Description
This creamy and comforting vegan garlic chickpea soup is perfect for chilly days. It’s packed with protein-rich chickpeas, flavorful garlic, and a blend of warming spices. This recipe is easy to make, and it’s perfect for a quick lunch or light dinner. Plus, it’s gluten-free, dairy-free, and vegan, making it suitable for a variety of diets.
Ingredients
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- 2 tablespoons olive oil
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 4 cups vegetable broth
- 1 cup coconut milk (or any plant-based milk)
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
- Add garlic and spices: Stir in the minced garlic, cumin, smoked paprika, and turmeric. Cook for another minute, stirring frequently to avoid burning the garlic.
- Add chickpeas and broth: Add the drained chickpeas and vegetable broth to the pot. Bring the mixture to a simmer and cook for about 15-20 minutes to allow the flavors to meld.
- Blend the soup: Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until creamy. (Optional: leave some chickpeas whole for added texture.)
- Stir in coconut milk: Pour in the coconut milk and lemon juice, then season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad.
Notes
- For added texture, reserve some chickpeas before blending and stir them back into the soup at the end.
- Adjust the thickness of the soup by adding more or less vegetable broth to your liking.
- Feel free to substitute coconut milk with any plant-based milk, but coconut milk gives a creamier texture.