Description
Warm, comforting, and flavorful Vegan Garlic Chickpea Soup, packed with nutrients. Easy to make, perfect for a cozy night.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup chopped kale or spinach
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
- Optional toppings: fresh parsley, vegan parmesan cheese, crusty bread
Instructions
- In a large pot or Dutch oven over medium heat, add olive oil. Once shimmering, add chopped onion and cook until softened and translucent (5-7 minutes), stirring occasionally.
- Add minced garlic and cook until fragrant (30 seconds – 1 minute), stirring constantly.
- Add dried oregano, red pepper flakes (if using), and smoked paprika. Stir and cook for another minute until fragrant.
- Pour in vegetable broth and add drained and rinsed chickpeas. Stir to combine.
- Add diced tomatoes (undrained). Stir again.
- Bring the soup to a simmer, then reduce heat to low, cover, and simmer for at least 15 minutes (or up to an hour for maximum flavor).
- After simmering, use an immersion blender to carefully blend about half of the soup until smooth and creamy. (Alternatively, transfer 1-2 cups of soup to a regular blender and blend until smooth, then return to the pot. Be careful when blending hot liquids.)
- Stir in chopped kale or spinach. Cook until wilted (3-5 minutes).
- Stir in the juice of half a lemon.
- Season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Ladle into bowls and garnish with fresh parsley, vegan parmesan cheese, and serve with crusty bread (optional).
Notes
- Add More Vegetables: Carrots, celery, or potatoes can be added with the onions.
- Use Different Beans: Cannellini or great northern beans can be substituted for chickpeas.
- Make it Spicy: Add more red pepper flakes or cayenne pepper.
- Add Herbs: Thyme, rosemary, or bay leaf can be added.
- Use Different Greens: Collard greens or Swiss chard can be substituted for kale or spinach.
- Make it Creamier: Add a can of coconut milk or a dollop of vegan sour cream at the end.
- Boost the Garlic Flavor: Roast the garlic before adding it to the soup.
- Make it Ahead: Soup is even better the next day. Store in an airtight container in the refrigerator for up to 3 days.
- Freeze it: Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes