Vegan Garlic Chickpea Soup
This hearty and flavorful Vegan Garlic Chickpea Soup is perfect for a cozy meal any day of the week. Packed with protein-rich chickpeas and fragrant garlic, this soup is not only nourishing but also incredibly easy to make.
Equipment
- 1 large pot
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 cutting board
- 1 blender (optional)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup spinach leaves (or kale)
- to taste salt and pepper
- from 1 lemon fresh lemon juice
- for garnish fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes or until it becomes translucent.
- Stir in the minced garlic, cumin, and smoked paprika. Cook for an additional 2 minutes until the garlic is fragrant.
- Add the drained chickpeas to the pot and mix well, cooking for another 3 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes.
- If you prefer a smoother texture, carefully blend a portion of the soup in a blender, then return it to the pot. Alternatively, you can use an immersion blender to blend directly in the pot.
- Stir in the spinach leaves and cook for an additional 2-3 minutes until wilted.
- Season with salt, pepper, and fresh lemon juice to taste.
- Serve hot, garnished with fresh parsley.
Notes
For a creamier texture, you can add a splash of coconut milk during the last cooking stage.
Serve with crusty bread for a complete meal.
Feel free to add other vegetables like carrots or celery for added nutrition.