Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Vegan Garlic Chickpea Soup blends half the chickpeas smooth for creamy base then simmers with whole chickpeas, potatoes, and fragrant garlic-herb bouquet for hearty winter nourishment.

Ready in 30 minutes one pot, it serves 4 with velvety texture and pantry simplicity.

Why This Recipe Works

Blended chickpeas create natural creaminess without coconut milk. Potato adds body and nutrition. Garlic mellows into sweet backbone during simmer. Dried herbs bloom perfectly in oil. Minimal broth concentrates flavors intensely. Chili flakes provide essential warming finish.

Ingredients & Prep

Soup:

2 cans (15 oz each) chickpeas
1 large potato, diced
6 garlic cloves, minced
2 cups vegetable broth
2 tbsp olive oil
1 tsp paprika
1 tsp dried rosemary
½ tsp dried thyme
¼ tsp chili flakes
Salt + pepper

Step-by-Step Instructions

Drain one can chickpeas; blend with ½ cup water smooth.
Sauté garlic olive oil fragrant 1 minute.
Add whole chickpeas (drained), blended chickpeas, potato, spices.
Stir broth; simmer covered 25 minutes tender.
Season salt + pepper. Serve hot.

Flavor Variations

Variation	Key Add/Swap	Resulting Twist
Spinach	2 cups spinach wilted end	Green nutrition
Lemon	Lemon zest + juice finish	Brightened warmth
Coconut	Coconut milk instead broth	Tropical creaminess
Curry	Curry powder + coconut milk	Indian fusion

Storage Tips

Fridge airtight 5 days; freezes 2 months.

FAQs

Too thick?
Splash broth; simmer uncovered.

Not creamy?
Blend chickpeas smoother; potato tender.

Bland?
More garlic; extra chili flakes.

Conclusion

Vegan Garlic Chickpea Soup winter-hugs pantry creamy perfection.

Vegan Garlic Chickpea Soup Recipe

Print Recipe

Vegan Garlic Chickpea Soup features creamy blended chickpeas with roasted garlic, fresh herbs, and warm spices for rich comforting texture. Perfect nourishing winter soup packed with plant protein, fiber, and immune-boosting garlic in under 30 minutes.

Author: ssam
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegan

Ingredients

Scale

2 cans (15 oz each) chickpeas (1 blended with liquid, 1 drained)
3 tbsp extra virgin olive oil
1 large yellow onion, diced
8 garlic cloves, minced
1 large potato (6 oz), diced
2 tsp smoked paprika
1½ tsp dried rosemary
1 tsp ground cumin
½ tsp chili flakes
4 cups vegetable broth
Juice of ½ lemon
¼ cup chopped fresh parsley or cilantro
Salt and black pepper to taste

Instructions

1. Drain one can chickpeas, reserving liquid. Blend second can chickpeas with its liquid until smooth. Set aside.
2. Heat olive oil in large pot over medium. Sauté onion 5 minutes until golden. Add garlic, smoked paprika, rosemary, cumin, chili flakes; cook 1 minute until fragrant.
3. Add diced potato, blended chickpeas, drained chickpeas, and vegetable broth. Bring to boil, then simmer covered 20-25 minutes until potato is tender.
4. Use immersion blender to purée soup until creamy (leave some chunks for texture). Stir in lemon juice, parsley, and season with salt/pepper. Simmer 2 minutes.
5. Serve hot with crusty bread and drizzle of olive oil.

Notes

Blend one can with liquid for instant creaminess without dairy.
Roast garlic first for deeper sweeter flavor if time allows.
Customize heat with more chili flakes or fresh jalapeño.
Stores 5 days refrigerated; freezes 3 months.
Thickens when cold; thin with broth when reheating.

Nutrition

Serving Size: 1½ cups
Calories: 250
Sugar: 4g
Sodium: 650mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg

Keywords: vegan garlic chickpea soup, creamy chickpea soup, roasted garlic soup