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Quick Creamy Garlic Chickpea Soup

A close-up of creamy chickpea soup in a white bowl, garnished with whole chickpeas and fresh parsley.
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Make this hearty, protein-packed chickpea soup in under 30 minutes. It is a simple, vegan comfort food perfect for easy weeknight dinners.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 4 cups vegetable broth
  • 1 medium potato, peeled and diced (about 1 cup)
  • 1/2 cup full-fat canned coconut milk or unsweetened plant-based milk
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, thyme, rosemary, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Add the rinsed chickpeas, vegetable broth, and diced potato to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the potatoes are tender.
  4. Remove the pot from the heat. Use an immersion blender to blend the soup until it reaches your desired creamy consistency. Alternatively, carefully transfer batches to a standard blender and blend until smooth, then return to the pot.
  5. Stir in the coconut milk (or plant-based milk) and fresh lemon juice. Heat gently for 1-2 minutes, but do not boil.
  6. Season with salt and pepper to taste. Serve hot with crusty bread for dipping.

Notes

  • For extra texture, reserve 1/2 cup of whole chickpeas before blending and stir them back in at the end.
  • If you want a richer flavor, use roasted garlic instead of raw minced garlic.
  • This soup freezes well for simple meal prep later.

Nutrition

Find it online: https://dishicious.com/creamy-garlic-chickpea-soup-30-minute/