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


  • 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


  • 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! 🙂


  • 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.


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


  1. can I use sweet potato if I don’t’ have a potato?

    1. Yes, it’s fine : )

  2. Hi I would love to try this recipe. I won’t be using canned chickpeas. Should I soak them overnight and then blend or just blend them with water?

  3. 5 stars
    This recipe was delicious!! I added a bit of nutritional yeast for a bit of a creamier taste and it turned out amazing!

    1. Fantastic! Thanks so much for sharing your feedback, I’m so glad you it turned out delicious!
      Cheers x

  4. Have you ever swapped out 1 can of chickpeas for 1 can of canellini/great northern beans? 🤔 Trying to make this without hitting the grocery store and I only have 1 can of chickpeas to work with. This sounds so amazing I may have to try it with the substitution!

    1. Yes, go for it! : )

  5. 5 stars
    This recipe is amazing

    1. Thank you so much Mariska! : )

    1. Brilliant!! Let me know when you think : )

  6. 5 stars
    Super good I’ve made a couple times now, love the comment about adding broccoli I can see that would work well! My tweet, I add lots of garlic to the olive oil and some crushed pepper and a small pinch of salt then blend and top with that!
    Perfect warming/comforting soup full of nutrients. Thank you!

    1. Hi Cindy, you’re very welcome. : )
      Thanks so much for sharing your feedback, I’m so happy you loved it. x

  7. 5 stars
    So creamy and savory, doesn’t make me miss milk. Although I’m sure it would taste amazing with plain yogurt on the side. Such a wonderful way to use chickpeas that is not hummus. Add some chopped broccoli pieces to add more nutrients and color. Reminds me of a healthy broccoli and cheese soup from long ago. My one year old and husband loved it!

    1. That’s great, thanks so much for taking the time to leave your comment, Kristina!
      I’m very happy it was a hit with your family. x

  8. 5 stars
    I made this soup and thought it was great 🙂 For the garlic, I roasted two heads in my air fryer and then squeezed the roasted garlic into the chickpeas when I blended them up and it was very yummy.

    I was thinking, do you think this would taste good with silken tofu blended in also in order to up the protein a little? I have some I need to use up and was thinking that might taste good but I’ve only used silken tofu a few times…

    1. Cait, thanks so much for taking the time to share your feedback, that’s great! : )
      Although I’ve never tried blended silken tofu in a soup, I think it should work fine in small quantities (but it makes the soup thicker, pls add an extra touch of broth).
      Have a great weekend! x

  9. 5 stars
    This is delicious! I’ve been looking for easy, healthy, vegetarian recipes and this certainly hit the mark! Next time, I think I’m going to blend all the chickpeas because I like a creamier soup, but this is definitely going to become a staple!

    1. I’m very glad you loved it, Ellie!
      After so many soup recipes this is still one of my family’s favorites to be honest, and so happy it’s going to be a staple for you too.
      Thanks so much for your feedback. x

  10. 5 stars
    Well that was delicious! I went a bit outside the box and did a more middle eastern favor profile. Started with a mirepoix and used a garlic broth base (better than bullion brand). Left out the spices and used some zatar instead. A bit of cumin, lemon juice and tahini. Basically hummus soup! I want to try it chilled as well tomorrow. Thank you!

    1. That sounds delicious, Amy! Thanks so much for sharing your feedback, I loved that middle Easter twist : ) Cheers x

  11. Stephanie says:

    5 stars
    I love this recipe. I started with sautéing onions, carrots and celery. I added lots of garlic and I deglazed with a quarter cup of white wine. I added the rest of the ingredients and I used an immersion blender. I will definitely make again. : )

    1. That’s great, I love that touch of white wine and I’m so happy you enjoyed this recipe!
      Thanks for sharing your feedback, Stephanie! : )

  12. 5 stars
    Thank you for sharing your beautiful recipe! The taste profile is incredible and the soup consistency is perfection. I started with an onion/carrot sauté to which I added the garlic and spices, then the rest of your ingredients plus spinach. All ingredients on hand…and so simple, quick, and versatile! I will be enjoying this soup on regular rotation.

    1. Thank you, Patti! I’m so pleased to hear you loved this recipe. : )
      Have a great weekend. x

    2. Mattisyn D says:

      5 stars
      I’m not vegan but I am lactose intolerant and trying to cut out dairy. This soup has QUICKLY become a staple in my diet. My roommate (possible one of the pickiest eaters I’ve met) also LOVES this soup. I did take 2/3 of it out and blended it at the end and it made it so creamy! I also sometimes add bacon or even some tempeh to it towards the end of it cooking. It is just so good!

    3. I’m so happy to hear this soup is now one of your staples! : )
      Thanks so much for sharing your feedback.

      Have a great week. x

    4. Savi Gopal says:

      5 stars
      This is such a simple yet delicious recipe packed with protein. I added a tablespoon of cayenne pepper and added a long zing to it. I also squeezed half a lemon towards the end. I blended 2 cans of chickpeas with its water and added a cup of milk and it was so creamy and delicious. Yes lots of minced garlic yay. I made this for my girlfriend’s birthday and everyone was raving about it. Thanks for sharing this recipe with us. Much appreciated!

    5. You’ve made my day, Savi! I’m very glad you guys loved this soup, it’s one of my fav staples and I’m more than happy to share the recipe with you all. : )
      Have a great weekend. x

  13. Karen Todd says:

    I did NOT like this recipe at all, respectfully. The texture just did not do it for me. Maybe my blender is not good at blending, but I don’t mess with puréed chickpeas after this.

    1. Hi Karen! Sorry to hear it didn’t work for you, honestly I don’t know what happed there, but I stand up for the recipe as it is, puréed chickpeas included. : )
      Thank you for trying one of my recipes. Cheers x

    2. Alice Kizas says:

      5 stars
      I love this recipe so much that I make it all the time now. I add a little extra garlic because I’m Greek so I cant help myself but otherwise, this recipe is perfect just the way it is. I made it tonight and I had a side of fresh sourdough bread for dipping with a big chunk of feta cheese too!

    3. Alice, you’ve made my day! : )
      Thanks so much for taking the time to share your wonderful feedback.
      Have a great weekend. x

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