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Creamy Garlic Chickpea Soup: 10 Cloves of Comfort in 30 Minutes

Creamy Garlic Chickpea Soup

A rich and creamy garlic chickpea soup packed with flavor, made in one pot for easy preparation.

Ingredients

Scale
  • 2 tbsp olive oil, plus more for drizzling
  • 1 medium yellow onion, diced
  • 810 cloves garlic, minced
  • 2 ribs celery, diced (optional)
  • 1 medium Yukon gold potato, peeled and diced (about 1 1/2 cups)
  • 1 tsp dried thyme (or 1 tbsp fresh)
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp crushed red pepper flakes, plus more for topping
  • 2 (15 oz) cans chickpeas, rinsed and drained (reserve 1/2 cup for garnish)
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1/2 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp lemon juice (about 1/2 lemon)
  • 1/3 cup heavy cream (or coconut milk for dairy-free)
  • Chopped parsley or thyme, for topping (optional)

Instructions

  1. In a large pot, heat 2 tbsp olive oil over medium heat. Add onion (and celery if using) and cook 5 minutes until softened.
  2. Stir in garlic and cook 1 minute until fragrant. Add thyme, paprika, and red pepper flakes and stir 30 seconds.
  3. Add diced potato, chickpeas (save 1/2 cup for topping), broth, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook 18–20 minutes until potatoes are tender.
  4. Use an immersion blender to blend the soup until creamy (or carefully blend in a blender). Leave it slightly chunky if you like.
  5. Stir in heavy cream (or coconut milk) and lemon juice. Simmer 2–3 minutes. Taste and adjust salt, pepper, and lemon.
  6. Serve hot topped with reserved chickpeas, a drizzle of olive oil, cracked black pepper, herbs, and a pinch of red pepper flakes.

Notes

  • For a dairy-free option, substitute heavy cream with coconut milk.
  • Adjust the level of garlic and red pepper flakes to suit your taste.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

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