This Vegan Garlic Chickpea Soup is warm and comforting, packed with protein from chickpeas and a delicious garlic flavor. It’s perfect for chilly days!
Making this soup is a breeze! I love how quickly it comes together. Plus, it makes the whole kitchen smell amazing. Who can resist that? 🧄❤️
Key Ingredients & Substitutions
Chickpeas: These are the star of the soup, providing protein and fiber. If you don’t have canned chickpeas, you can use dried ones. Just soak and cook them first to match the texture needed for the soup.
Garlic: Fresh garlic is essential for flavor. If you’re in a pinch, you can substitute with garlic powder, but use less as it’s more concentrated. I love using lots of garlic, so feel free to add more if you enjoy that kick!
Kale or Spinach: These greens add nutrients and color. If you don’t like kale, spinach works great. You can even use Swiss chard or collard greens as an alternative. Just chop them up and toss them in!
Spices: Ground cumin and smoked paprika add depth. If you don’t have smoked paprika, regular paprika or even chili powder can work as a substitute. Adjust according to your spice preference!
How Do I Make Sure My Soup is Flavorful?
A common concern with soups is ensuring they’re flavorful. Sautéing your vegetables well is key! Start by cooking your onions, carrots, and celery until they’re soft – about 5-7 minutes. This builds a flavorful base.
- Add the minced garlic right after the vegetables cook. Garlic can burn easily, so just cook it for 1-2 minutes until fragrant.
- Don’t skip the spices! Blooming spices in oil enhances their flavor. Cook them briefly in the pot, and you’ll notice a significant difference.
- Let the soup simmer long enough—15-20 minutes is perfect for the flavors to blend well.
- Feel free to taste and adjust seasonings as you go to find your perfect balance!
With these tips, your vegan garlic chickpea soup will be delicious and satisfying every time!
Vegan Garlic Chickpea Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3-4 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional, for heat)
Main Ingredients:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
- 1 cup chopped kale or spinach
Finishing Touches:
- Salt and black pepper to taste
- Fresh parsley or cilantro, chopped for garnish
- Crusty bread for serving
How Much Time Will You Need?
This delightful soup requires about 10 minutes for prep and 30 minutes overall cooking time. In just under an hour, you’ll have a fragrant, hearty soup ready to warm your belly!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, sautéing them until they soften, which should take about 5-7 minutes. This creates a flavorful base for your soup!
2. Add Garlic and Bloom Spices:
Next, stir in the minced garlic and let it cook for another 1-2 minutes, just until it becomes fragrant. Then, sprinkle in the ground cumin, smoked paprika, and red pepper flakes if you’re feeling adventurous. Stir and cook these for about 30 seconds, allowing those wonderful flavors to bloom in the oil.
3. Combine Main Ingredients:
Now it’s time to add the chickpeas, vegetable broth, and bay leaf. Bring your pot to a boil, then reduce the heat to simmer. Let it cook for about 15-20 minutes, giving the flavors plenty of time to meld together.
4. Add Greens to the Soup:
After the soup has simmered, toss in the chopped kale or spinach. Cook for an additional 5 minutes, until the greens are tender and vibrant.
5. Blend for Creaminess (Optional):
Remove the bay leaf from the pot. If you prefer a creamier texture, you can use an immersion blender to blend about one-third of the soup. Alternatively, you can keep it chunky, which is just as delicious!
6. Season and Serve:
Finally, season your soup with salt and pepper to taste. Dish it out hot and garnish with fresh parsley or cilantro. If you like a kick, sprinkle a bit more red pepper flakes on top. Serve alongside your favorite crusty bread for dipping. Enjoy your hearty vegan meal!
Can I Use Canned Chickpeas Instead of Dried Chickpeas?
Absolutely! Canned chickpeas are a great time-saver and work perfectly in this recipe. Just make sure to drain and rinse them before adding them to the soup to remove excess sodium.
How Can I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage—just make sure to leave some space in the container for expansion as it freezes!
Can I Add Other Vegetables?
Yes! Feel free to customize the soup by adding other vegetables like zucchini, bell peppers, or even sweet potatoes. Just be sure to adjust the cooking time accordingly to ensure everything is tender.
Is This Soup Gluten-Free?
Yes, this Vegan Garlic Chickpea Soup is gluten-free! Just ensure that the vegetable broth you use is labeled gluten-free. Enjoy it without worrying about gluten!