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Creamy Vegan Garlic Chickpea Soup

A silky, protein-rich vegan soup made with chickpeas, garlic, and coconut milk — ready in just 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: Mediterranean, Vegan
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 5 cloves garlic minced
  • 2 cans chickpeas drained and rinsed
  • 3 cups vegetable broth
  • 1 cup coconut milk canned
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 lemon juiced
Garnish
  • olive oil for drizzling
  • red pepper flakes optional
  • fresh parsley chopped

Equipment

  • Large pot
  • Blender or immersion blender
  • Knife and cutting board
  • Measuring cups

Method
 

  1. Heat olive oil in a pot over medium heat. Sauté onion until soft.
  2. Add garlic and cook until fragrant, about 1 minute.
  3. Stir in chickpeas, cumin, paprika, salt, and pepper.
  4. Pour in vegetable broth and coconut milk. Simmer for 15 minutes.
  5. Blend until smooth using an immersion blender.
  6. Add lemon juice, taste, and adjust seasoning.
  7. Serve hot with olive oil drizzle and parsley garnish.

Notes

Add spinach or kale for extra greens; soup thickens as it cools.