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Creamy Garlic Chickpea Soup

Overhead view of a bowl of creamy chickpea soup, swirled with cream and topped with whole roasted chickpeas.

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Make this rich, velvety, and protein-packed vegan chickpea soup. It uses simple pantry staples and is ready in under 30 minutes, making it perfect for a quick weeknight dinner or healthy meal prep.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 4 cups vegetable broth
  • 1 medium potato, peeled and diced
  • 1/2 cup full-fat coconut milk or unsweetened plant-based milk
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, thyme, rosemary, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Add the rinsed chickpeas, vegetable broth, and diced potato to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
  4. Remove about 1 cup of the soup mixture and blend it using an immersion blender or transfer it to a regular blender until smooth. Return the blended portion to the pot. This creates the creamy texture.
  5. Stir in the coconut milk and lemon juice. Heat through gently, but do not boil.
  6. Season generously with salt and pepper to your preference.
  7. Serve hot. Pair with crusty bread for dipping.

Notes

  • For an extra layer of flavor, roast half a cup of the drained chickpeas separately until crispy and use them as a topping.
  • If you do not have potatoes, you can substitute with 1/2 cup of raw cashews soaked in hot water for 10 minutes, then blend them with the soup for creaminess.
  • This soup freezes well for future easy meals. Cool completely before transferring to airtight containers.

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