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- 1 can (15 oz) chickpeas, drained and rinsed - 1 medium onion, diced - 4 cloves of garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 4 cups vegetable broth - 2 cups kale, chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon red pepper flakes (optional) - 2 tablespoons olive oil - Salt and pepper to taste - Juice of 1 lemon - Fresh parsley for garnish Each ingredient in this soup brings something special. Chickpeas add protein and fiber. They help keep you full and satisfied. Onions and garlic boost flavor while supporting your immune system. Carrots and celery provide vitamins A and K, which are great for your eyes and bones. Kale is a superfood packed with vitamins and minerals. It helps with digestion and keeps your skin healthy. Olive oil adds healthy fats and helps your body absorb nutrients better. Lastly, spices like cumin and paprika add flavor and may help with digestion too. Using fresh ingredients can make your soup taste bright and lively. Fresh chickpeas have a lovely texture, but they take longer to cook. If you're short on time, canned chickpeas work great. Just rinse them well before adding to the soup. Fresh garlic and onions are best for flavor. They release a wonderful aroma when cooked. For carrots and celery, fresh ones add crunch. However, frozen versions can work too if you’re in a hurry. The key is to use what you have on hand while keeping the taste in mind. {{ingredient_image_1}} 1. Start by heating olive oil in a large pot over medium heat. 2. Add the diced onion and sauté for 3-4 minutes. Wait until the onion turns translucent. 3. Next, stir in the minced garlic, diced carrots, and diced celery. Cook these for 5 minutes. Stir often so they soften. 4. After that, add the drained chickpeas, ground cumin, smoked paprika, and red pepper flakes if you like spice. Mix well to coat the chickpeas. 5. Pour in 4 cups of vegetable broth and bring the mixture to a boil. 6. Lower the heat and let it simmer for 15 minutes. 7. Now, add the chopped kale. Cook for 5 more minutes until the kale wilts. 8. Season your soup with salt and pepper. Add the juice of one lemon for freshness. 9. For a creamier texture, blend part of the soup with an immersion blender. Leave some chunks for heartiness. 10. Serve hot and garnish with fresh parsley. - Large pot: This is where you will cook your soup. - Wooden spoon: Great for stirring and mixing your ingredients. - Knife and cutting board: Needed for chopping your vegetables. - Immersion blender: Use this for blending if you want a creamy soup. - Read the recipe all the way through first. It helps to know each step. - Gather all your ingredients before you start cooking. This makes it easier. - Don’t rush the cooking times. Let the veggies soften as they should. - Taste as you go! Adjust salt, pepper, or lemon juice to your liking. - Use fresh ingredients when you can. They add great flavor and nutrition. To boost flavor, use fresh herbs. Parsley adds brightness. Try thyme or basil, too. You can also add a splash of coconut milk for creaminess. Drizzle some balsamic vinegar before serving for a sweet touch. If you enjoy heat, add more red pepper flakes or hot sauce. Don’t skip the sauté step. It builds flavor by softening the onion and garlic. Avoid overcooking the kale; it should wilt but still stay vibrant. Use low-sodium broth to control salt levels. Finally, taste as you go to adjust seasoning. For a thicker soup, blend more of it. Use an immersion blender to puree part of the mix. If it’s too thick, add more broth or water. For a heartier option, add more chickpeas or even some diced potatoes. Adjust until you reach your desired consistency. Pro Tips Enhance the Flavor: Add a splash of soy sauce or tamari for an extra umami kick that complements the chickpeas beautifully. Make it Creamy: For a creamier texture, blend half of the soup with an immersion blender, then stir it back into the pot. Use Fresh Herbs: Incorporate fresh thyme or rosemary for added depth of flavor; they pair well with the garlic and spices. Adjust the Spice: If you prefer a spicier soup, increase the amount of red pepper flakes or add a diced jalapeño while sautéing the vegetables. {{image_2}} You can easily make this soup fit your needs. For a gluten-free option, use a gluten-free vegetable broth. Most broths are naturally gluten-free, but always check the label. If you need it nut-free, rest assured this recipe is already nut-free. Just ensure any added toppings or sides are also nut-free. This soup is very flexible with flavors. You can boost its taste by adding spices like turmeric or coriander. Fresh herbs like thyme or basil can also add a nice twist. If you want more veggies, try adding zucchini, bell peppers, or spinach. These will enhance the soup’s nutrition and flavor. Chickpeas are great, but you can switch them out too. Black beans or lentils work very well. They add protein and texture. If you use lentils, remember they cook faster than chickpeas. So, adjust your cooking time to keep the soup creamy and delicious. To keep your Vegan Garlic Chickpea Soup fresh, let it cool first. Then, pour it into an airtight container. Store it in the fridge for up to four days. Be sure to label the container with the date. This helps you remember when you made it! If you want to save your soup for later, freezing is a great option. Use freezer-safe containers or bags. Leave some space at the top for expansion. You can freeze the soup for up to three months. When you are ready to eat, just pull it out and thaw. When you reheat your soup, do it gently. You can use the stove or microwave. If using the stove, heat it on low to avoid burning. Stir it often to keep it even. If it seems too thick, add a splash of vegetable broth or water to thin it out. Enjoy it warm and fresh! You can enjoy this soup with crusty bread or a fresh salad. Serve it with a slice of sourdough for a hearty meal. You can also pair it with a light quinoa salad for a great balance. Consider adding a dollop of vegan yogurt on top for creaminess. Yes, Vegan Garlic Chickpea Soup is perfect for meal prep. You can make a big batch and store it in containers. This soup holds up well in the fridge. Just remember to let it cool before storing. It can save you time on busy days. This soup lasts about 4 to 5 days in the fridge. Make sure to keep it in an airtight container. If you want to keep it longer, you can freeze it. Just thaw it overnight before reheating. Enjoy your warm bowl whenever you crave it! Making Vegan Garlic Chickpea Soup is simple and rewarding. We covered key ingredients, their health benefits, and cooking steps that make it easy for you. I shared tips to enhance flavor and avoid common mistakes. Variations let you customize for different diets and tastes. Lastly, I explained how to store and reheat leftovers. Enjoy this soup as a go-to meal for comfort or nutrition. You’ll find it easy to make and hard to resist. Dive in and savor each bowl!

Vegan Garlic Chickpea Soup

A hearty and flavorful vegan soup made with chickpeas, garlic, and kale.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 can chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth
  • 2 cups kale, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 lemon juice
  • for garnish fresh parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  • Stir in the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
  • Add the chickpeas, ground cumin, smoked paprika, and red pepper flakes (if using). Stir well to coat the chickpeas with the spices.
  • Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to simmer and let it cook for 15 minutes.
  • Add the chopped kale and cook for another 5 minutes, until the kale wilts and softens.
  • Season the soup with salt, pepper, and the juice of one lemon, adjusting to taste.
  • For a creamier soup, use an immersion blender to blend a portion of the soup, leaving some chunks for texture.
  • Serve hot, garnished with fresh parsley.

Notes

For a creamier texture, blend part of the soup.
Keyword chickpeas, garlic, healthy, soup, vegan