I’m totally into this vegan garlic chickpea soup because it’s incredibly easy yet bursting with flavor. I adore how sautéed onions, fragrant garlic and zesty lemon mingle with hearty chickpeas and smoked paprika. This creamy, comforting bowl always hits the spot whether for a quick bite or a relaxed dinner.
I’m excited to share my Vegan Garlic Chickpea Soup recipe that’s perfect for those nights when you need a quick and hearty meal. I started this recipe while looking for simple, meatless meals that offer tons of nutritional value like protein and fiber.
First I heated up 2 tbsp olive oil in a pot, then added a large diced onion and 8 garlic cloves minced (or more if you really love garlic). The aroma reminded me of all the comforting vegan dinner recipes I’ve tried, and I couldn’t wait to dive in.
After cooking the onions and garlic till they were soft, I added 2 cans of chickpeas and 4 cups of vegetable broth. The mix of garlic chickpeas and creamy unsweetened plant-based milk gives it a luscious texture, while a squeeze of lemon juice brightens everything up.
A dash of smoked paprika, salt, and pepper complete this vegan soup that is both filling and delicious in under 30 minutes. Enjoy this vibrant bowl of plant-based magic for your next dinner!
Why I Like this Recipe
1. I like this recipe because its super quick and easy to make, like even on busy nights i can whip it up in less than 30 minutes without too much fuss.
2. I really love that its creamy and chunky at the same time; the way i blend some of the chickpeas but leave a few whole gives it an awesome texture that feels homemade.
3. The flavors in this soup are amazing, especially with all that garlic and a dash of smoked paprika that really makes it pop, even if sometimes i think i might go overboard on the garlic.
4. I appreciate that it’s vegan and healthy, so i feel good knowing i’m eating a meal that’s delicious and better for me.
Ingredients
- Olive oil adds healthy monounsaturated fats, enhances flavor, and aids nutrient absorption for overall wellness.
- Onions provide antioxidants and fibre, add natural sweetness when caramelized in the pot beautifully.
- Garlic is super flavorful, strongly boosts immunity, and remarkably delivers a bold, unforgettable garlicky punch.
- Chickpeas are protein-packed and fibre-rich, making the soup ultra hearty and extra filling always truly.
- Lemon juice distinctly lends brightness and tanginess, perfectly balancing the savory flavors with zest remarkably.
- Smoked paprika offers a subtle smoky kick, nicely deepening the overall taste of the soup.
- Vegetable broth forms a light, savory base with deep umami notes and low overall calories.
Ingredient Quantities
- 2 tbsp olive oil
- 1 large onion, diced
- 8 garlic cloves, minced (or more if you really love garlic)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk
- Juice of 1 lemon
- 1/2 tsp smoked paprika
- Salt and pepper to taste
How to Make this
1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it softens.
2. Stir in the 8 garlic cloves and let them cook for about 1 minute until they become fragrant.
3. Add the 2 cans of chickpeas to the pot, mixing them in well with the onions and garlic.
4. Pour in 4 cups of vegetable broth, raise the heat and bring the mixture to a simmer.
5. Let it simmer for about 10 minutes so the flavors can start to blend.
6. Stir in 1 cup of unsweetened plant-based milk, the juice from 1 lemon, and 1/2 tsp smoked paprika.
7. Add salt and pepper to taste, and let the soup simmer for another 5 minutes.
8. Using an immersion blender, carefully blend portions of the soup until it turns creamy, but leave a few chickpeas whole for texture.
9. Taste and adjust the seasonings if needed.
10. Serve the soup hot, and enjoy your creamy, delicious vegan garlic chickpea soup!
Equipment Needed
1. A large pot or Dutch oven to heat the soup on the stove
2. A measuring cup and spoons to get the amounts right
3. A knife and chopping board to dice the onion and mince the garlic
4. A can opener to open the canned chickpeas if you dont have pre-opened ones
5. A citrus juicer or fork to extract the lemon juice
6. A wooden spoon or spatula for stirring
7. An immersion blender so you can partially blend the soup for a creamy texture
FAQ
Vegan Garlic Chickpea Soup Recipe Substitutions and Variations
- Olive oil – If you dont have olive oil, try using avocado oil or even coconut oil for a different flavor twist
- Garlic – Not a substitution exactly but if you really love garlic you can add extra or even use garlic-infused oil instead
- Chickpeas – In a pinch you can swap chickpeas with white beans or cannellini beans, though the texture will be slightly different
- Vegetable broth – If youre out, you can dissolve a bouillon cube in water to mimic the flavor pretty well
- Unsweetened plant-based milk – Almond milk or coconut milk work fine too, just be sure to choose an unsweetened version
Pro Tips
1. Try browning your onions a bit longer so they get that sweet, caramelized flavor before adding everything else. It really makes a difference and dont worry if they get a little crunchy at first.
2. When stirring in the garlic, keep an eye on it because burnt garlic can ruin your soup – even a small burnt taste can overpower everything.
3. Be careful when blending the soup; blend just enough to keep some chickpeas whole for a good texture contrast, and always let it cool a bit before tasting so you avoid burning your tongue.
4. Once your soup is done, let it sit for a few minutes off the heat. Sometimes the flavors deepen a bit when it rests, and thats when you can add a little more salt or lemon juice if needed.
Vegan Garlic Chickpea Soup Recipe
My favorite Vegan Garlic Chickpea Soup Recipe
Equipment Needed:
1. A large pot or Dutch oven to heat the soup on the stove
2. A measuring cup and spoons to get the amounts right
3. A knife and chopping board to dice the onion and mince the garlic
4. A can opener to open the canned chickpeas if you dont have pre-opened ones
5. A citrus juicer or fork to extract the lemon juice
6. A wooden spoon or spatula for stirring
7. An immersion blender so you can partially blend the soup for a creamy texture
Ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 8 garlic cloves, minced (or more if you really love garlic)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk
- Juice of 1 lemon
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions:
1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes until it softens.
2. Stir in the 8 garlic cloves and let them cook for about 1 minute until they become fragrant.
3. Add the 2 cans of chickpeas to the pot, mixing them in well with the onions and garlic.
4. Pour in 4 cups of vegetable broth, raise the heat and bring the mixture to a simmer.
5. Let it simmer for about 10 minutes so the flavors can start to blend.
6. Stir in 1 cup of unsweetened plant-based milk, the juice from 1 lemon, and 1/2 tsp smoked paprika.
7. Add salt and pepper to taste, and let the soup simmer for another 5 minutes.
8. Using an immersion blender, carefully blend portions of the soup until it turns creamy, but leave a few chickpeas whole for texture.
9. Taste and adjust the seasonings if needed.
10. Serve the soup hot, and enjoy your creamy, delicious vegan garlic chickpea soup!
