This vegan garlic chickpea soup is a creamy, comforting bowl of pure nourishment. Unlike many cream-based soups that rely on dairy, the luscious texture of this soup comes from the humble chickpea itself, along with tender potatoes simmered to perfection. Enriched with the creaminess of coconut milk, this soup is a delightful fusion of flavors and textures.
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Warm up with a cozy bowl of this creamy, vegan Chickpea Soup! Packed with plant-based protein from tender chickpeas and hearty potatoes simmered to perfection, it's a comforting and nourishing meal. The secret ingredient? A luscious swirl of coconut milk that adds an irresistibly rich, velvety texture.
If you're a soup lover like me, you know there's nothing quite like a steaming, flavorful bowl to soothe the soul. From my vegan twist on classic Chicken Noodle Soup to the vitamin-packed goodness of Creamy Vegan Broccoli Soup, I've got plenty of plant-based soup recipes for cozy deliciousness all season long.
This chickpea soup is the latest addition to my repertoire, and I have a feeling it's going to become an instant favorite. It's impossibly creamy despite being totally dairy-free, with a luxurious coconut milk base that allows the savory chickpea and potato flavors to truly shine. Plus, it's a breeze to whip up with just a few simple ingredients!
Related Post: Vegan Wild Rice and Mushroom Soup
Reasons You'll Love This Recipe
💚 The combination of chickpeas, potatoes, and coconut milk creates a luxuriously creamy texture that's both comforting and satisfying.
💚 You can easily customize this recipe. Like it spicy? Add a pinch of cayenne. Stir in a tablespoon of harissa sauce for a Middle Eastern twist.
💚 This is one of my budget friendly 30 minute one pot recipes. All good things!
🛒Ingredients
- Onion: Yellow onions are the best choice for this recipe. They balance the other flavors and complement the other ingredients without overpowering them.
- Olive Oil: We'll be using a small amount of olive oil to saute the onions and spices.
- Cumin, Coriander, Paprika, Garlic: Cumin and coriander add earthy depth and warmth to chickpea soup. Smoked paprika lends a subtle background smokiness and garlic adds a lot of aromatic richness.
- Potatoes: For this soup, I recommend using starchy potatoes. Russet and Yukon Golds are both great choices. Starchy potatoes break down more easily, which means you'll get a creamier, thicker soup.
- Chickpeas: For convenience I've chosen to go with canned chickpeas. If you want to use dried chickpeas, you would need to soak them overnight before cooking, then boil them separately until tender before adding them to the soup.
- Coconut Milk: We'll be swirling in a ½ cup of coconut milk for a deliciously creamy finish. Store the remainder of the can in your fridge. You can use it to make pasta sauces like this Cajun Coconut Milk Pasta Sauce.
- Salt & Pepper: Salt and pepper are key in this recipe. Add them at the end, taste and adjust.
👨🍳How To Make Chickpea Soup
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Add the garlic, cumin, coriander and smoked paprika to the pot. Saute for about 30 seconds.
- Add the chickpeas and diced potatoes to the pot, and cook for another 2 minutes, turning them over to coat them in the garlic and spices.
- Pour in the vegetable broth, ground cumin, ground coriander, smoked paprika, salt, and pepper. Stir well to combine.
- Bring the soup to a simmer, then reduce the heat to low. Let it simmer gently for 20-25 minutes with the lid partially on or until the potatoes are tender and cooked through.
- After simmering, use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot. If you want more texture to your soup, simply remove 1 cup of the soup and set it aside.
- Stir in the coconut milk and season generously with salt and pepper. Heat the soup over low heat. Taste and adjust seasoning if needed.
- Ladle the creamy garlic chickpea and potato soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread on the side for dipping.
Chef's Tip
Reserve a portion of the chickpeas and potatoes before blending the soup. Simply stir in the reserved portion back into the blended soup before serving for a combination of creamy and chunky textures.
🍽️What To Serve With Chickpea Soup
- A protein packed quinoa salad loaded with crisp fresh veggies would complement this soup well.
- A crusty bread like this semolina bread would be great for dipping. I also like to serve flatbread with soups.
- For a satisfying lunch serve chickpea soup with a simple salad like this Fall Kale Salad.
- Top your bowl of soup with a sprinkling of croutons or these vegan bacon bits.
- These vegan stuffed bell peppers would make it a satisfying dinner paired with garlic chickpea soup.
❄️Storage Instructions
Refrigerator
Allow the garlic chickpea soup to cool to room temperature before transferring it to airtight containers. Store the soup in airtight containers in the refrigerator where it can be kept for up to 3-4 days.
When you're ready to eat it, simply reheat it on the stovetop over medium heat until heated through, stirring occasionally.
Freezer
This soup can be frozen in freezer-safe containers or resealable bags. Leave some space at the top of the containers to allow for expansion during freezing. Frozen garlic chickpea soup can be stored for up to 2-3 months.
To thaw, transfer the soup to the refrigerator and allow it to thaw overnight. Reheat the thawed soup on the stovetop over medium heat, stirring occasionally until heated through. Adjust seasoning if necessary before serving.
🙋Frequently Asked Questions
I recommend just leaving the coconut milk out if you don't have any on hand. It's inclusion in the recipe is more for creaminess and richness, which you won't be able to achieve with a plant-based milk.
Absolutely! This is a great meal prep recipe. You can make the soup ahead of time and store it in the refrigerator for 3-4 days or freeze it for longer storage. Simply reheat it on the stovetop over medium heat until heated through, stirring occasionally.
Yes, you can use dried chickpeas. However, you'll need to soak them overnight before cooking and adjust the cooking time accordingly until they're tender.
Creamy Dairy-Free Tomato Soup
You might enjoy this ultra creamy dairy and gluten free tomato soup recipe.
More Soup Recipes
Bok Choy Soup With Garlic & Ginger
Vegan Borscht With Rye Croutons
📖 Recipe
Garlic Chickpea Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 4 cloves garlic minced
- 2 cans 15 ounces each chickpeas, drained and rinsed
- 2 potatoes peeled and diced
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- ½ cup coconut milk or heavy cream for a richer soup
- Fresh parsley chopped (for garnish)
- Crusty bread for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- Add the garlic, cumin, coriander and smoked paprika to the pot. Saute for about 30 seconds.
- Add the chickpeas and diced potatoes to the pot, and cook for another 2 minutes, turning them over to coat them in the garlic and spices.
- Pour in the vegetable broth, ground cumin, ground coriander, smoked paprika, salt, and pepper. Stir well to combine.
- Bring the soup to a simmer, then reduce the heat to low. Let it simmer gently for 20-25 minutes with the lid partially on or until the potatoes are tender and cooked through.
- After simmering, use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot. If you want more texture to your soup, simply remove 1 cup of the soup and set it aside.
- Stir in the coconut milk and season generously with salt and pepper. Heat the soup over low heat. Taste and adjust seasoning if needed.
- Ladle the creamy garlic chickpea and potato soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread on the side for dipping.
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