Description
This Creamy Garlic Chickpea Soup is a comforting and nourishing dish featuring tender chickpeas blended with aromatic garlic, cumin, and paprika, all simmered to perfection and finished with creamy coconut milk or heavy cream. It’s a flavorful and hearty vegan-friendly soup that’s easy to prepare and perfect for cozy meals.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 2 medium carrots, chopped
- 1 celery stalk, chopped
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup coconut milk (or heavy cream for a non-vegan option)
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped for garnish
- Optional: lemon wedges for serving
Instructions
- Sauté Onions: In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for 5-7 minutes until the onion becomes translucent and starts to soften.
- Add Garlic: Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently until fragrant but not burnt.
- Cook Vegetables: Stir in the chopped carrots and celery. Continue cooking for about 5-7 minutes until the vegetables are tender.
- Add Chickpeas and Spices: Add the drained and rinsed chickpeas to the pot, followed by the vegetable broth, ground cumin, and paprika. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for about 15 minutes to let the flavors meld.
- Blend Soup: After 15 minutes, use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, blend until smooth, then return it to the pot.
- Add Cream and Season: Stir in the coconut milk or heavy cream. Season with salt and pepper to taste. Heat the soup on low for an additional 5 minutes until warmed through.
- Serve: Serve the soup warm, garnished with chopped fresh parsley and a squeeze of lemon juice if desired.
Notes
- You can substitute coconut milk with heavy cream if you prefer a non-vegan version.
- For a thinner soup, add more vegetable broth or water to reach your desired consistency.
- Use an immersion blender for easier blending directly in the pot; take care when using a regular blender with hot liquids.
- Adjust the seasoning with salt, pepper, and lemon juice according to your taste.
- To make the soup spicier, add a pinch of cayenne pepper or chili flakes along with the cumin and paprika.
