Why Make This Recipe
Creamy Garlic Chickpea Soup is the perfect dish for those cool nights when you need something warm and comforting. This vegan soup is not only hearty and satisfying but also packed with nutrition. Chickpeas provide protein and fiber, making this soup a filling option for lunch or dinner. Plus, it’s easy to make and has a rich, garlicky flavor that everyone will love. Whether you’re vegan, vegetarian, or just looking for something cozy, this soup will surely hit the spot.
How to Make Creamy Garlic Chickpea Soup
Ingredients:
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, chopped
- 6 garlic cloves, finely minced
- 2 cans chickpeas (15 oz each / about 3 cups or 500g), drained and rinsed
- 3 1/2 cups vegetable broth (825 ml)
- 1/2 teaspoon dried thyme (2–3 g)
- Salt and black pepper, to taste
- Juice of 1/2 lemon (optional)
- Chopped parsley or fresh herbs for garnish
- Extra virgin olive oil, for drizzling
Directions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook for about 5 minutes, until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
- Add the drained chickpeas, dried thyme, salt, and black pepper. Stir well to coat the chickpeas in the garlicky oil.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10–15 minutes.
- Use an immersion blender to puree the soup until it’s smooth and creamy. If you prefer a chunkier texture, you can leave some chickpeas whole.
- If you like, stir in the lemon juice for added brightness. Taste the soup and adjust the seasoning if needed.
- Garnish with chopped parsley and a drizzle of olive oil before serving. Serve hot with some crusty bread on the side.
How to Serve Creamy Garlic Chickpea Soup
Serve the soup hot in bowls, garnished with fresh herbs and a drizzle of extra virgin olive oil. It pairs wonderfully with crusty bread or a fresh salad. For added texture and flavor, you can also top it with some crunchy croutons or roasted chickpeas. This soup makes a fantastic meal on its own or a warm starter before a main dish.
How to Store Creamy Garlic Chickpea Soup
Allow any leftover soup to cool down completely before storing. Transfer the soup to an airtight container and store it in the refrigerator for up to 4-5 days. If you want to keep it longer, you can freeze the soup for up to 3 months. When ready to eat, reheat it gently on the stove or in the microwave, adding a splash of water or broth if it’s too thick.
Tips to Make Creamy Garlic Chickpea Soup
- Feel free to add your favorite vegetables to the soup, such as carrots or spinach, for extra nutrients and flavor.
- Use fresh herbs like thyme or rosemary instead of dried for a fresher taste.
- If you like a bit of heat, add a pinch of red pepper flakes or cayenne pepper while cooking.
- For a creamier texture, add a splash of coconut milk or a spoonful of tahini when blending the soup.
Variation
You can easily make this soup your own by changing up the spices. For example, try adding cumin or smoked paprika for a different flavor profile. You can also switch chickpeas for other beans, such as white beans or lentils.
FAQs
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas. Just soak them overnight and cook them until tender before using them in the soup.
Is this soup gluten-free?
Yes, Creamy Garlic Chickpea Soup is gluten-free as long as you use gluten-free vegetable broth.
Can I make this soup in advance?
Absolutely! This soup stores well and can be made ahead of time. Just reheat and enjoy!
Creamy Garlic Chickpea Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A warm and comforting vegan soup packed with protein and fiber from chickpeas, enriched with garlicky flavor.
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, chopped
- 6 garlic cloves, finely minced
- 2 cans chickpeas (15 oz each / about 3 cups or 500g), drained and rinsed
- 3 1/2 cups vegetable broth (825 ml)
- 1/2 teaspoon dried thyme (2–3 g)
- Salt and black pepper, to taste
- Juice of 1/2 lemon (optional)
- Chopped parsley or fresh herbs for garnish
- Extra virgin olive oil, for drizzling
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook for about 5 minutes, until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
- Add the drained chickpeas, dried thyme, salt, and black pepper. Stir well to coat the chickpeas in the garlicky oil.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10–15 minutes.
- Use an immersion blender to puree the soup until it’s smooth and creamy. If you prefer a chunkier texture, you can leave some chickpeas whole.
- If you like, stir in the lemon juice for added brightness. Taste the soup and adjust the seasoning if needed.
- Garnish with chopped parsley and a drizzle of olive oil before serving. Serve hot with crusty bread on the side.
Notes
This soup pairs wonderfully with crusty bread or a fresh salad. Add vegetables like carrots or spinach for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan