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 77 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

214 Comments

  1. I need to add this to the dinner menu rotation.

  2. Could I use a large sweet potato in place of the regular potato?

    1. Hi Tara, a sweet potato works just fine. x

  3. 5 stars
    Wow, I added my previous comment without realizing that’s in the header of the website, lol!

    1. That’s great! : )
      Thanks so much for your comment, Crystal. x

  4. 5 stars
    Love this soup, I’ve added it to my regular rotation! Quick, inexpensive and delicious!

  5. 5 stars
    Excellent!!! I didn’t have rosemary and still very tasty. Will definitely make again

    1. Thanks for sharing your feedback, Liz. I appreciate it! : )

  6. 5 stars
    this soup was so delicious I loved it, I will try adding more vegetables next time. I topped mine with nutritional yeast and it was amazing,

    1. Awesome! I’m very pleased you loved the recipe, thanks for sharing. x

    2. 5 stars
      This is such an easy & versatile recipe! Made this, and some sweet potato biscuits for dinner and it was poof, gone! My non vegan kids gobbled it down and we all loved it! Going to try adding some broccoli that we need to use this time. This soup is perfect to have on repeat for cold weather season for sure!

    3. What a wonderful feedback! So pleased you guys loved it. Thank you! x

  7. Hi I’m trying the recipe this week, looking forward to it. I would like to ask are there recipes high in calories I’m looking to increase my weight want to do it in a healthy way any ideas?

    1. Hi Gia’, I think nourishing soups full of legumes, drizzled with extra virgin olive oil and served with whole grain bread or brown rice are good for you – and I have plenty on the blog. But you should ask a dietician or a nutritionist what works best for you. x

  8. Tao Jones says:

    5 stars
    Delicious! I added broccoli to my soup and my family thoroughly enjoyed it!

    1. Fantastic! Thanks for taking the time to share your feedback, Tao.
      It’s so appreciated. : )

  9. 5 stars
    I followed this recipe & it turned out delicious! Like someone else commented…next time I’m going to add carrots & chopped kale or spinach. It’s very yummy! Thank you.

    1. Brilliant! Thanks so much for sharing your feedback, Kathleen! x

  10. 5 stars
    Love this soup! Delicious and versatile.
    I often use sweet potato instead of regular, and when I have a bit of extra time I also add diced carrots and chopped kale. The PERFECT Fall soup!
    Thanks so much for this great, simple recipe!

    1. What a wonderful comment, I appreciate it so much.
      Have a great Sunday! x

  11. Attention everyone:
    If you want this soup to be flavorful and delicious— double the seasonings and double the garlic. Otherwise, it tastes like chickpea-water soup. However, it’s extremely delicious if you add extra seasoning and garlic!!

    1. Hey Bec, thanks for enlightening us.

  12. Could I use supermarket hummus and add this in and then later freeze it? It’s a similar process so should work. Any thoughts?

    1. Hi Charlie, you need to blend a can of chickpeas instead, that’s what I add to the pot in the video recipe. Please, check the recipe card.
      I wouldn’t recommend using hummus, but I’ve never tested it to be honest. x

  13. 5 stars
    Yummy! Didn’t use potato and still delicious! This is going to be my new go to for quick and easy 🥰

    1. Brilliant, I’m so pleased to hear that!
      Thank you, Lulu. x

  14. Do you think I could substitute sweet potato? My friend is allergic to potatoes.

    1. Sure, you can use a sweet potato rather than a regular one (but I have no idea about allergies). x

    2. Lindsay L says:

      5 stars
      I did make some tweaks to it: I used Cannelli Beans instead of chickpeas, blending both cans. Used 2 potatoes & added one yellow onion. I sautéed in the Instant Pot, added everything else in & cooked on Normal/High for 10 minutes. Added 2 cups of kale at the end to wilt. It turned out great. I am obsessed witht he flavor & texture, without using dairy. Moving this one to my favorites list!

    3. That’s great! Thanks so much for sharing your feedback and tweaks, Lindsay! x

  15. 5 stars
    My daughter made this. Absolutely delicious. .. will make again soon. Thanks for sharing!

    1. Lovely feedback, Carole… thanks for sharing, it’s so much appreciated. x

    2. Can l use a 4 cup food processor instead of blender?

    3. where is my comment re: using food processor in lieu of a blender?
      l just posted it supposedly.

    4. Yes, I’ve got it : ) you can use a food processor to blend the chickpeas, of course. x

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