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Creamy Garlic Lemon Chickpea Soup

Close-up of a creamy bowl of chickpea soup garnished with fresh parsley and whole chickpeas.
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Make this hearty, creamy chickpea soup with garlic and lemon for a flavorful, protein-packed vegan meal ready in under 30 minutes.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 4 cups vegetable broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 medium potato, peeled and diced (optional, for creaminess)
  • 1/2 cup full-fat coconut milk or unsweetened plant-based cream
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Add 1 can of rinsed chickpeas, vegetable broth, diced tomatoes, and diced potato (if using) to the pot. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until the potato is tender.
  4. Remove the pot from the heat. Use an immersion blender to blend about half of the soup until creamy. Alternatively, carefully transfer half the soup to a regular blender, blend until smooth, and return it to the pot.
  5. Stir in the remaining whole can of chickpeas and the coconut milk or plant-based cream. Heat through gently for 2-3 minutes; do not boil after adding the cream.
  6. Stir in the fresh lemon juice. Season generously with salt and pepper to your taste.
  7. Ladle the soup into bowls. Garnish with fresh chopped parsley before serving. Serve hot with crusty bread.

Notes

  • For a thicker texture without potatoes, blend 1 cup of the cooked chickpeas with the broth before adding the remaining ingredients.
  • Use high-quality canned chickpeas for the best flavor.
  • If you prefer a brighter, more Mediterranean flavor, increase the lemon juice to 2 tablespoons and add 1/2 cup chopped fresh spinach during the last 5 minutes of cooking.

Nutrition

Find it online: https://delishcraze.com/easy-creamy-garlic-lemon-chickpea-soup/