Warm and Cozy Vegan Garlic Chickpea Soup for a Soulful Meal
A warm and satisfying vegan soup made with chickpeas, garlic, and vegetable broth that is easy to prepare and deeply comforting.
Equipment
- pot
Ingredients
Base ingredients
- 2 cans canned chickpeas Drained and rinsed.
- 4-6 cloves garlic Slice for sweetness or mince for a stronger bite.
- 1 medium onion Chopped.
- 1-2 tablespoons olive oil For sautéing; can use water or broth for oil-free.
- 4 cups vegetable broth Preferably low-sodium.
Seasonings and herbs
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 bay leaf bay leaf Optional.
- 1 lemon lemon Squeeze at the end.
- ½ cup fresh parsley Chopped.
Optional add-ins
- 1-2 handfuls spinach or kale For added greens.
- 1 cup potatoes or small pasta Cook separately if using pasta.
- ¼ cup tahini or cashew cream For creaminess.
Instructions
Preparation
- Warm 1 to 2 tablespoons of olive oil in a pot over medium heat. Add the chopped onion with a pinch of salt and cook until soft and golden, about 5 to 7 minutes.
- Stir in the garlic and let it get fragrant for about 30 seconds to 1 minute without browning.
- Add the smoked paprika and cumin, toasting the spices for 30 seconds.
- Add the drained and rinsed chickpeas, stirring to coat them.
- Pour in the vegetable broth and add the bay leaf. Bring to a gentle simmer.
Cooking
- Simmer for 10 to 15 minutes to blend the flavors and taste for salt.
- For a creamier texture, blend a portion of the soup and return it back to the pot.
- Turn off the heat. Add a squeeze of lemon and parsley. Adjust seasoning before serving.
Notes
Great to make ahead of time; flavors enhance overnight. Freezes well for up to 3 months. Serve with crusty bread or a salad.
Nutrition
Serving: 1cupCalories: 240kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 6gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 40mgCalcium: 6mgIron: 15mg
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