Hearty Easy Garlic Chickpea Soup Recipe for Busy Nights (Print Version)

Easy Garlic Chickpea Soup: A quick, comforting vegan meal! My favorite wholesome recipe, perfect for chilly nights. Simple & packed with flavor.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean-inspired
Dietary: Vegan, Gluten-Free

# Ingredients:

→ Soup Base & Body

01 - 2 tbsp olive oil
02 - 1 large yellow onion, chopped
03 - 6 cloves garlic, minced (or more, I always add more!)
04 - 2 (15-ounce) cans chickpeas, rinsed and drained
05 - 6 cups vegetable broth
06 - 1 (14.5-ounce) can diced tomatoes (undrained)

→ Flavor Boosters

07 - 1 tsp dried oregano
08 - 1 tsp smoked paprika
09 - 1 bay leaf
10 - Salt and freshly ground black pepper, to taste

→ Creaminess & Finish

11 - 1 (13.5-ounce) can full-fat coconut milk
12 - 1 tbsp fresh lemon juice
13 - 1/4 cup fresh parsley, chopped

→ Optional Kick

14 - 1/4 tsp red pepper flakes, or to taste

# Instructions:

01 - Grab a nice, big pot or Dutch oven – you know, the one you always reach for. Drizzle in the olive oil and set it over medium heat. Once it shimmers, toss in your chopped onion. Let it cook down, stirring occasionally, until it's soft and translucent, about 5-7 minutes. You want that sweet fragrance filling your kitchen, not a burnt smell, so keep an eye on it. This is where the magic starts, honestly; building those foundational flavors is key!
02 - Now for the garlic! Add your minced garlic to the softened onions and cook for just about a minute, until it's fragrant. Don't let it brown, or it'll get bitter – I made that mistake once, and oops, the whole pot tasted off. Stir in the dried oregano and smoked paprika, letting them toast for about 30 seconds. You'll smell them bloom, and that’s how you know you’re doing it right. This step really wakes up the spices and makes our <b>Easy Garlic Chickpea Soup Recipe</b> sing.
03 - Pour in the rinsed chickpeas, diced tomatoes (undrained, please!), vegetable broth, and don't forget that bay leaf. Give it a good stir. Bring the soup to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes. This allows all those wonderful flavors to meld together. I often let it go a bit longer if I have time, just to deepen everything. It's a forgiving soup, so no stress if you go a few extra minutes!
04 - Once the soup has simmered, fish out the bay leaf – seriously, don't forget it! Now, for that lovely creamy texture: take about a cup or two of the soup and carefully transfer it to a blender. Blend until smooth, or if you're like me and a bit lazy, use an immersion blender right in the pot. Just a few pulses, you want some chickpeas still whole for texture, not a completely smooth puree. This trick gives our <b>Easy Garlic Chickpea Soup Recipe</b> a lovely body without adding any cream.
05 - Stir the blended portion back into the pot, or if you used an immersion blender, just continue. Now, gently stir in the full-fat coconut milk. Let it warm through for a few minutes, but avoid boiling it vigorously once the coconut milk is added, as it can sometimes separate. This is where the soup transforms into something truly comforting and velvety. I always give it a taste here, adjusting for salt and pepper – often I need a little more salt than I expect.
06 - Remove the soup from the heat. Squeeze in the fresh lemon juice, stir it through, and then sprinkle in that beautiful fresh parsley. If you're using red pepper flakes, now's the time to add them for that extra little zing! Give it one last gentle stir. The soup should look vibrant, smell incredible, and feel like a warm hug. Serve immediately with some crusty bread. This <b>Easy Garlic Chickpea Soup Recipe</b> is honestly one of my favorite simple pleasures.

# Notes:

01 - Always sauté your aromatics slowly; burnt garlic can ruin the whole batch, I learned that the hard way.
02 - This soup tastes even better the next day, making it perfect for meal prep, honestly.
03 - If you're out of coconut milk, a swirl of blended cashews can work in a pinch for creaminess.
04 - Serve with a generous sprinkle of fresh parsley and a crusty bread for dipping, it’s just the best.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - cutting board
03 - knife
04 - immersion blender (optional
05 - or regular blender)

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 38g
Protein: 12g

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