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This creamy vegan chickpea soup offers comfort and warmth. It’s quick to whip up in just thirty minutes using everyday pantry staples. Perfect for those busy evenings or when you’re in the mood for something hearty yet wholesome. With chickpeas, garlic, potatoes, and herbs, you get a cozy bowlful that’s simple to prepare and full of flavor.
This dish came to life on a gloomy, hectic weeknight. I was blown away by how something so easy and bright could please everyone at my table. Now, it's a staple for chilly days or when we need a healthy boost.
Ingredients
- Chickpeas: use canned for ease and a protein-rich base; choose low sodium ones that blend smoothly
- Fresh garlic cloves: key for flavor; make sure they’re fresh to get the best aroma and taste
- Olive oil: adds richness and aids in softening the garlic—extra virgin is best for its fruity flavor
- Paprika: enhances color and adds depth, opt for Spanish paprika for a warm taste
- Dried rosemary and thyme: classic herbs that bring an earthy aroma; greenish ones are fresher than brown
- Chili flakes: add flavor with a hint of heat—adjust based on your spice preference
- Potato: diced for extra creaminess; waxy potatoes maintain shape if you like some chunks
- Low sodium vegetable broth: provides the liquid base, either homemade or quality store-bought works
- Salt and black pepper: to finish, balance the flavors; fresh cracked black pepper is ideal
Instructions
- Blend the Chickpeas:
- Get one can of chickpeas with its liquid and pour it into a blender. Blend until it’s smooth for a creamy soup base.
- Sauté Garlic:
- In a medium pot, heat olive oil over medium heat. When it’s warm, add minced garlic and cook for about a minute. Wait until it’s fragrant and just starting to turn golden but not browned.
- Create the Soup Base:
- Add the blended chickpeas, the second can of drained chickpeas, diced potato, paprika, rosemary, thyme, chili flakes, and a good amount of black pepper. Stir well to mix everything with the spices.
- Add Broth and Simmer:
- Pour in two cups of low sodium vegetable broth and give everything a good stir. Cover and bring it to a boil over medium-high heat.
- Simmer and Thicken:
- Once boiling, lower the heat to medium-low. Let it simmer for about twenty-five minutes, stirring occasionally, until the potatoes are soft and the soup thickens.
- Season and Serve:
- Give the soup a taste. Adjust the salt and pepper if needed. Serve hot in bowls with a swirl of olive oil and a sprinkle of extra pepper. Don’t forget some crusty bread for dipping.
I just love how creamy chickpeas mix with the strong taste of roasted garlic. It fills the house with a warm aroma and brings back memories of rainy Sundays when everyone gathers for soup and stories.
Storage Tips
Keep any leftover soup in an airtight container in the fridge for up to three days. This soup freezes well too. Portion it out into containers, leaving a bit of space at the top, and you can freeze it for up to two months. To reheat, thaw in the fridge overnight and then warm gently on the stove, adding a splash of broth or water if it gets too thick.
Ingredient Swaps
No olive oil? Go for avocado oil or any neutral oil you have around. If spice isn’t your thing, skip the chili flakes or switch them for a pinch of smoked paprika. Yukon gold or red potatoes work best, but russets can do in a pinch.
Serving Ideas
Serve hot with a good grind of black pepper and a drizzle of olive oil. A squeeze of lemon adds brightness at the end. Pair it with thick slices of crusty country bread or toasted pita. You can top with a spoonful of vegan yogurt or some fresh herbs like parsley for a pop of color.
Cultural Background
Chickpea soups are cherished across Mediterranean and Middle Eastern kitchens. Each country puts its unique spin on it, but the heart remains the same—aromas from garlic and herbs, creamy beans, and a rustic feel. This dish connects you to generations of frugal cooks creating magic from simple ingredients.
Seasonal Variations
In spring, toss in a handful of baby spinach or peas at the end. In late summer, top it with fresh tomatoes or charred corn for a touch of sweetness. In winter, double the garlic and rosemary for an extra cozy vibe.
This soup feels like a warm hug on a rainy day. Keep this handy—once you give it a try, it’ll definitely become a go-to in your kitchen.
Common Recipe Questions
- → How do I make the soup extra creamy?
Blending some of the chickpeas with their liquid gives a rich, creamy texture without using dairy.
- → Can I freeze leftovers?
Definitely. Just put cooled soup in airtight containers and freeze for up to two months. Thaw it overnight before warming up.
- → What should I serve alongside?
Crusty bread is perfect for dipping, but you can also pair it with a fresh salad or roasted veggies.
- → Is the soup gluten-free?
Yes, if made with the ingredients listed, the soup is gluten-free. Just double-check the broth labels to confirm.
- → Can I use homemade broth?
For sure. Both homemade and store-bought low-sodium vegetable broth work great in this warm dish.