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Vegan Chickpea Soup Recipe

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I'm not exaggerating when I say that I've made this soup at least monthly since I first discovered it five years or so back. Why? It's a meal in a bowl that perfectly straddles the line between light and hearty. It's just as good (actually, better) on the second day after the flavors have had a chance to meld, making it an excellent brown-bag lunch option. And it comes together in less than an hour from fridge and pantry staples I almost always have stocked: chickpeas, garlic, vegetable stock, red pepper flakes, and olive oil. The only wild card is fresh thyme, which I usually have on hand from some recipe or another as it lasts so long in the fridge.

Admittedly, its beige hue isn't super eye-catching, but that's pretty much the only flaw I can come up with.

Vegan Chickpea, Garlic, and Thyme Soup

Vegan Chickpea, Garlic, and Thyme Soup

Notes

If you have a high-powered blender, like a Vitamix, be careful not to overblend the soup as it can become gummy; don't turn the speed up to full power. If you don't have sherry vinegar, substitute apple cider vinegar. If you're not vegan, chicken stock adds richness.

Vegan Chickpea Soup Recipe

Ingredients

  1. 6 tablespoons olive oil, divided, plus more for drizzling
  2. 8 cloves garlic, thinly sliced
  3. 1 tablespoon fresh thyme leaves, minced
  4. 1/2 teaspoon red pepper flakes, plus more for garnish
  5. 3 (15 ounce) cans chickpeas, rinsed and drained
  6. 4 cups good vegetable broth, preferably homemade
  7. Kosher salt, to taste
  8. Sherry vinegar, to taste

Directions

  1. Add 3 tablespoons olive oil, garlic, thyme, and pepper flakes to a large straight-sided sauté pan or dutch oven. Cook over medium heat, stirring occasionally, until the aromatics begin to sizzle but have yet to brown. Add the chickpeas, and cook 2 more minutes, stirring occasionally. Add broth and bring to a boil. Reduce heat and simmer 30 minutes.
  2. Add remaining 3 tablespoons olive oil. Blend until smooth with an immersion blender, or carefully transfer to a standing blender. Season to taste with salt and sherry vinegar, starting with 1 teaspoon each and adding more until the soup tastes balanced.
  3. Ladle into bowls, and garnish with a drizzle of olive oil and a pinch of red pepper flakes.
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