Name: Vegan Garlic Chickpea Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean-Inspired
Ingredients: 2 cans cooked chickpeas, drained and rinsed (or about 3 cups cooked); 4 garlic cloves, minced; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 2 tablespoons olive oil; 4 cups vegetable broth; 1 bay leaf; 1 teaspoon fresh thyme or rosemary (or 1/2 tsp dried); 1 tablespoon lemon juice (or to taste); Salt and pepper to taste; Fresh parsley for garnish (optional)

This Vegan Garlic Chickpea Soup is a cozy, nourishing bowl that brings comfort and nutrition together in one simple recipe. Made with hearty chickpeas, fresh garlic, herbs, and vegetables, it’s the kind of soup I turn to when I want something warm, filling, and wholesome without much fuss.

Why You’ll Love This Recipe

I love how this soup is both rich in flavor and totally plant-based. The garlic adds depth, the chickpeas bring satisfying protein and fiber, and the vegetables make it feel fresh and balanced. It’s a one-pot meal that’s easy to make and even easier to enjoy. Whether I’m feeling under the weather or just want a healthy weeknight dinner, this soup always hits the mark.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked or canned chickpeas (drained and rinsed)
Fresh garlic, minced
Onion, chopped
Carrots, diced
Celery, diced
Olive oil
Vegetable broth
Bay leaf
Fresh thyme or rosemary
Lemon juice
Salt and pepper
Fresh parsley for garnish (optional)

Directions

I heat olive oil in a large pot over medium heat, then sauté the chopped onions, carrots, and celery until they begin to soften.
I add the minced garlic and cook for another minute until fragrant.
I stir in the chickpeas, bay leaf, herbs, and pour in the vegetable broth.
I bring the soup to a boil, then lower the heat and let it simmer for 20–25 minutes to let all the flavors come together.
If I want a creamier texture, I blend a portion of the soup with an immersion blender or mash some of the chickpeas with a spoon.
I finish the soup with lemon juice, salt, and pepper to taste, then serve it hot with fresh parsley on top.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

I sometimes stir in a handful of spinach or kale during the last few minutes for extra greens.
For a spicy kick, I add a pinch of red pepper flakes when cooking the garlic.
If I’m out of chickpeas, white beans like cannellini work well as a substitute.
I like to serve it over cooked rice or quinoa for a heartier meal.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm the soup on the stove over medium heat or microwave it in short intervals, stirring occasionally. If the soup thickens too much in the fridge, I add a splash of broth or water when reheating.

FAQs

Can I use dried chickpeas instead of canned?

Yes, I soak and cook them in advance. About 1.5 cups of cooked chickpeas equals one 15-ounce can.

Is this soup freezer-friendly?

Absolutely. I let it cool completely, then freeze in individual containers for up to 3 months.

How can I make the soup creamier without using cream?

I either blend a portion of the soup or stir in some unsweetened plant-based milk at the end.

Can I make this soup oil-free?

Yes, I sauté the vegetables in a little water or broth instead of olive oil.

What herbs work best for this soup?

I love using fresh thyme or rosemary, but dried herbs work too. I sometimes add a bay leaf for extra depth.

Conclusion

This Vegan Garlic Chickpea Soup is everything I want in a healthy comfort food—simple, nourishing, and full of flavor. It’s quick to make, customizable, and just as good the next day. Whether I’m cooking for myself or feeding the family, this soup is a reliable favorite I come back to again and again.