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Creamy Garlic Chickpea Soup (Vegan and Ready in 30 Minutes)

A close-up of a bowl of creamy chickpea soup, garnished with whole chickpeas and chopped fresh parsley.
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Make this rich, velvety Creamy Garlic Chickpea Soup. It is a plant-based comfort classic, packed with protein, and ready in under 30 minutes, making it perfect for quick weeknight dinners.

Ingredients

Scale
  • 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 coconut milk (from a can) or unsweetened plant-based cream
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, thyme, rosemary, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Add 1 1/2 cans of the rinsed chickpeas, the vegetable broth, and the diced potato to the pot. Reserve the remaining 1/2 can of chickpeas for later.
  4. Bring the mixture to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, about 15 minutes.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until it is mostly smooth and creamy. Alternatively, carefully transfer half the soup to a standard blender, blend until smooth, and return it to the pot.
  6. Stir in the coconut milk (or cream) and the fresh lemon juice. Season with salt and pepper to your preference.
  7. Add the reserved 1/2 can of whole chickpeas back into the soup for texture. Heat gently for 2 minutes, but do not boil.
  8. Serve the soup hot, garnished with fresh parsley. Serve with crusty bread for dipping.

Notes

  • For a thicker soup, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 5 minutes of simmering.
  • If you do not have potatoes, you can use 1/2 cup of raw cashews, soaked in hot water for 10 minutes, then blended with the soup for creaminess.
  • This soup is great for meal prep and keeps well in the refrigerator for up to 4 days.

Nutrition

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