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Creamy Garlic Chickpea Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 250
A rich and comforting vegan soup combining chickpeas, coconut milk, and aromatic spices for a satisfying meal.

Ingredients

Canned Goods

  • 2 cans chickpeas, thoroughly drained and rinsed
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 cup full-fat coconut milk
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice

Garnish

  • as needed fresh parsley, finely chopped

Instructions 

  • Heat olive oil in a large pot over medium heat. Sauté chopped onion for 5-7 minutes until soft.
  • Add minced garlic, cumin, and paprika; cook for 1 minute until fragrant.
  • Stir in chickpeas and vegetable broth; bring to a boil, then simmer for 15 minutes.
  • Puree the soup until smooth using an immersion blender or blender in batches.
  • Return to heat, stir in coconut milk, and simmer for 5 minutes. Season with salt, pepper, and lemon juice.
  • Serve hot, garnished with chopped parsley.

Notes

For a creamier texture, blend the soup longer or add more coconut milk.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: Vegetarian
Keyword: chickpeas