VEGAN GARLIC CHICKPEA SOUP RECIPE
A hearty and flavorful vegan soup made with chickpeas, garlic, vegetables, and aromatic herbs. It's a healthy and comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes (optional)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (15-ounce) can diced tomatoes, undrained
- 6 cups vegetable broth
- 1 cup chopped fresh spinach or kale
- Salt and pepper to taste
- Optional garnishes: fresh parsley, crusty bread, lemon wedges
Instructions
- Sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender.
- Add spices and chickpeas: Stir in the dried thyme, dried rosemary, and red pepper flakes (if using). Cook for 1 minute more, until fragrant. Add the drained and rinsed chickpeas and the diced tomatoes (undrained).
- Add broth and simmer: Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20 minutes.
- Add spinach and season: Stir in the chopped spinach or kale. Cook for another 2-3 minutes, or until the spinach has wilted. Season the soup with salt and pepper to taste.
- Serve: Serve the vegan garlic chickpea soup hot. Garnish with fresh parsley, if desired. Serve with crusty bread for dipping and lemon wedges for squeezing, if desired.
Notes
- Vegetable Variations: Feel free to add other vegetables to the soup, such as diced potatoes, zucchini, or mushrooms.
- Spice Level: Adjust the amount of red pepper flakes to your preferred spice level.
- Herbs: You can use fresh herbs instead of dried herbs. Use about 1 tablespoon of chopped fresh herbs for each teaspoon of dried herbs.
- Blending: For a creamier soup, you can use an immersion blender to partially blend the soup before adding the spinach.
- Make-Ahead: The soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.