Vegan Garlic Chickpea Soup
This hearty Vegan Garlic Chickpea Soup is a comforting dish perfect for any season. Packed with protein from chickpeas and rich in flavor from garlic and spices, it’s a delightful meal that’s simple to make.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 blender or immersion blender
- 1 cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 medium carrot, diced
- 1 stick celery, diced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup diced tomatoes canned or fresh
- to taste salt
- to taste pepper
- fresh parsley or cilantro for garnish optional
- lemon wedges for serving optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, carrot, and celery to the pot. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic, cumin, and smoked paprika. Cook for an additional 1-2 minutes until the garlic is fragrant.
- Add the chickpeas, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 15-20 minutes.
- Use an immersion blender to blend the soup to your desired consistency. If using a traditional blender, carefully transfer the soup in batches.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or cilantro and lemon wedges if desired.
Notes
For added nutrition, you can throw in a handful of spinach or kale during the last few minutes of cooking.
This soup can be stored in the refrigerator for up to five days or frozen for longer storage.
Adjust the spices to your liking; you can add a pinch of chili flakes for heat.