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
4.83 from 74 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. Jamie Anderson says:

    5 stars
    I made this for me and my mom and it was delicious me and her are both on super strict diet so when we come across amazing recipes like this we are sure to write them down to use again and again. Thank you so much for this great recipe.

    1. You’re very welcome, Jamie!
      I’m very happy you both loved it, thanks for sharing. x

  2. Beth Davis says:

    5 stars
    Doubled the paprika, garlic and crushed red pepper. Added onion. Other than that, I kept everything the same. This was surprisingly delicious for something so simple. Excellent and thanks for sharing.

    1. You’re welcome, Beth.
      I’m so pleased to hear it was simple yet delicious. Thank you! x

  3. 5 stars
    I love chickpeas, therefore, I love this recipe, simple and delicious. 5 stars!

    1. Fantastic! Thank you so much Heidi, I appreciate it. : )

  4. 5 stars
    So delicious!! So good! I loved this soup so much, and made it for my mom and I. My mom usually doesn’t like vegetarian meals, but she loved this so much that she asked me to make it every day until I finally agreed. Definitely a favourite, and when you get to the bottom of your bowl, get your bread out because it’s extra creamy at the bottom! I also added cauliflower, which really makes it even better 🙂

    1. You’ve made my day, Cadence! : )
      Thanks a million to share your feedback. xx

  5. How long to cook if i leave the potato out?

    1. Hey Rebecca. You can cook it for 20 minutes rather than 25, but keep in mind that simmering is important to allow flavors to mingle.
      If you leave out the potato you might want to reduce the broth as well. x

  6. 5 stars
    WOW! How is this so simple and so flavourful?! Delicious! I added an onion and celery with the garlic and took your advice to add spinach at the end. Certain to be a new staple in my rotation. Thank you!

    1. That’s great to hear! Thanks so much for sharing, Sarah. : )

  7. super easy to make but my family did not enjoy the flavor at all. just my opinion

    1. Thanks for sharing your feedback anyway!

  8. 5 stars
    Just made this and WOW!! I love chickpeas, but this was top notch. Thank you for this delicious recipe!

    1. What a great feedback, Cassi! : )
      Thanks so much for sharing, it’s so much appreciated. x

  9. fran brown says:

    5 stars
    Delicious 🙂 Thank you for sharing this recipe. I started with the mirepoix and deglazed with a splash of red wine and pureed half of the combined ingredients once heated through. It was so filling yet light and flavorful.We had a rosemary focaccia with it. Yummy!!!

    1. Brilliant, so pleased you guys loved it (love the rosemary focaccia, the perfect soup side!).
      Thanks so much for sharing. x

  10. 5 stars
    Yum, yum, yum, yum. Yum, yum, yum, yum (sing to the theme song “Meow, Meow, Meow, Meow”).So easy to make, yet so flavorful and with a great creamy texture! It’s even better the next day (if you can hide some away from your family looking for second and third helpings). Make some vegan grilled cheese sandwiches to dunk into this soup, and you’ll start singing its praises too!

    1. Hahahah that’s great, Courtney! : )
      I’m so pleased you guys loved it (served with vegan grilled cheese sandwiches sound delicious!), thanks so much for sharing. xx

  11. 5 stars
    In some ways, it was a little blander than I expected, but in some ways, it was better than I expected. Weird, I know. Hard to explain. But I thoroughly enjoyed it and my kids ate it without complaining. Definitely my favorite way to eat chickpeas at the moment!

    1. Thanks for sharing and rating the recipe, Laura. I’m so glad you all enjoyed this soup, that’s brilliant! xx

  12. Can I make with dried chickpeas? How do I add a to a food processor?

    1. Mike, you need to soak dried chickpeas overnight and cook them separately until soft, only then you can use them for this recipe.

  13. Maria Gogliormella says:

    5 stars
    I’ve made this a few times and it never comes out thick. I’m currently making it today and will add another can of purée chickpeas to see if it thickens it.

    1. Hey Maria, it’s a good idea to reduce the broth in this case, then you can add a bit more at the end until you get the desired consistency.
      And thanks so much for sharing your feedback and rating, it’s so appreciated. x

  14. beverly strauss says:

    What does it mean to blend

    1. Hi Beverly, to blend means “to puree” using a blender or a food processor. x

  15. 5 stars
    wow, this is so yummy! I’ve made this now 4 times and I’ve added onion, celery and sweet potato and the next day it’s even more tastier! so glad I came across this recipe <3

    1. Thanks for sharing, Denise. I’m very happy to hear that! : )
      Have a great weekend. xx

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