Creamy Chickpea Soup
A creamy Mediterranean chickpea soup with vegetables, garlic, cumin, and fresh lemon.
Prep Time
15 mins min
Cook Time
35 mins min
Total Time
50 min
Servings
6
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium onion, diced
- 1 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cans (400 g each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup water
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp paprika
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1 Extra virgin olive oil for serving
Instructions
- 1
Heat the olive oil in a large soup pot over medium heat.
- 2
Cook the onion, carrots, and celery for 6–8 minutes until softened.
- 3
Add the garlic and cook for 1 minute.
- 4
Stir in the cumin, coriander, and paprika until fragrant.
- 5
Add the chickpeas, vegetable broth, and water.
- 6
Bring to a boil, then reduce to a gentle simmer for 20 minutes.
- 7
Blend about half of the soup using an immersion blender, leaving some chickpeas whole for texture.
- 8
Season with salt and black pepper.
- 9
Stir in the lemon juice and chopped parsley.
- 10
Serve warm with a drizzle of olive oil.
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