Vegan Garlic Chickpea Soup Recipe

I recently discovered this vegan garlic chickpea soup and it quickly became a staple in my kitchen. The blend of olive oil-infused onions, garlic, chickpeas, and a hint of lemon creates a comforting, creamy bowl of goodness. The spices bring warmth and depth, making every spoonful pure magic. Seriously addictive.

I love how this Vegan Garlic Chickpea Soup turns out – its simplicity and nutritional punch really hit the spot for a quick dinner. I think the base of 2 tbsp olive oil and 1 chopped medium onion really sets the tone for a flavorful broth.

When I add 8 minced garlic cloves, the aroma fills my kitchen with a homey touch thats hard to beat. I then toss in two cans of chickpeas along with 4 cups of vegetable broth and 1 cup unsweetened almond milk to create a creamy consistency that’s both satisfying and wholesome.

The smoked paprika, 1/2 tsp cumin, salt and pepper give it a warm, earthy flavor, while the juice of 1/2 lemon cuts through the creaminess for a light finish. I enjoy serving this vegan soup as a hearty beefless meal that not only tastes good but is also packed with protein and fiber, perfect for a healthy vegan dinner.

Why I Like this Recipe

I love this garlic chickpea soup because it’s super quick to make, tastes bomb, and feels really comforting on a chilly day. Here’s how I make it:

I start by heating 2 tbsp olive oil in a big pot over medium heat and then toss in a chopped onion. I let it cook, stirring occasionally, until it gets soft (about 5 minutes). Then I add 8 minced garlic cloves and let it cook for another minute until my kitchen smells amazing.

After that, I put in 2 cans of chickpeas (drained and rinsed), 4 cups of vegetable broth, and 1 cup of unsweetened almond milk. I sprinkle in 1 tsp of smoked paprika and 1/2 tsp ground cumin, season with salt and pepper, and give everything a good stir. I bring it all to a simmer and let it cook for 10 minutes so all the flavours mix together nicely.

Then I use an immersion blender (or a regular blender in batches) to blend some of the soup until it’s creamy but still has chunks of chickpeas for texture. Finally, I stir in the juice of half a lemon to add a fresh, zesty kick. I taste it, adjust the seasonings if needed and let it simmer a minute or two more before serving. If I’m feeling fancy, I top it off with some chopped parsley.

I like this recipe because it’s super simple and doesn’t take forever to prepare. I love the balance between the creamy blended part and the whole chickpeas that give it a chunky, fun texture. Also, the mix of garlic, paprika, and cumin creates a warm and hearty flavour that brightens my mood every time I eat it. And since it’s vegan and packed with protein, I feel good about eating it!

Ingredients

• Olive oil is rich in healthy fats and adds a smooth, subtle flavor.
• Onion adds natural sweetness and mild flavor when cooked slowly.
• Garlic boosts flavor with its robust taste and helps with immunity.
• Chickpeas are packed with abundant protein and fiber to keep you full longer.
• Vegetable broth creates a savory soup base bursting with wholesome flavors.
• Almond milk offers creaminess without dairy, keeping the soup light yet rich.
• Smoked paprika lends a smoky and slightly spicy kick that warms every spoonful.
• Lemon juice adds a tangy brightness that lifts and balances the hearty flavor.
• Fresh parsley garnish brings a light herbal finish to the bowl.
• Salt and pepper are basic seasonings that enhance every flavor profoundly making each bite truly lively.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium onion, chopped
• 8 garlic cloves, minced
• 2 (15 oz) cans chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 cup unsweetened almond milk
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Juice of 1/2 lemon
• Optional: chopped fresh parsley for garnish

How to Make this

1. Heat 2 tbsp olive oil in a large pot over medium heat.

2. Add 1 chopped medium onion and cook for about 5 minutes until its soft.

3. Stir in 8 minced garlic cloves and let cook for another minute until it smells really good.

4. Add your 2 drained and rinsed cans of chickpeas, 4 cups of vegetable broth, and 1 cup of unsweetened almond milk.

5. Sprinkle in 1 tsp smoked paprika, 1/2 tsp ground cumin, and season with salt and pepper to taste then stir well.

6. Bring the soup to a simmer and let it cook for 10 minutes so the flavors meld together.

7. Use an immersion blender (or a regular blender in batches) to blend some of the soup for a creamy texture but still leave some chickpeas whole.

8. Stir in the juice of 1/2 lemon for a zesty kick.

9. Taste and adjust the seasoning if needed then let it simmer for another minute or two.

10. Serve hot and garnish with chopped fresh parsley if you like before enjoyin it!

Equipment Needed

1. A large pot for sautéing and simmering the soup
2. A wooden spoon for stirring ingredients
3. A cutting board to chop the onion and garlic
4. A sharp knife for chopping vegetables
5. Measuring cups and spoons to measure broth, almond milk, and spices
6. An immersion blender (or regular blender if you prefer to do it in batches)
7. A citrus juicer or simply your hands to squeeze the lemon juice
8. A ladle for serving the soup hot

FAQ

• Q: Can I substitute something else for vegetable broth?
  A: Yup, you can use water plus a bouillon cube if you dont have vegetable broth. It might slightly change the flavor but will still taste great.
• Q: What if I don’t have almond milk on hand?
  A: No worries, you can swap almond milk for any other unsweetened plant-based milk. Soy or oat milk both work fine.
• Q: How do I adjust the garlic flavor if it’s too strong or too weak?
  A: If the garlic flavor is too intense, try reducing the cloves a bit next time. If it’s too mild, then add one or two extra cloves.
• Q: Can I make this soup ahead and freeze it?
  A: Sure thing, just let it cool down completely and then transfer it to an airtight container. You may notice a little separation so stir it well when reheating.
• Q: Should I blend the soup or leave it chunky?
  A: That depends on your personal taste. Some folks like it creamy so you can blend half or all of it, while others enjoy the texture of whole chickpeas.

Vegan Garlic Chickpea Soup Recipe Substitutions and Variations

• Olive oil – you can use avocado oil or even coconut oil if you want a different flavor profile
• Vegetable broth – if you don’t have that, you can dissolve a vegetable bouillon cube in water
• Unsweetened almond milk – oat milk or soy milk will work just as well in this soup
• Smoked paprika – try using regular paprika with a pinch of chipotle powder to get that smoky taste
• Fresh parsley – if parsley ain’t your thing, cilantro can add a nice twist

Pro Tips

1. When you’re about to add the almond milk, let the soup cool off just a little so it doesn’t separate or curdle, because high heat with almond milk can be kinda tricky.
2. If you don’t have an immersion blender, be careful blending the soup in batches. Let each batch cool a bit before processing to avoid any nasty splashes that can burn you.
3. For an extra burst of flavor, try toasting the cumin and smoked paprika in the olive oil for about 30 seconds before adding the garlic and onions. This really makes the spices pop and gives the soup a richer flavor.