Print

Creamy Garlic Chickpea Soup (One-Pot, 30-Minute)

A close-up of a creamy, vibrant orange chickpea soup garnished with green herbs in a white bowl.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this hearty, creamy garlic chickpea soup. It is a simple, one-pot vegan recipe ready in 30 minutes, perfect for a quick weeknight dinner or healthy meal prep.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 large potato, peeled and diced
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup nutritional yeast (for creaminess)
  • 1 tablespoon lemon juice
  • Salt and black pepper to taste

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 and cook for 1 minute until fragrant.
  3. Add the diced potato, rinsed chickpeas, vegetable broth, thyme, and rosemary to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
  4. Remove about 1 cup of the soup mixture and blend it separately until completely smooth, or use an immersion blender directly in the pot to partially blend about one-third of the soup for a thicker texture.
  5. Stir in the nutritional yeast and lemon juice. Season with salt and pepper to your preference.
  6. Heat through for 2 minutes before serving hot with crusty bread.

Notes

  • For an extra creamy texture, blend half of the total soup mixture until smooth before returning it to the pot.
  • You can substitute the potato with 1/2 cup of raw cashews soaked in hot water for 10 minutes for a richer creaminess if you prefer.
  • This soup freezes well for future quick meals.

Nutrition

Find it online: https://devourdish.com/creamy-garlic-chickpea-soup-recipe/