This Vegan Garlic Chickpea Soup is a cozy bowl full of hearty chickpeas, plenty of garlic, and warm spices that make it perfect for any day you want something simple and comforting. The garlic gives it a mild kick, while the chickpeas add a nice texture that feels both satisfying and nourishing.
I love making this soup on chilly evenings when I want something easy but still packed with flavor. One of my favorite tricks is to roast the garlic a little before adding it in — it softens the taste and adds a touch of sweetness that makes the whole soup really special. Plus, it always fills the kitchen with the best smells!
For serving, I like to add a sprinkle of fresh herbs or a squeeze of lemon juice on top. It brightens up the flavors and makes the soup feel even more refreshing. This soup is great on its own or with a slice of crusty bread to dip in. I always find that everyone seems to love it, whether they’re vegan or just looking for a tasty, healthy meal.
Key Ingredients & Substitutions
Chickpeas: These are the heart of the soup, adding a creamy texture and protein. If canned chickpeas aren’t available, you can cook dried ones, just soak overnight and boil until soft.
Garlic: Fresh garlic is best for a bright, pungent flavor. If you prefer a milder taste, roast the garlic cloves before adding—they become sweeter and softer.
Vegetable Broth: Using good-quality broth really boosts the soup’s depth. If you don’t have broth, water with a pinch of veggie bouillon works in a pinch.
Cauliflower: Small florets cook quickly and add gentle texture. If you don’t like cauliflower, try zucchini or potatoes as a tender alternative.
How Do You Toast Spices and Sauté Vegetables Without Burning Them?
This step brings out the warm flavors of cumin and paprika but can be tricky if the heat is too high. Here’s how I do it without burning anything:
- Start with medium heat and keep the onion moving in the pan to soften evenly without browning too fast.
- Add garlic only after the onion is soft and cook just until fragrant—about 1-2 minutes. Stir often to keep garlic from burning, which can make the soup bitter.
- Add spices last and toast for 2-3 minutes, stirring constantly. This wakes up their aroma and brightens their taste.
Taking your time here means your soup will have a deeper, richer flavor.
Equipment You’ll Need
- Large pot – perfect for cooking the soup evenly and letting flavors blend well.
- Wooden spoon – great for stirring without scratching your pot.
- Cutting board and sharp knife – essential for chopping onions, garlic, carrots, and parsley quickly and safely.
- Measuring spoons – help you add the right amount of spices for balanced flavor.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Add fresh spinach or kale in the last 5 minutes of cooking for extra greens and nutrients.
- Swap cauliflower for diced potatoes for a creamier, heartier texture.
- Include a splash of coconut milk at the end for a richer, slightly sweet twist.
- Try adding smoked paprika and chipotle powder together for a smoky, spicy kick.
How to Make Vegan Garlic Chickpea Soup?
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 5-6 garlic cloves, minced
- 2 medium carrots, diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red chili flakes (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
- Salt and black pepper to taste
- 1/2 cup small cauliflower florets
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- Lemon wedges, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to cook, making it roughly 40 minutes from start to finish. It’s a quick and wholesome soup perfect for a weeknight meal.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook for about 5 minutes until the onion becomes soft and translucent. Then, add the minced garlic and cook for another 1 to 2 minutes, stirring often so the garlic doesn’t burn but gets nice and fragrant.
2. Add Spices and Carrots:
Stir in the diced carrots, ground cumin, smoked paprika, and red chili flakes if using. Let everything cook together for 2 to 3 minutes, which helps the spices release their flavors and softens the carrots slightly.
3. Simmer with Chickpeas and Broth:
Add the drained chickpeas, vegetable broth, and bay leaf to the pot. Bring the soup to a gentle boil, then lower the heat to a simmer. Let it cook for about 15 minutes to allow flavors to meld.
4. Add Cauliflower and Finish Cooking:
Stir in the small cauliflower florets and cook for an additional 10 minutes, or until the cauliflower and carrots are tender. Remove the bay leaf. Season the soup with salt and freshly ground black pepper to your taste.
5. Add Fresh Parsley and Serve:
Stir the chopped fresh parsley into the soup just before serving. Ladle the warm soup into bowls, garnish with extra parsley, and if you like, sprinkle a bit more red chili flakes or black pepper. Serve with lemon wedges to squeeze over the top for a bright, fresh touch.
Can I Use Dried Chickpeas Instead of Canned?
Yes, you can! Just soak dried chickpeas overnight and cook them until tender before adding to the soup. This will add some extra prep time but gives a fresh texture.
How Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it’s too thick.
Can I Freeze This Soup?
Absolutely! Freeze the cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and warm it up on the stove when ready to eat.
What Can I Substitute for Cauliflower?
If you don’t have cauliflower or prefer a different texture, diced potatoes or zucchini work great and cook in similar time frames.
