This creamy vegan chickpea soup (aka garbanzo bean soup) is the perfect combination of simplicity, flavour, and added nutrients. With minimal ingredients and a cooking time of under 40 minutes, you can whip up a delicious and satisfying meal in no time. The creamy yet chunky texture, rich taste, and vibrant colours of this soup make it the perfect winter meal.
Plus, it’s completely vegan, budget-friendly, and packed with plant-based protein from the chickpeas. What’s there not to love?!
Tips for the perfect soup
With a base of onions, garlic, carrot, and celery, this soup builds flavour on one of the most popular soup starters. Considering this soup is creamy and rich, you’ll be surprised that there was no flour, cream or potatoes used to give it that texture. Instead, I’ve blended water with a can of chickpeas to add at the end for that lovely finish. Genius idea, if I can say so myself!
It’s all in the way that you use the ingredients that you have. Here are some tips for getting the best (and quickest) flavourful soup:
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- Sweat down the vegetables that you’re cooking first. Soften and slightly caramelise them to give the soup body a sweeter, heartier flavour.
- Use boiling water and stock cubes (or powder) to speed up how quickly it comes to a boil instead of cold liquid stock.
- Use fresh rosemary and bay leaves if you have them available. If you only have dried rosemary, use less and break it up into smaller pieces with your hands or with a mortar and pestle before adding it to the soup.
- Place the lid on the pot while it cooks to trap heat and moisture. This way, you don’t have to add too much liquid and wait for it to reduce as it simmers. It’s all about maximising flavour!
What’s in this simple chickpea soup?
Variations of this recipe
This soup is really versatile and can be adapted in quite a few different ways. I used these veggies because I know that they’re accessible to most people. However, if you want to mix it up, you can experiment with some others. Here are a few ideas.
- Red capsicum (bell peppers)
- Pumpkin (squash)
In a couple of other tests of this soup, I tried red capsicum in the first round and parsnips in the second, and they were also delicious! Keep in mind that a vegetable like red capsicum will completely alter the end taste of the soup.
If you don’t have chickpeas (garbanzo beans) or want to mix them with some other beans, any white bean like butter (lima) beans, Great Northern beans, or cannellini beans will be perfect.
This soup can be stored for later as part of meal prep or frozen to be enjoyed later when you need a quick midweek comforting dinner. Here’s how:
Fridge – You can store this soup in the fridge for up to 4 days in an airtight container. It is important to ensure that the container is sealed tightly to maintain the freshness and quality of the soup.
Freezer – To freeze this soup for later use, divide it among airtight containers, leaving about 1 inch of space at the top to allow for expansion during freezing. Label the containers with the date and contents, then place them in the freezer.
When you’re ready to enjoy the soup, simply thaw it in the refrigerator overnight or defrost it in the microwave using the appropriate setting. Once thawed, reheat the soup on the stovetop or in the microwave until it reaches your desired temperature. This way, you can conveniently freeze the soup for up to 2 months and easily thaw it whenever you crave a comforting bowl of vegan chickpea soup.
I also always have some pre-sliced sourdough in the freezer and pop it in the toaster as the soup is warming up so I can enjoy it together.
Here are some suggestions for what you can serve with a chickpea soup:
- Crusty bread or garlic bread
- Salad with fresh greens and a tangy vinaigrette
- Grilled vegan cheese sandwich
- Quinoa or rice to thicken it even more, which then would make it more of a stew
- Coconut yoghurt or my cashew cream on top (I add some chilli to the soup if I use this option)
- Sprinkle of chopped fresh herbs like parsley or coriander (cilantro)
- Stir in my garlic parsley sauce
These options can complement the flavours of the soup and provide additional textures and variety to your meal.
I hope you enjoy this quick, flavourful, and nutritious creamy vegan chickpea and vegetable soup that will become part of your meal rotation once you’ve tried it!
Some other great recipes you’ll enjoy:
- Easy Vegan Red Lentil Soup
- Curried Crouton Chickpea Pumpkin Soup
- Immune Boosting Bean Soup
- One-Pot French Lentil, Mushroom and Sage Stew
- Hearty Mung Bean Stew With Kale
- Vegan Pasta e Fagioli (Italian Pasta & Bean Soup)