Dinner

Vegan Garlic Chickpea Soup Recipe

Name: Vegan Garlic Chickpea Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Vegan
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

ByNaomi Fletcher November 10, 2025November 10, 2025

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Introduction

This vegan garlic chickpea soup is a comforting and flavorful meal that comes together in just 30 minutes. Packed with aromatic herbs and creamy chickpeas, it’s perfect for a quick lunch or cozy dinner. Enjoy it with crusty bread for a satisfying bite.

A bowl filled with creamy, light beige soup is shown, containing small round gnocchi pieces mixed in the smooth broth. The soup surface has a drizzle of golden olive oil and is sprinkled with red chili flakes and green dried herbs, adding spots of color. A silver spoon lifts a spoonful of the soup with several gnocchi in the center, showing their soft, slightly bumpy texture. On the edge of the bowl, a piece of crusty bread with a light golden crust and visible herbs is placed. The bowl is white with a rustic brown rim, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 (6 oz / 180 grams) large potato, diced
2 cups (480 ml) low-sodium vegetable broth
Salt & black pepper, to taste

Instructions

Step 1: Pour one can of chickpeas with its liquid into a blender and purée until smooth.
Step 2: Heat olive oil in a pot over medium heat. Add minced garlic and sauté for about 1 minute, until fragrant.
Step 3: Add the puréed chickpeas, the second can of drained chickpeas, diced potato, paprika, rosemary, thyme, chili flakes, and some freshly cracked black pepper. Stir well.
Step 4: Pour in the vegetable broth and stir again. Cover the pot with a lid, increase heat to medium-high, and bring to a boil.
Step 5: Reduce heat to medium-low and let the soup simmer for 25 minutes, stirring occasionally until the potato is tender.
Step 6: Taste and adjust seasoning with salt and more pepper if desired.
Step 7: Serve hot with a drizzle of olive oil and crusty bread for dipping.

Tips & Variations

For extra creaminess, add a splash of coconut milk or plant-based cream before serving.
Swap dried herbs for fresh ones, but add them towards the end of cooking to retain their flavor.
If you prefer a spicier soup, increase the chili flakes or add a pinch of cayenne pepper.
Use homemade vegetable broth for a richer taste, or enhance store-bought broth with sautéed onions or celery.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.