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Creamy Garlic Chickpea Soup

A velvety vegan soup made with chickpeas, roasted garlic, and warm spices. Comforting, protein-packed, and perfect for weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: Mediterranean, Vegan
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 cans chickpeas 15 oz each, drained and rinsed
  • 1 head garlic roasted
  • 2 tbsp olive oil divided
  • 1 medium onion diced
  • 2 medium carrots chopped
  • 2 celery stalks chopped
  • 4 cups vegetable broth
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp thyme dried or fresh
  • salt and black pepper to taste
  • 0.5 lemon juiced
  • fresh parsley for garnish

Equipment

  • Large pot
  • Immersion blender
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Roast garlic head with olive oil for 30 minutes until caramelized.
  2. In a pot, sauté onion, carrot, and celery in olive oil for 5–7 minutes until softened.
  3. Add chickpeas, cumin, smoked paprika, thyme, salt, and pepper. Stir for 2 minutes.
  4. Squeeze roasted garlic cloves into the pot. Add broth and simmer 15 minutes.
  5. Blend with immersion blender until smooth and creamy.
  6. Stir in lemon juice. Adjust seasoning to taste.
  7. Garnish with parsley and serve warm.

Notes

Pairs well with warm bread or can be served over rice for a heartier meal. Freezes well for up to 2 months.