When the weather cools down, nothing feels more satisfying than a cozy bowl of homemade soup. If you’re looking for something hearty, flavorful, and nutrient-rich, this Creamy Garlic Chickpea Soup is the perfect choice. Packed with plant-based protein, velvety smooth texture, and the comforting warmth of roasted garlic, this soup is both nourishing and indulgent. It’s simple enough for a weeknight dinner yet elegant enough to serve at a dinner party.
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Why make this Creamy Garlic Chickpea Soup?
This soup combines the best of two worlds—creamy comfort and nutritional powerhouse. Chickpeas are rich in plant-based protein, fiber, and essential vitamins, making them a fantastic base for a filling meal. Roasted garlic infuses the soup with a mellow, caramelized depth that transforms a humble legume into a gourmet dish. Plus, it’s naturally gluten-free and can easily be made vegan.
Why will you love this Creamy Garlic Chickpea Soup?
- Velvety and Creamy: The blended chickpeas and garlic create a smooth, luxurious texture.
- Nutritious and Filling: Packed with plant-based protein, healthy fats, and fiber.
- Flavorful: Roasted garlic gives it a rich, earthy sweetness.
- Quick and Easy: Requires minimal prep and simple ingredients.
- Versatile: Works as a starter, side dish, or a hearty main meal.
How to make Creamy Garlic Chickpea Soup?
Ingredients:
- 2 tablespoons olive oil
- 1 whole head of garlic
- 1 medium onion, diced
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk (or other plant-based milk)
- 2 tablespoons tahini (optional, for extra creaminess)
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Directions:
- Roast the garlic: Preheat oven to 400°F (200°C). Slice off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden.
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion and cook until translucent.
- Add chickpeas and spices: Stir in chickpeas, cumin, and smoked paprika. Cook for 2–3 minutes to release flavors.
- Pour in broth: Add vegetable broth and roasted garlic (squeezed from skins). Simmer for 15 minutes.
- Blend until creamy: Use an immersion blender (or transfer to a blender in batches) until smooth.
- Stir in milk and tahini: Add almond milk and tahini, stirring until fully incorporated. Adjust seasoning with salt, pepper, and lemon juice.
- Serve: Garnish with fresh parsley, a drizzle of olive oil, and toasted chickpeas if desired.
How to serve Creamy Garlic Chickpea Soup?
This soup pairs beautifully with crusty sourdough bread, pita, or garlic naan. For a full meal, serve it alongside a fresh Mediterranean salad or grilled vegetables. Top with crunchy roasted chickpeas, croutons, or a swirl of extra tahini for extra indulgence.
The Best Way To Store Creamy Garlic Chickpea Soup
Allow the soup to cool completely before storing. Keep in airtight containers in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of broth or milk if it thickens.
Tips to Make Creamy Garlic Chickpea Soup
- Roast the garlic ahead of time for convenience.
- Use homemade chickpeas (cooked from dry) for extra flavor.
- Add a pinch of chili flakes for heat.
- For a thicker soup, reduce the broth slightly.
Variation
- Spicy Version: Add cayenne pepper or harissa for a kick.
- Herb Infused: Blend in fresh basil or rosemary for extra aroma.
- Creamier Option: Use coconut milk instead of almond milk for a richer texture.
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FAQs
Q1: Can I make this soup without roasting the garlic?
Yes, but roasting brings out a sweeter, richer flavor. If short on time, sauté the garlic cloves with the onion instead.
Q2: Can I freeze this soup?
Absolutely! This soup freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Q3: How do I make this soup higher in protein?
Add an extra can of chickpeas, or stir in a scoop of unflavored plant-based protein powder at the end.