s fast, creamy, and full of flavor—perfect for busy nights or when I’m craving something comforting.

Why I’ll Love This Recipe

I love how this soup features simple pantry staples that still deliver rich flavor. The creamy texture comes naturally from blending chickpeas, so I don’t need any dairy. I appreciate that it’s vegan, light, yet satisfying. Plus, I can easily customize the herbs and spices to suit my taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
garlic cloves
paprika, dried rosemary, dried thyme, chili flakes
canned chickpeas
potato, diced
vegetable broth
salt & black pepper

Directions

I blend one can of chickpeas with its liquid until smooth.
I heat olive oil in a pot and sauté minced garlic briefly.
I stir in the puréed chickpeas, drained chickpeas, diced potato, and spices.
I add broth, bring it to a boil, then let it simmer for about 25 minutes, stirring occasionally.
I taste and adjust the seasoning, then drizzle with olive oil and serve with crusty bread.

Servings and timing

This recipe yields 3 generous servings (about 1⅓ cups each) or 4 smaller servings (1 cup each).

Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

I like changing things up based on what I have on hand:

I swap chickpeas with white beans when I want a milder taste.
I stir in spinach or kale at the end for extra greens.
I change up the seasoning with oregano or basil for different flavor profiles.

Storage/Reheating

I store leftovers in airtight containers in the fridge for up to 3 days.
I freeze cooled soup for up to 2 months.
To reheat, I thaw it in the fridge if frozen, then warm gently on the stove or microwave. I usually add a splash of broth or water if it thickens too much.

FAQs

Can I use dried chickpeas instead of canned?

Yes, I soak and cook about 1 cup of dried chickpeas until tender, then use them in place of canned.

How spicy is the soup, and can I adjust it?

I control the spice by adjusting the chili flakes—leaving them out makes it mild, adding more gives it heat.

Can I make this oil-free?

Absolutely. I sauté the garlic in a bit of broth or water instead of oil, just keeping an eye to avoid sticking.

How can I make the soup thicker or chunkier?

I use an immersion blender to blend only part of the soup if I want a mix of creamy and chunky textures.

Is this soup gluten-free?

Yes, it’s naturally gluten-free as long as I use gluten-free broth and avoid any gluten-based toppings.

Conclusion

I really enjoy making this Vegan Garlic Chickpea Soup—it’s quick, nourishing, and endlessly adaptable. Whether I’m preparing it for a cozy dinner or storing it for the week ahead, it always delivers comfort and flavor.

Vegan Garlic Chickpea Soup