Vegan Garlic Chickpea Soup: Easy Instant Pot Recipe

We tried the vegan garlic chickpea soup recipe from The Clever Meal and were not disappointed!

We made a few changes along the way, including testing the recipe in the Instant Pot (spoiler alert: it works!) and adding a few extra ingredients.

This recipe is naturally gluten-free, vegan, nut-free, and dairy-free, so it's something everyone can enjoy.

You know we like to keep things concise here at Taste Test Tribe, so you can easily scroll down and find the tips and substitutions you'd like, then hit the button at the bottom for the original recipe.

We think this instant pot chickpea stew would taste amazing with a side of cottage cheese rolls!

What We Changed

Sometimes, the beauty of a recipe lies in its simplicity. Katia’s vegan garlic chickpea soup is the perfect example of this—just three main ingredients (plus broth and spices!) come together to create a dish that’s comforting, flavorful, and budget-friendly. In today’s world of rising food prices, sticking to the original recipe is a smart and satisfying option.

But you know what they say: recipes are just a starting point. We couldn’t resist adding my own touch to this already delicious soup. Inspired by Katia’s suggestion to try a parsley pesto version, we decided to add a bit more depth and flavor with a few extra ingredients—onions and carrots. These additions gave the soup a slightly sweeter and heartier base while still staying true to its simple, wholesome nature.

Oh, and here’s the game-changer: We made it in the Instant Pot! Instead of simmering it on the stove top, We threw everything into the Instant Pot, set it to cook for 5 minutes, and used a quick release to avoid overcooking the veggies. It couldn’t have been easier, and the result was a perfectly cooked soup with bold flavors and tender garbanzo beans.

Whether you stick to Katia’s original recipe or add a twist of your own, this hearty soup is a complete meal and endlessly adaptable. The parsley pesto addition brought an herby brightness that we absolutely loved, but even without it, the soup is a winner. If you’re looking for a dish that’s versatile, budget-conscious, and ridiculously delicious, this recipe (and its variations) is one you’ll want to bookmark!

Pro Tip

Perfect for Girls’ Night, Not Family Dinner.
The Taste Test Tribe unanimously agreed: this soup is ideal for a cozy girls’ night but might not be a hit with picky little eaters. Save it for when you want something special for yourself or your friends!
Don’t Skip the Parsley Pesto!
Katia’s parsley pesto takes her vegan garlic chickpea soup from good to unforgettable. Made with olive oil, garlic, fresh parsley, and optional red pepper flakes, it’s simple, affordable, and impactful. The fresh herbs perfectly balance the creamy chickpeas and bold garlic. Drizzle it on or swirl it in—it’s an easy upgrade that feels café-worthy.
Season to Your Heart’s Content.
While the recipe is straightforward, it’s essential to taste and adjust as you go. Add extra seasoning or salt if it feels bland. However, if you’ve made the parsley pesto, you’ll already have a flavor-packed topping that balances everything beautifully.
Dry vs. Canned
The recipe calls for canned chickpeas, but you can use dry chickpeas as well. Just cook the dried chickpeas in the instant pot separately before adding them into the soup.

Change it Up!

Not a Chickpea Fan? No Problem.
If chickpeas aren’t your thing, white beans are a great substitute. For a milder flavor, try using half chickpeas and half white beans—you’ll still get the creamy, hearty texture without the bold chickpea taste.
Use the Instant Pot/Pressure Cooker.
Combine all ingredients (except pesto) in the Instant Pot and use high pressure setting for 5 minutes, then quick release so the veggies don't get mushy.
Add Extra Veggies.
We added 1 small onion and about 4 carrots. We think sun-dried tomatoes or diced tomatoes, sweet potatoes, red peppers, spinach, or hearty brown rice would be lovely additions as well!

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