Vegan Garlic Chickpea Soup

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This vegan garlic chickpea soup is not only super easy, but it’s also tasty and deliciously creamy. Made from a handful of basic ingredients, including chickpeas, garlic, dried herbs and spices, it comes together in less than 30 minutes.

I’m a big fan of chickpeas, these versatile healthy legumes can be used in so many ways including chickpea salad, creamy chickpea soup, pasta with chickpeas, and more like in these fabulous 27 chickpea recipes.

Top view of a bowl full of vegan garlic chickpea soup with a spoon served with crusty bread.

They’re also so economical, packed with great health benefits, and you can easily turn them into a satisfying full meal in no time.

And while there are many variations of chickpea soup, you can’t go wrong with this simple recipe. It’s so cozy, delightfully filling and warming, definitely a no brainer to put together.

Watch how to make it

Serve it with quick crusty bread, delicious pesto bread or easy focaccia, it will be crazy good and you can call it dinner!

List of the ingredients

The ingredients to make this vegan garlic chickpea soup are arranged over a white table.

How to make this vegan chickpea soup

(Note: this is simply a quick explanation, the full recipe is at the bottom of the page)

  • Blend half of the chickpeas.
  • Saute’ garlic in olive oil.
  • Add chickpeas, herbs, spices, and potato.
  • Stir in broth.
  • Cook for 25 minutes.
Top view of a bowl and a spoon full of garlic chickpea soup with chili flakes and dried herbs.

Vegan garlic chickpea soup variations

This simple recipe is also very flexible, you can keep it as simple as it is, you can jazz it up or you can toss in other ingredients you happen to have on hand:

  • You can start with a flavor base called soffritto (diced carrots, celery, and onion)
  • Substitute chickpeas with white beans
  • Add a splash of white wine at the beginning as in this white bean soup
  • Stir spinach or kale into the soup at the end
  • Top with a spoon of this flavorful garlic parsley pesto

More easy vegan soup recipes?

Vegan soups packed with legumes have been staples in my diet for so many years. They’re delicious, easy to put together, inexpensive, and packed with plant-based protein. Here are some of my favorite recipes:

If you make this vegan garlic chickpea soup recipe or if you have any questions, let me know! Leave a comment, send me a message, or rate it.
I would love to hear from you!

Top view of a bowl full of vegan garlic chickpea soup with a spoon.
Print Recipe
4.84 from 78 votes

Vegan Garlic Chickpea Soup

This vegan garlic chickpea soup is not only fast and easy, but it’s also super creamy, vegan and delicious. Made from a handful of basic ingredients, including chickpeas, garlic, potatoes, dried herbs, it comes together in less than 30 minutes.
Quantities yield 3 portions (about 1 ⅓ cup each) or 4 small servings (1 cup each)
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Cuisine: vegan
Keyword: Chickpea soup
Servings: 3 servings
Calories: 252kcal
Author: Katia

Ingredients

  • 1 Tbsp olive oil, plus more for drizzling
  • 3 large garlic cloves, minced or pressed
  • 1 tsp paprika
  • 1 tsp dried rosemary
  • ½ tsp dried thyme
  • ¼ tsp chili flakes
  • 2 cans (15 oz each) chickpeas
  • 1 (6oz-180 grams) large potato, diced
  • 2 cups (480 ml) low-sodium vegetable broth
  • salt & black pepper, to taste

Instructions

  • Firstly, pour one of the cans of chickpeas with its liquid into a blender and purée until smooth.
  • Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 1 minute, or just until it's fragrant and smells good.
  • Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, parprika, rosemary, thyme, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.
  • Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low and allow it to simmer for 25 minutes, stirring occasionally.
  • Taste the soup and adjust the seasoning according to your taste (and that depends mostly on the salt content of your broth, I added about ¼ tsp of salt).
  • Serve hot with freshly ground pepper and a drizzle of olive oil if you wish, and don't skip crusty bread for dipping! 🙂

Notes

  • Storage instructions: keep in the fridge, stored in an airtight container, for up to 3 days.
  • Freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months
  • I either make my own vegetable broth cooking vegetable scraps and herbs or I use hot water and vegan low sodium vegetable broth cubes.
Note: Nutritional values are estimates only, please see my disclosure policies.

Nutrition

Calories: 252kcal | Carbohydrates: 37g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 729mg | Potassium: 520mg | Fiber: 10g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 13mg | Calcium: 71mg | Iron: 3mg

218 Comments

  1. 5 stars
    I made this and love t! I used a soffritto and added extra garlic because I can never have too much garlic. I didn’t use all of the broth because I wanted it thicker. It thickened up nicely while sitting. I’m single and it made enough for a couple or more meals. I will definitely make it again!

    1. What a great feedback! Thanks so much for sharing, Carl. : )

  2. Great recipe. My friend asked if I would come over and enjoy a big meal with friends. Everyone was supposed to make a meal and I chose this one. Was it good? It was the only soup to be completely gone by the time everyone left.

    1. Glad it was a hit! Thanks for sharing. : )

  3. 5 stars
    Delicious! I found the recipe right after I found out my friend was sick, so I was motivated to try it. We both really liked it a lot! I made some smoked salmon crostinis on the side and sent over an bag of salad also. I’ll be making again for my daughter probably this week!

    1. Thanks for sharing your lovely feedback, Nancy! : )
      I appreciate it. x

  4. 5 stars
    Made a double batch last night and doubled the amount of spices. Blended a bunch of the potatoes after cooking to thicken like some others suggested. Came out great!! Might add some lemon next time and maybe some kale too. A beautiful soup thats so good with a hunk of crusty bread, for sure.

    1. Wonderful! Thank you for sharing, Suzi. : )

  5. 5 stars
    I made this last night and came in to work today and printed the recipe for all of my coworkers. Absolutely delicious. I know it’s vegan but I topped it with crumbled bacon and fresh grated parmesan and it was to die for. The toppings weren’t necessary because the soup had incredible flavor on it’s own. It was quick, easy and sooo good. I’ll for sure be making this again

    1. Thank you for your amazing feedback, Cote. I love to hear that.
      Have a great weekend. x

  6. 4 stars
    The recipe didn’t turn out quite as I expected, the broth wasn’t the color on the picture and mine wasn’t as creamy. I ended up taking out almost all the chickpeas, setting them aside. I blended my soup with my immersion blender, added the chickpeas back in, added juice of one lemon, and a dash of cayenne pepper. Now it’s perfect for my liking. Thank you 😋

    1. Lovely, I’m pleased it turned out perfect for you!
      Thanks for your feedback, Reese. x

  7. 5 stars
    This was delicious and perfectly seasoned! I used chickpeas that I cooked from dry, but canned would have been great too. I did add an extra potato, carrots, and celery, just because I wanted some extra veggies. Next time, I’ll grind my rosemary, but that’s just a textural preference.

    This is a really tasty, hearty soup. Thanks for the recipe!

    1. I’m so happy you loved this soup, Karen!
      Thanks a millions for sharing your feedback. x

  8. This looks like a great winter soup for a cold winter day.

  9. Donna Fortney says:

    Can I use the dried chick peas for this or do I need to soak them first?

    1. Hello Donna! Yes, you need to soak the chickpeas first, preferably overnight. x

  10. 5 stars
    so delicious and easy to make!!! i used a sweet potato, as it’s what i had on hand, and it still turned out amazing!! i love anything with chickpeas in it. thank you for sharing this recipe—i’ll definitely be making it again!

    1. That’s fantastic, Grace! Thanks so much for sharing your lovely feedback! : )

  11. Would this recipe work if I either blended both chickpea cans, or blended everything together at the end with a hand blender? (I’m fussy with textures !)

    1. Hi Holly! If you prefer an ultra smooth texture feel free to blend both cans of chickpeas with their liquid and keep just a few bits of soft potatoes, or blend everything at the end of the cooking time if you wish. x

  12. 4 stars
    Great soup! Would really love if the cooking instructions included a step saying that the soup should be blended to get the creamy texture.

    1. Hi! The soup you see in both video and photos is not blended, I blend only 1 can of chickpeas with their liquid as per the recipe. x

  13. 5 stars
    I was looking for a simple and quick recipe with chickpeas (I adore chickpeas) as an alternative to bread as a carbohydrate serving with what I have in my pantry today and l found this recipe. Very happy with the result as it is but it has so much potential in the sense that it is quite customisable in so many ways with many spices and pantry ingredients. It’s definitely going to be a winter staple in my kitchen.

    1. Wonderful feedback! Thanks so much for sharing, Aimee. : ) x

    2. 5 stars
      To get to the soup in the pic, the soup really needs to be cooked, then blended with potatoes and spices, then add last can of Chickpeas at the end. It tastes better blended too. I also ended up adding some extra potato flakes to get a thicker texture. Next time (will be the 3rd time making it) I think I’ll just blend the entire thing to achieve a thicker texture and then possibly add a 3rd can of Chickpeas.

    3. Glad you like this soup, Kristina. Thanks a lot for sharing your feedback and tips! x

  14. 3 stars
    Unfortunately, I found this to be pretty bland. Added some lemon juice and more salt to make it more flavorful.

    1. The recipe says vegetable broth + salt & pepper to taste, so it’s important to adjust the seasoning to your liking before serving. Hundreds of readers loved it, sorry if it didn’t work for you. x

  15. 5 stars
    Really good! I think I’ll try to blend the whole thing next time to make it more creamy. Me and my bf both loved the taste! Thanks from Austria

    1. Marvellous! I’m so pleased you both loved it and thanks for sharing your feedback, Ella. x

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