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–+ servings
Chickpea soup in two bowls with a spoon.

Garlic Chickpea Soup

Keri Bevan
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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course dinner, lunch, Soup
Cuisine American
Servings 4 servings
Calories 559 kcal

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.

Notes

❄️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.

Nutrition

Calories: 559kcalCarbohydrates: 81gProtein: 21gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 967mgPotassium: 1166mgFiber: 18gSugar: 14gVitamin A: 687IUVitamin C: 27mgCalcium: 136mgIron: 8mg
Keyword chickpea soup, vegan chickpea soup
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