Vegan Garlic Chickpea Soup

$To make Vegan Garlic Chickpea Soup, gather these main ingredients: - 1 can (15 oz) chickpeas, thoroughly drained and rinsed - 4 cups vegetable broth - 1 large onion, finely diced - 6 cloves garlic, minced - 2 medium carrots, peeled and chopped into bite-sized pieces - 2 stalks celery, chopped into small pieces These ingredients form the base of the soup. Chickpeas add protein and fiber. Onion and garlic provide a rich flavor. Carrots and celery bring sweetness and crunch. Now, let’s spice things up! Here are the spices and seasonings you need: - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon ground turmeric - Sea salt and freshly cracked black pepper, to taste - 1 tablespoon fresh lemon juice (about half a lemon) These spices enhance the soup's warmth and depth. Cumin gives an earthy note. Smoked paprika adds a hint of smokiness. Turmeric brings a bright color and health benefits. Garnishing makes your soup look pretty and adds flavor. Here are some options: - Fresh parsley, chopped Sprinkle parsley on top for a fresh touch. You can also drizzle extra virgin olive oil for richness. For a pop of color, add a sprinkle of smoked paprika. These simple garnishes elevate the dish and make it inviting. {{ingredient_image_2}} Start by gathering your ingredients. You need: - 1 can (15 oz) chickpeas, drained and rinsed - 4 cups of vegetable broth - 1 large onion, finely diced - 6 cloves of garlic, minced - 2 medium carrots, peeled and chopped - 2 stalks of celery, chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon ground turmeric - 2 tablespoons extra virgin olive oil - Sea salt and black pepper, to taste - 1 tablespoon fresh lemon juice - Fresh parsley, chopped, for garnish Chop the onion, garlic, carrots, and celery. This makes cooking easier. While you chop, heat the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Cook it for about five minutes. Stir it until the onion looks clear. Then, add the minced garlic, carrots, and celery. Sauté this mix for another five minutes. The smell will be amazing! Next, sprinkle the spices over the veggies. Add the ground cumin, smoked paprika, and turmeric. Stir well to coat the vegetables. Cook for one more minute. This helps the spices release their flavors. Now, pour in the vegetable broth and add the drained chickpeas. Turn the heat up until it gently simmers. Let it cook for about 15 minutes. This allows all the flavors to come together. After simmering, it’s time to blend. Use an immersion blender to blend half of the soup. This makes it creamy while keeping some chickpeas whole. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches. Taste the soup and adjust the seasoning. Add sea salt, black pepper, and fresh lemon juice to brighten it up. Let the soup simmer for another five minutes. The flavors will meld beautifully. When ready, serve the soup hot. Garnish it with fresh parsley for a pop of color and a fresh taste. Enjoy this warm, cozy dish! To make your soup burst with flavor, start by using fresh herbs. Fresh parsley adds brightness. You can also try fresh thyme or rosemary. Citrus zest, like lemon or lime, gives a nice twist. Add it right before serving. For a richer taste, sauté the garlic until golden. This will add depth. Don’t forget to adjust salt and pepper based on your taste. If you like heat, add some red pepper flakes when cooking. If you prefer a thicker soup, blend more of the mix. Use an immersion blender to create a creamy texture. You can also add more chickpeas for body. For a thinner soup, add more vegetable broth. Stir well to combine. If you want a chunky style, skip blending. Just leave some chickpeas whole for texture. Store any leftover soup in an airtight container. It will last in the fridge for about three days. You can also freeze the soup for longer storage. Just make sure it cools first. Pour the soup into freezer-safe containers. Leave some space at the top for expansion. To reheat, thaw in the fridge overnight. Warm it on the stove or in the microwave. Stir well before serving again. Pro Tips Enhance Flavor: Add a splash of balsamic vinegar or a pinch of red pepper flakes for extra depth and a kick of heat. Texture Matters: For a creamier soup, blend more of the chickpeas, but leave some whole for added texture and visual appeal. Fresh Herbs: Experiment with different herbs like thyme or rosemary to give the soup a unique flavor twist. Storage Tips: This soup stores well in the fridge for up to 5 days; just make sure to reheat gently to maintain its creamy texture. {{image_4}} You can easily add more veggies to this soup. Try using zucchini, spinach, or bell peppers. Each adds texture and flavor. Just chop them and add them when you cook the onions. You can also add kale or Swiss chard for extra nutrients. These greens wilt nicely and blend well with the soup. If you want more protein, consider adding tofu or tempeh. Cut them into small cubes and sauté them with the onions. Another option is to add more chickpeas. Use another can or cook dried chickpeas. These additions make the soup heartier and filling. To enhance the soup's flavor, consider adding fresh herbs. Thyme or rosemary can bring out new tastes. You can also add a dash of hot sauce if you like spice. For a citrusy twist, try lime juice instead of lemon juice. These small changes can make a big difference in taste. You can store leftover soup in the fridge. Use an airtight container to keep it fresh. This soup stays good for about three to four days. Before storing, let it cool to room temperature. This helps prevent condensation in the container. Freezing is a great way to keep this soup for longer. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top, as soup expands when frozen. It can last up to three months in the freezer. When you want to eat it, just thaw it overnight in the fridge. Reheating is simple and quick. You can use a pot on the stove or a microwave. If using the stove, heat on medium until warm, stirring often. For the microwave, heat in short bursts, stirring in between. Add a splash of water or broth if it’s too thick. Enjoy your warm, tasty soup! Yes, you can use dried chickpeas. Start by soaking them overnight. This softens them and cuts down on cooking time. After soaking, boil the chickpeas until they are soft. This can take about one to two hours. Once cooked, drain and rinse them before adding them to the soup. Using dried chickpeas adds a fresh taste, but it needs more time. This soup is naturally gluten-free! Just make sure to use gluten-free vegetable broth. Most store-bought vegetable broths are gluten-free, but always check the label. You can enjoy this soup without any worries about gluten. No need for special swaps or changes! This soup pairs well with many sides. You can serve it with crusty bread for a heartier meal. A vibrant side salad works great too, adding freshness. You can also try serving it with quinoa or rice for extra texture. For a fun twist, add croutons on top for crunch. Enjoy mixing and matching! In this article, we covered the key ingredients for making Vegan Garlic Chickpea Soup, including spices and garnishes. We shared simple steps for preparation, cooking, and blending. I offered tips to enhance flavor and adjust the soup's texture. We explored variations to add more veggies and protein, plus how to store your leftovers properly. Vegan Garlic Chickpea Soup is tasty and easy. With these steps, you can make a soup that cheers you up and fills you up. Give it a try!$

Vegan Garlic Chickpea Soup

A hearty and flavorful vegan soup made with chickpeas, garlic, and a blend of spices.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Vegan

Servings 4

Calories 250 kcal

Ingredients

1 can chickpeas, thoroughly drained and rinsed
4 cups vegetable broth
1 large onion, finely diced
6 cloves garlic, minced
2 medium carrots, peeled and chopped into bite-sized pieces
2 stalks celery, chopped into small pieces
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon ground turmeric
2 tablespoons extra virgin olive oil
to taste sea salt and freshly cracked black pepper
1 tablespoon fresh lemon juice (about half a lemon)
for garnishing fresh parsley, chopped

Instructions

In a large pot, heat the extra virgin olive oil over medium heat. Once hot, add the finely diced onion and sauté, stirring occasionally until the onion becomes translucent, roughly 5 minutes.
Add the minced garlic, chopped carrots, and chopped celery into the pot. Continue to sauté the mixture for an additional 5 minutes, or until the vegetables start to soften and the garlic becomes fragrant.
Sprinkle the ground cumin, smoked paprika, and turmeric over the sautéed vegetables. Stir well to ensure the spices evenly coat the veggies and sauté for another minute to deepen the flavors.
Pour the vegetable broth into the pot and then add the drained chickpeas. Increase the heat and bring the mixture to a gentle simmer. Allow it to cook for about 15 minutes, letting the flavors meld.
Using an immersion blender, blend about half of the soup until it reaches a creamy consistency, while keeping some chickpeas whole for delightful texture. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
Once blended, taste for seasoning and adjust with salt, pepper, and the fresh lemon juice. Let the soup simmer for another 5 minutes so that the flavors can integrate beautifully.
Serve the soup hot, generously garnished with freshly chopped parsley.

Notes

Serve in deep, rustic bowls for a cozy feel. Pair with crusty bread or a vibrant side salad.

Keyword chickpeas, garlic, soup, vegan