If you’re looking for a comforting, nourishing, and satisfying dinner recipe that comes together quickly and uses simple pantry staples, this vegan garlic chickpea soup is exactly what you need. Cozy, creamy, and deeply flavorful, this plant-based soup proves that you don’t need dairy or complicated ingredients to create a bowl of pure comfort.
This vegan garlic chickpea soup recipe is built around humble chickpeas, plenty of fragrant garlic, herbs, and a single potato to naturally thicken the broth. The result is a velvety, protein-rich soup that feels hearty enough for dinner yet light enough to enjoy any night of the week. Best of all, it’s ready in about 30 minutes, making it perfect for busy evenings when you still want something homemade and nourishing on the table.
Chickpeas are the star of this dish, and for good reason. They’re affordable, versatile, and packed with plant-based protein and fiber. In this recipe, half of the chickpeas are blended into a smooth purée, creating a naturally creamy base without the need for cream or cashews. The remaining whole chickpeas add texture, making every spoonful interesting and satisfying.
Garlic plays a central role here, giving the soup its bold, savory personality. Gently sautéed in olive oil, the garlic becomes aromatic and mellow rather than sharp, forming the flavor foundation of the dish. Dried rosemary and thyme add warmth and earthiness, while paprika brings subtle depth and chili flakes add just a hint of gentle heat. Together, these ingredients create a beautifully balanced vegan garlic chickpea soup that tastes far more complex than the ingredient list suggests.
This is the kind of dinner recipe you can easily adapt based on what you have on hand. You can keep it simple and rustic, or dress it up with greens, fresh herbs, or a drizzle of olive oil. Serve it with crusty bread, focaccia, or toasted sourdough, and you have a complete, comforting meal that feels both nourishing and indulgent.
Another reason this vegan garlic chickpea soup recipe is so popular is its flexibility. You can make it thicker or thinner depending on your preference, adjust the seasoning to your taste, or even swap the chickpeas for white beans if that’s what you have available. It’s forgiving, beginner-friendly, and perfect for meal prep, as it stores and freezes beautifully.
Whether you’re following a vegan lifestyle or simply looking to add more plant-based dinners into your routine, this soup is a wonderful option. It’s cozy enough for cold evenings, light enough for warmer days, and satisfying year-round. With minimal effort and maximum flavor, it’s easy to see why this vegan garlic chickpea soup has become a favorite go-to dinner recipe.
Ingredients (with Measurements)
- 1 tablespoon olive oil, plus extra for drizzling
- 3 large garlic cloves, minced or pressed
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon chili flakes (optional, to taste)
- 2 cans (15 oz / 425 g each) chickpeas
- 1 large potato (about 6 oz / 180 g), peeled and diced
- 2 cups (480 ml) low-sodium vegetable broth
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
Step 1:
Pour one full can of chickpeas, including the liquid, into a blender. Blend until completely smooth and creamy. Set aside.
Step 2:
Heat the olive oil in a large pot over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic brown.
Step 3:
Add the blended chickpeas to the pot, followed by the second can of chickpeas (drained and rinsed), the diced potato, paprika, dried rosemary, dried thyme, chili flakes, and black pepper. Stir well to combine all ingredients.
Step 4:
Pour in the vegetable broth and stir again. Bring the soup to a gentle boil over medium-high heat.
Step 5:
Once boiling, reduce the heat to medium-low, cover with a lid, and let the soup simmer for about 25 minutes. Stir occasionally, until the potatoes are tender and the soup has thickened.
Step 6:
Taste and adjust seasoning with salt and additional pepper as needed.
Step 7:
Serve hot, drizzled with a little olive oil if desired, and enjoy with crusty bread for a complete and comforting dinner.
