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.
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
- Chickpeas
- Potato
- Vegetable broth
- Garlic
- Olive oil
- Dried rosemary
- Dried thyme
- Paprika
- Chili flakes
- Salt & pepper
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.
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:
- Italian white bean soup, super quick and full of flavor
- Green lentil soup, thick and spicy
- Spicy red lentil soup, with turmeric and cumin
- Mediterranean chickpea soup, tasty and filling
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!
Vegan Garlic Chickpea Soup
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.
I just discovered your blog and want to make this soup as the first of your recipes to try. Can you advise me on quantities to use of fresh rosemary and thyme? It grows in my garden so I don’t have dried.
Welcome to The clever meal! : )
Re fresh herbs, the general rule of thumb should be the amount of dried herbs x 3 (in this case: 3 teaspoons chopped rosemary sprigs and 1 ½ teaspoon thyme leaves).
However, you might use bit less when you start the recipe, then you can add a bit more during the cooking time if you wish, according to your taste.
Hope you love this soup! x
WOW~so good!! I’m trying to cook more plant based meals and this was out of the park good~even my husband (who’s a big meat eater!!!) commented that he’d eat it again.
Woohoo!! Thanks for the great recipe
Hi Lisa, I’m so happy you guys enjoyed this quick penne arrabbiata! : )
Thanks so much for sharing your feedback, and happy 2023. x
I really enjoyed this soup. I accidentally added minced ginger instead of minced garlic and it still tasted very good. I only had one can of chickpeas so I still blended half and kept the other half as is. Turned out alright but ended up not having as much liquid so just added some cream and milk at the end. This is a fantastic base soup to add so many variations to it. Loved the mix of spices!
That’s awesome, thanks so much for sharing your feedback, Cherie.
Have a great weekend and happy 2023! x
Just wondering what gives this soup 8g. Of fat.
Olive oil and chickpeas contain fat.
But pls keep in mind I use an online calculator for the nutritional values and I’m not a dietician. x
Absolutely delicious. I put in more garlic, used a sweet potato instead of a potato, added sauteed white onion, power green mix, and a half cup of cooked lentils at the end, and let is bubble a little longer. So yummy!!!!
What a wonderful feedback, thanks so much for sharing!
I’m so happy it turned out delicious. : )
So delicious and easy! Do you leave the lid on for the 25 min of simmering (after it’s come to a boil)? Or off?
that’s great, thanks for sharing, Holly!
Yes, I keep the lid on. : )
Just discovered this recipe! After reading comments and questions, when I removed the lid to stir after about 10 minutes I noticed it was looking pretty brothy. So I just left the lid off for the last 15 minutes and it was much thicker, like a chowder. I’m trying to eat more leafy greens so I added a fistful of spinach at the end. Delicious! And so quick and easy!
Hi Rebecca! I’m so happy it was easy and delicious, and thanks so much for sharing your feedback. x
This soup is so good. I went way harder with the garlic – probably 10 cloves, roasted garlic granules, garlic paste – because I’m a garlic girl. I also thickened the soup with a corn starch slurry. My only regret was not doubling the recipe. This will be one I will add in my soup rotation. Thank you!!
Wow, I’m so happy you loved it!
Thanks for taking the time to share your feedback, Effie! x
A really excellent soup! So quick and simple to make, but it tastes like it could have taken hours to cook.
That’s great, Woodson! Thanks so much for sharing your feedback, it’s so much appreciated. : )
Are you sure your calories are correct? I’m in a calorie defect and input your measurements for 3 servings and it came to 491 calories. That’s like twice what you have
Hi Kelsie. Calories are per serving not for the whole pot of soup. Hope it helps. x
Hi there, I made this soup with sweet potato but added it last 20 minutes and I also added roasted brussel sprouts yummmmmm so good! Thanks for the recipe soooooo good! second time making it <3
That’s brilliant, Denise… I’m so pleased it turned out so good!
Thanks so much for taking the time to share your feedback, it’s very appreciated. x
Hi, I have never thought about making soup this way. I tried it last night and I loved it. The flavors work really well together.
What a lovely feedback, Ruth! I’m so glad you loved it.: )
Thanks for sharing and have a great weekend. x
Hey! Just wondering if I missed a step. Mine was very brothy with potato chunks. I expected more of a chowder texture from the photo. Was I supposed to mash the potatoes? My husband still loved it! I was just confused. Haha. Thanks for the recipe!
Hello Jennifer! The texture shouldn’t be watery. Did you blend 1 can of chickpeas as per the recipe?
Re the broth, I wonder is the quantity was off. Next time you cook it, make sure to blend half of the chickpeas with their liquid, add the broth gradually and stop before it looks too thin, and smash the potatoes with the back of a wooden spoon if they still hold their shape after cooking. Taste and adjust the seasoning, and you’re done. You can trust your judgement here, it’s a very simple recipe, and I’m sure next time you’ll enjoy it too. : )
Take care! x
Mine was also more broth-y and I blended one can of chick peas ! I followed the recipe to a T. (Ok minus me adding diced onion and some mushrooms initially). Are the potatoes supposed to be mashed? How fine should the dice be? And the second can of chick peas is supposed to be drained right????
Hi Camryn! You don’t have to mash the potatoes separately, they usually break down easily, and if they don’t just smash them with a back of a wooden spoon when they’re soft.
The dice is approximately 1 inch and the second can of chickpeas is drained as per the recipe. I don’t know what went wrong, maybe the mushrooms released their own liquid? Sometimes they release tons of water.
Next time it’s a good idea to add the broth gradually until you get the desired consistency.
Cheers x
Thumbs up for this soup! I had no more rosemary nor thyme, so I used cumin powder instead (and a little bit of sesame oil), it was so scrumptious my kids asked for second helpings! I’ll try it soon with all the proper ingredients. Thank you for the recipe.
What a lovely feedback, Adeline! I’m so glad to hear the kids loved it too.
Thanks a lot for sharing. X
HI, I want to try this recipe but was wondering if I could use sweet potato instead?
Sweet potatoes are fine, Denise. Enjoy! X
We loved it!!! My fiancé is not a vegan but I am so I am trying to make new exciting meals for us that he will eat. I will definitely make this again, it was so easy! I will probably double the recipe next time.
That’s brilliant, thanks so much for your lovely feedback, Samantha.
Have a great week! xx
Literally the best soup of my entire life. I recommend making your own veggie broth from scratch, it enhances the flavors greatly.
What a fantastic feedback, thanks so much Ariel, I appreciate that! : )
I loved this recipe! However, my wife hated it. It was both a dislike of the texture and seasonings used.
Glad to hear that at least you loved it, Jim. : )
Thanks for sharing! x
This soup is excellent! I used fresh rosemary. Definitely will be making this often.
Fantastic, Marian! Thanks so much for sharing, I’m so happy it tuned out delicious! : )
Hi Katie
Can this be made in instant pot? If so what’s the recipe?
Hi Fonda, I’ve never made this soup in an instant pot, sorry if I can’t share the recipe. x
I made it in the instant pot, 5 min high pressure, quick release. You’re just cooking the potatoes. It tastes good! But I barely taste the garlic, and I have a redder color than the pics due to the paprika.
Thanks for sharing Ashlyn! : )