I still remember the first time I made this garlic-forward chickpea soup on a cold weeknight — it turned pantry staples into something soothing, garlicky, and surprisingly creamy without any dairy. This simple vegan Garlic Chickpea Soup is perfect when you want comfort food that’s fast, budget-friendly, and filling. If you enjoy thick, savory legume soups, you might also like the original recipe notes at this garlic chickpea soup post for comparison and ideas.

Why you’ll love this dish

This soup is all about big flavor from small effort. It’s quick to pull together, uses mostly canned pantry items, and still feels homemade thanks to fresh garlic and a touch of rosemary. It’s also naturally plant-based, high in protein from chickpeas, and can stretch to feed a family or provide lunches for the week.

"Warm, garlicky, and filling — a pantry supper that tastes like you had hours to cook it."

Perfect occasions: weeknight dinners, a light lunch with salad, or when you need a low-effort bowl to soothe a cold.

Preparing Vegan Garlic Chickpea Soup

Overview: Purée half the chickpeas for creaminess, sauté garlic briefly, then combine with the remaining chickpeas, diced potato, spices, and broth. Simmer until the potato is tender so the flavors meld and the texture thickens.

This short roadmap helps you move through the recipe without surprises:

• Blend one can of chickpeas with its liquid.
• Sauté garlic in olive oil until fragrant.
• Add purée, whole chickpeas, potato, spices, and broth.
• Simmer 25 minutes, season to taste, and serve.

What you’ll need

• 1 Tbsp olive oil, plus more for drizzling (substitute: neutral oil if needed)
• 3 large garlic cloves, minced or pressed
• 1 tsp paprika (smoked paprika works well for depth)
• 1 tsp dried rosemary (or 1 tbsp fresh, finely chopped)
• ½ tsp dried thyme (or 1 tsp fresh)
• ¼ tsp chili flakes (optional; adjust for heat)
• 2 cans (15 oz each) chickpeas — one drained, one kept with liquid for blending
• 1 (6 oz / 180 g) large potato, diced into ½-inch pieces (Yukon Gold or russet)
• 2 cups (480 ml) low-sodium vegetable broth (adjust salt later)
• Salt and black pepper, to taste

Notes: Use low-sodium broth so you can control seasoning. If you want a silkier soup, peel the potato before dicing.

How to prepare it

1. Pour one can of chickpeas with its liquid into a blender. Purée until smooth and set aside.
2. Heat 1 Tbsp olive oil in a medium pot over medium heat. Add the minced garlic and sauté about 1 minute, just until fragrant. Do not brown the garlic.
3. Add the puréed chickpeas to the pot, then add the second can of chickpeas that you have drained. Stir to combine.
4. Add the diced potato, paprika, rosemary, thyme, chili flakes, and several grinds of black pepper. Stir well.
5. Pour in the vegetable broth and stir again to loosen any bits on the bottom of the pot.
6. Cover the pot with a lid and bring the soup up to a boil over medium-high heat.
7. Once boiling, lower the heat to medium-low and simmer, covered, for 25 minutes. Stir occasionally so the potato cooks evenly and the soup doesn’t stick.
8. Remove the lid and taste. Add salt as needed (about ¼ tsp to start if your broth is low sodium). Adjust pepper and chili flakes to your preference.
9. Serve hot with a drizzle of olive oil and freshly ground black pepper. Crusty bread or a simple green salad are excellent accompaniments.

How to serve Vegan Garlic Chickpea Soup

Best ways to enjoy it: ladle into warmed bowls and finish with a little olive oil and extra cracked pepper. Top ideas: chopped parsley, a squeeze of lemon for brightness, or a few toasted pine nuts for crunch. Serve with crusty bread, garlic croutons, or a crisp, lemony salad.

If you want a heartier pairing, try a simple noodle side inspired by the cozy textures in classic ginger garlic chicken noodle soup to echo familiar flavors while keeping this meal plant-based.

Storage and reheating tips

• Refrigerate: Cool the soup to near room temperature, transfer to an airtight container, and refrigerate for up to 4 days.
• Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm on the stove over medium-low heat, stirring so it heats evenly. Add a splash of broth or water if it has thickened too much.
• Food safety: Do not leave soup out at room temperature for more than 2 hours. Reheat leftovers to an internal temperature of 165°F (74°C) before serving.

Helpful cooking tips

• Garlic timing: Sauté garlic just until fragrant. Overcooked garlic turns bitter.
• Texture control: Puréeing half the chickpeas creates creaminess while leaving whole beans for texture. For a fully smooth soup, purée all the chickpeas.
• Potato choice: Yukon Gold gives a buttery texture; russet thickens the broth more.
• Salt last: Because canned ingredients and broths vary, add salt at the end so you don’t over-salt.
• Quick thickener: If you want a thicker finish, mash a few of the cooked whole chickpeas with a fork directly in the pot.

Recipe variations

• Lemon and herb: Stir in 1 tbsp lemon juice and a handful of fresh parsley at the end for brightness.
• Smoky version: Swap regular paprika for smoked paprika and add a pinch more chili flakes.
• Green boost: Stir in chopped kale or spinach during the last 5 minutes of simmering.
• Protein add-ins: Fold in sautéed mushrooms or roasted cauliflower for extra bite.

FAQ

How long does this soup take to make?

Active time is about 10 to 15 minutes for prep and sautéing. Simmer time is 25 minutes, so total time is roughly 35 to 45 minutes.

Can I use dried chickpeas instead of canned?

Yes. If using dried chickpeas, soak and cook them until tender before starting the recipe. Use about 1 ¾ cups cooked chickpeas to replace two 15 oz cans.

Is this soup gluten-free?

Yes, the base recipe is gluten-free. Watch any bread or croutons served alongside it if you need to avoid gluten.

Can I make this in a blender-only method or in a slow cooker?

Blender-only: You still need to sauté the garlic briefly for best flavor, but you can finish the soup by blending cooked components if desired. Slow cooker: Brown the garlic first, then combine everything in the slow cooker and cook on low for 4 to 6 hours until the potato is tender.

How can I make it spicier without overpowering the garlic?

Increase the chili flakes in ⅛ teaspoon increments or add a pinch of cayenne. A few dashes of hot sauce added at the end also works well.

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