Description
Garlic Chickpea Soup
This vegan garlic chickpea soup is a creamy, comforting bowl of pure nourishment. Unlike many cream-based soups, the luscious texture here comes from tender chickpeas and potatoes, enriched with coconut milk for that irresistibly creamy finish. It’s hearty, plant-based, and perfect for a chilly day.
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
2 cans (15 oz each) chickpeas, drained
2 potatoes, peeled and diced
4 cups vegetable broth
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
Salt & pepper, to taste
½ cup coconut milk
Fresh parsley, chopped (for garnish)
Directions:
1. Heat oil in a large pot, sauté onion for 5 mins.
2. Add garlic, cumin, coriander, and paprika, cook 30 secs.
3. Stir in chickpeas, potatoes; cook 2 mins.
4. Add broth, simmer 20-25 mins.
5. Blend until smooth, stir in coconut milk, adjust seasoning.
Prep Time: 5 mins
Kcal: 559
Step-by-Step Guide
Follow these detailed instructions for the perfect soup. First, gather all ingredients. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion and sauté, stirring occasionally, until soft and translucent, about 5-7 minutes. Add the minced garlic, cumin, coriander, and smoked paprika. Stir constantly for about 30 seconds until fragrant to bloom the spices.
Add the drained chickpeas and diced potatoes to the pot. Stir well to coat them in the spices and cook for 2 minutes. Pour in the vegetable broth, ensuring it covers the ingredients. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 20-25 minutes, or until the potatoes are fork-tender.
Remove the pot from the heat. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and creamy. For a chunkier texture, blend only half. Alternatively, transfer in batches to a countertop blender, but allow it to cool slightly first and vent the lid. Once blended, stir in the coconut milk until fully incorporated. Return to low heat if needed to warm through, then season generously with salt and black pepper to taste.
Serving Suggestions
Ladle the hot soup into bowls. Garnish with a sprinkle of freshly chopped parsley for color and freshness. For added texture and flavor, consider topping with a drizzle of extra virgin olive oil, a dollop of vegan yogurt, a pinch of red pepper flakes, or some crispy roasted chickpeas. This soup pairs wonderfully with a slice of crusty sourdough bread or a simple side salad for a complete, satisfying meal.
How-to Summary
Sauté onion, then garlic and spices. Add chickpeas, potatoes, and broth. Simmer until potatoes are tender. Blend until smooth, then stir in coconut milk. Season and serve with your favorite garnishes.
Frequently Asked Questions
Can I use dried chickpeas instead of canned? Yes, but you must cook them first. Use 1 cup of dried chickpeas, soaked overnight and boiled until tender, which yields about 3 cups cooked.
How can I make this soup without coconut milk? For a nuttier flavor, substitute with cashew cream or unsweetened almond milk. For a richer option, use a plain, unsweetened vegan cream.
How should I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. The soup may thicken when chilled; thin it with a little broth or water when reheating.
Can I freeze this garlic chickpea soup? Absolutely. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Stir well after reheating as separation may occur.
What can I use instead of potatoes for thickening? Sweet potato or cauliflower florets are excellent alternatives. Both will blend into a beautifully creamy texture.
Common Mistakes to Avoid
- Burning the Garlic and Spices: Adding them to very hot oil can cause them to burn in seconds, creating a bitter taste. Ensure the heat is medium, and stir constantly for just 30 seconds.
- Underseasoning: This soup relies on proper seasoning. Don’t just add salt at the end. Taste and adjust the salt and pepper after adding the coconut milk.
- Over-blending Hot Soup: If using a countertop blender, do not fill it to the top with hot liquid, as it can explode. Blend in batches, cover the lid with a towel, and hold it down firmly.
- Skipping the Garnish: A simple garnish like fresh parsley adds a crucial pop of freshness that cuts through the richness of the soup.
Conclusion
This Garlic Chickpea Soup is a testament to how simple, plant-based ingredients can create a dish that is deeply comforting, nourishing, and full of flavor. Its creamy texture, achieved without dairy, makes it a versatile staple for any cook. Whether you’re seeking a quick weeknight dinner or a meal to soothe the soul, this recipe delivers. Enjoy the process of making it and the delicious, wholesome results.