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Vegan Garlic Chickpea Soup

A comforting and nutritious soup made with chickpeas, garlic, and coconut milk, perfect for busy weeknights.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 can chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 cup coconut milk
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • for garnish Fresh parsley

Instructions

Preparation

  • In a large pot, sauté the chopped onion and minced garlic until translucent.
  • Add the drained chickpeas and cumin, stirring for another minute.
  • Pour in the vegetable broth and bring to a boil.
  • Reduce heat and let it simmer for about 10 minutes.
  • Use an immersion blender to blend the soup until smooth and creamy.
  • Stir in the coconut milk, then season with salt and pepper to taste.
  • Serve warm, generously garnished with fresh parsley.

Notes

To keep leftovers fresh, let it cool completely before transferring to an airtight container. It lasts in the fridge for up to 4 days or can be frozen for longer storage.