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
    This soup was delicious and will definitely be making it again. Used chicken broth instead of vegetable broth, and add chopped shallots with the garlic. Used immersion blender to thicken before serving. Thank you for sharing the recipe.

    1. Thanks for taking the time to share your feedback!
      I’m very glad to hear it turned out delicious : )

  2. Jill Stillwagon says:

    Can this recipe be done in an Instapot? If so what variations are needed?

    1. Hi Jill, I’ve never made this soup in an instant pot, sorry if I can’t help. x

  3. 5 stars
    I used your suggestion for a soffritto by sautéing the vegetables first then adding broth, spices, some of the potatoes and first can of beans. I cooked that until soft then used an immersion blender until everything was silky smooth. Added the rest of the potatoes and beans and a little bit of white. Again cooked until soft then added spinach at the end. Very very good!

    1. Thanks for taking the time to share your feedback, Linda! : )
      I’m very pleased it turned out very good. Cheers x

    2. 5 stars
      Pretty tasty! It was a beautifully creamy soup. I love chickpeas but decided to go with cannellini beans instead. I sauteed frozen carrots, onion, celery, and spinach after the garlic and stuck to the other ingredients. It was very earthy and comforting! I added a drizzle of olive oil, a pinch of crushed pepper, fresh chopped parsley, and a squeeze of lemon at the end. It brought some brightness to help balance the earthy flavors! Thank you for sharing the recipe!

    3. That sounds super delicious! Thanks so much for sharing your lovely feedback, Delilah!

  4. 4 stars
    This soup has magnificent flavor, and is simple to make. It’s easy to keep all the ingredients on hand at all times. My dissatisfaction is with the “creaminess”.
    Blending the one can of peas makes for a mealy soup. I always have to use a slurry to thicken. We are going to eat this again tomorrow, but next time I will likely use both cans whole, and make a creamy broth.

    1. Hi LeAnn, thanks! I’m glad you loved the flavor, and I hope your adjustments will work to reach the desired texture.
      Cheers x

    2. 5 stars
      Excellent soup! I took the liberty of cutting the recipe in half, using beef broth and adding a brick of Raman noodles to it. It was Excellent!

    3. That’s great, thank you for taking the time to share your feedback, Dominic!
      Cheers x

  5. 4 stars
    The soup turned out fine on m yfirst attempt and well on my second attempt. I blended the potatoes and all the chickpeas since it was on the watery side. I also swapped the veggie broth to chicken broth for flavor, and added a little white wine!

    1. Thanks for your feedback, Maddi! Cheers : )

  6. 5 stars
    I love this soup so much. I’ve found that it’s a little more thin than I *personally* would like so I just partially went through my immersion blender after it cooked and it was PERFECT! Made sure to keep chunks of potato & chickpea but got it to my preferred thickness. Crusty bread & this soup = perfection. LOVE IT

    1. Awesome, you’ve just made my day! : )
      Thanks so much for taking the time to share your feedback. x

    2. Hi, can I make this soup by adding all the ingredients to an Instant Pot blender? Thanks!

    3. Hi! : ) I’ve never used a cooking blender, I guess you can’t saute’ the garlic in olive oil, right?
      But if you’ve already used it for other soup recipes, and you’re happy with it, why not to try? Make sure you keep aside some whole chickpeas to add at the end for texture. x

  7. 4 stars
    This recipe is AMAZING! I was searching for some dinner inspiration and stumbled on this. So glad that I did. Easy, quick and tasty.

    1. I’m so happy to hear your feedback, Ashlee… Thank you!
      Have a great weekend. x

  8. This recipe definitely looks like our cup of tea (or bowl of soup!)😋What type of potato do you recommend? We were figuring a russet might work best, but the tater in your photo looks like a Yukon gold so I thought I’d better ask.

    1. I’m glad you like this soup! : )
      The recipe is very adaptable and both Yukon and russet work fine. If the potato cubes still hold their shape after cooking, you can mash them with a back of a spoon to thicken the soup. Cheers x

  9. My soup ended up extremely watery and not as thick looking as the photo. I followed the recipe to the exact. Do I add less broth or add more chickpeas to make it thicker? I thought it would be a soup version of hummus for the most part. It tastes so good, just wanted it to be thick.

    1. Hi Mariah! If you used 2 cans of chickpeas and the potato (the potato is important!) the soup shouldn’t be watery.
      I’m glad it tastes good though, and if you’re not happy with the consistency, try to use less broth until you reach the right texture. Cheers x

  10. 5 stars
    Go easy on salt if not using low sodium veg broth. Very good recipe. I did add spinach after simmer.

    1. Thanks for sharing your feedback, Lisa! I’m so pleased you liked it : )

    2. 5 stars
      This is the best soup I ever had! Thank you for sharing!

    3. You’ve made my day, Nicole! Thanks so much for your lovely feedback. Cheers : )

  11. Tina Mansaray says:

    5 stars
    I made this and it was great! I blended all of the chickpeas instead of keeping some whole, added a lot of greens, paprika, and red chili flakes and tastes great as is but also probably a great base for a soup. I’ll definitely be making again!

    1. I’m very happy it turned out great, Tina! Thanks for taking the time to share your feedback, love the idea of adding green leaves… this is one of my fav soups! : )

  12. 5 stars
    What a wonderful soup. I added diced carrots and chopped spinach, traded out the second can of garbanzos for northern white beans. Really wonderful! Thank’s very much, will definitely be making this again.

    1. I’m so please to hear it turned out wonderful, Robin! This is one of my go-to soup recipes : )
      Thanks so much for your lovely feedback. x

    2. Did you blend the chickpeas or the northern white beans? I was literally just brainstorming doing the same but wasn’t sure which to leave whole! Thanks

    3. Hey Aurora! The recipe calls only for 2 cans of chickpeas.
      Basically, drain the first can of chickpeas and set aside, then blend the second can of chickpeas + their liquid.
      Add the creamy chickpea mixture to the pot along with the drained chickpeas as per the recipe. Hope this helps. Cheers : )

    4. 5 stars
      I’m not a big soup lover but I loved this recipe! It was so easy and really hearty. Definitely going in my winter rotation.

    5. That makes me happy, Sandy : )
      Thanks a lot for sharing your feedback, including 5 wonderful stars!
      Cheers x

  13. 4 stars
    I love chickpeas and was super excited to make this recipe. This soup is a great base, but for me, the finished product desperately needed acid. I think fresh lemon juice would work best, but I didn’t have any lemons, so I went the vinegar route. I also used half smoked paprika. That did the trick! Overall, this is a delicious, simple, quick, and healthy recipe that I’ll definitely make again! Thanks for sharing it!

    1. Thanks for sharing your feedback, Andrea! I’m so pleased it turned out delicious.
      Cheers x

  14. I cook my own dried beans instead of using canned. Do you know about how much liquid I’d need to add to the blender to get the right consistency? Or just sort of eyeball it?

    1. Hi Margaux! You need approximately 3/4 cup of liquid to blend half of the chickpeas, but it’s fine if you eyeball, you can also check the consistency from the video recipe.
      Enjoy! x

    2. Hi! Just curious, how much of the dried beans did you use to make the recipe?

    3. I use approximately 1 full cup of dried chickpeas to make 2 cans. : )

  15. What can I substitute the potatoes with?

    1. Hi Kirsten! Zucchini would work instead of potatoes, even carrots if you like them. x

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