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Easy Garlic Chickpea Soup (Vegan)

A savory, naturally creamy chickpea soup built on a full head of gently simmered garlic, ready in about 35 minutes with no dairy or cream needed.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Mediterranean
Calories: 260
Ingredients Method Notes

Ingredients
  

Soup
  • 1 whole head of garlic peeled and roughly chopped
  • 1 tbsp olive oil
  • 1 small yellow onion diced
  • 2 15 oz cans chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tbsp lemon juice
For Serving
  • Crusty bread
  • Olive oil for drizzling
  • Chopped fresh parsley
  • Red pepper flakes optional

Method
 

  1. Sauté chopped garlic and diced onion in olive oil until fragrant and translucent, about 4 to 5 minutes.
  2. Add chickpeas, broth, thyme, and bay leaf. Bring to a boil, then reduce to a simmer.
  3. Simmer uncovered 15 to 20 minutes until the garlic is completely soft. Discard the bay leaf.
  4. Blend about half the soup until smooth, leaving the rest with whole chickpeas.
  5. Stir in lemon juice, then season with salt and pepper to taste.
  6. Serve topped with olive oil, parsley, and red pepper flakes, with crusty bread on the side.

Notes

  • Simmer the garlic the full time so it turns sweet and mellow rather than sharp.
  • Only blend half the soup to keep some texture from the whole chickpeas.
  • Freezes well for up to 3 months.