Description
Vegan Garlic Chickpea Soup is a comforting, plant-based soup made with tender chickpeas, diced potatoes, fresh garlic, paprika, rosemary, and thyme. Simmered in low-sodium vegetable broth and finished with a drizzle of olive oil, this easy soup delivers savory flavor and a hearty texture with simple pantry ingredients.
Ingredients
Scale
- 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 large potato (6 oz / 180 grams), diced
- 2 cups (480 ml) low-sodium vegetable broth
- Salt and black pepper, to taste
Instructions
- Heat 1 tablespoon of olive oil in a large saucepan over medium heat.
- Add the minced or pressed garlic and cook gently, stirring frequently, until fragrant without allowing it to burn.
- Stir in the paprika, dried rosemary, dried thyme, and chili flakes. Mix well to release the aromas of the seasonings.
- Drain and rinse the canned chickpeas. Add them to the saucepan along with the diced potato.
- Pour in the vegetable broth and season with salt and black pepper to taste.
- Bring the soup to a gentle simmer, then reduce the heat and cook until the potatoes are fork-tender and the flavors have melded, stirring occasionally.
- Taste and adjust the seasoning as needed. Serve hot with an additional drizzle of olive oil.
Notes
- Drain and rinse the canned chickpeas before adding them to the soup.
- For a thicker broth, lightly mash a few cooked chickpeas and potato pieces into the soup.
- Adjust the chili flakes to taste and add a splash of vegetable broth or water when reheating if the soup becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Recipes
- Method: Stovetop
Nutrition
- Serving Size: 4 servings
- Calories: 300 kcal
Keywords: vegan garlic chickpea soup, vegan chickpea soup, garlic chickpea soup, easy vegan soup, chickpea potato soup, plant-based soup recipe