This Chickpea Soup is made without any stock and using healthy ingredients. Thick, velvety, and luxuriously creamy, it is ready in under 30 minutes. It is super flavorful and nourishing and leaves you craving more!
This chickpea soup is effortlessly prepared using pantry staples and also budget-friendly, like the Mexican chickpeas.
What is chickpea soup? It is a hearty and nutritious soup made primarily from chickpeas or garbanzo beans. It typically includes a variety of vegetables, such as onions, carrots, celery, and tomatoes, along with herbs and spices for flavoring.
This soup isn't just delicious; it's also a fantastic source of protein, fiber, and essential nutrients, making it a deeply satisfying option for vegetarians, like the vegan tomato soup.
This creamy chickpea soup recipe achieves its luscious texture through a blend of garbanzo beans and tomatoes, resulting in a velvety richness.
Infused with delicate Indian spices that enhance rather than overwhelm, this recipe is simply irresistible in its downright deliciousness.
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Why you'll love it?
- Ready in under 30 minutes
- Made in one pot
- Thick and creamy
- It is naturally vegan, low carb, gluten-free and dairy-free
- Super flavorful using curry spices
- Wholesome and nutritious
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Oil - Just a tablespoon of cooking oil to saute onion and garlic. Use olive, avocado or vegetable oil.
- Chickpeas - Like all chickpeas recipes, this chickpea soup recipe uses canned garbanzo beans to keep things simple. If you want to use dried chickpeas you just need to pre-cook before adding into the soup.
- Tomatoes - There is no need to chop fresh tomatoes, just open a can of whole peeled tomatoes, like in the instant pot tomato soup.
- Coconut milk - Half a cup of canned coconut milk. Looking for more ways to use remaining coconut milk? Try this chickpea and spinach curry.
- Spices - I use basic Indian curry spices like ground coriander, cayenne pepper and black pepper.
Variations
Feel free to customize this chickpea soup recipe by adding a variety of different ingredients to suit your taste and make it uniquely yours.
- Stir in fresh baby spinach after blending, like in shrimp soup recipe.
- Switch up the spices and use Mexican spices, Italian seasoning or cajun seasoning.
- Use heavy cream instead of coconut milk.
How to make?
You can find the full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1.Heat olive oil in a large sauce pan, over medium heat. Saute chopped onion and garlic for 2-3 minutes or until they begin to get translucent.
2. Add coriander powder and cayenne pepper powder and stir for about 10 seconds. Add chickpeas, whole peeled tomatoes along with juices, water, coconut milk, salt, sugar and black pepper.
3. Bring to a gentle boil, cover with lid, reduce heat to low and cook for about 13 minutes. Remove pan off heat and blend until a creamy consistency using an immersion blender.
Tip: Alternatively, let chickpea soup cool for 5 to 10 minutes, transfer contents into a blender and blend until creamy.
How to serve?
Like the Thai carrot soup, this chickpea soup is hearty enough to be served as a stand-alone meal along with a grilled cheese sandwich!
Elevate your dish with customizable toppings for a special touch! Our favorite, as showcased in the photos, involves topping with crispy roasted air fryer chickpeas for a delightful crunch.
Finish the chickpea soup with a drizzle of extra coconut milk, along with a sprinkle of chopped cilantro, parsley, toasted croutons, or sliced jalapeños.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in microwave until at a low setting.
- Freezer - Let the chickpea soup cool down to room temperature, then transfer to an airtight container or freezer safe zip lock bag and freeze for up to 2 months. To defrost, let it thaw on the countertop or refrigerator.
Helpful tips
- Cool for 5 minutes before blending - Make sure to remove pan from heat and let the chickpea soup cool down for about 5 minutes before blending.
- Best blenders to use -A high-quality immersion blender makes cleanup a breeze, while a powerful blender like Vitamix produces exceptional results. However, it's important to take precautions when blending hot liquids to ensure safety.
Recipe FAQs
Not necessary! The skins of chickpeas are not only edible but also rich in fiber and nutrients, making them a nutritious addition.
While peeling the skins is recommended for achieving a silky smooth texture in dishes like hummus, it's not necessary for other preparations such as roasting or adding to curries and soups.
To incorporate chickpeas into this recipe, simply open a can, drain the contents into a strainer, give them a thorough rinse under running water, and they're ready to use for the chickpea soup.
To prepare dried chickpeas, soak them in cold water overnight for at least 8-10 hours until they double in size. Then, cook them until soft using an instant pot, pressure cooker, or stove top method.
Canned chickpeas are already cooked during the canning process, so they are technically safe to eat straight from the can. However, this chickpea soup recipe involves boiling chickpeas and other ingredients for about 10 minutes. This is to infuse them with different spices or ingredients flavors. Therefore, while cooking canned chickpeas is unnecessary, cooking them according to the recipe instructions can improve their taste and texture in many dishes.
More soup recipes
Chickpea Soup
Equipment
- Immersion blender
Ingredients
- 1 tablespoon olive oil
- ¼ cup chopped onion
- 2 garlic cloves chopped
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper powder
- 1 can chickpeas, 15.5 ounces drained and rinsed
- 1 can whole peeled tomatoes, 14.5
- 1 cup water
- ½ cup coconut milk or use heavy cream
- ¾ teaspoon salt or use as needed
- ½ teaspoon sugar
- ¼ teaspoon ground black pepper
Instructions
- Heat olive oil in a large sauce pan, over medium heat. Saute chopped onion and garlic for 2-3 minutes or until they begin to get translucent.
- Add coriander powder and cayenne pepper powder, and stir for about 20 seconds.
- Add all remaining ingredients (chickpeas, whole peeled tomatoes along with juices, water, coconut milk, salt, sugar and black pepper).
- Bring to a gentle boil, cover with lid, reduce heat to low and cook for about 13 minutes.
- Remove pan off heat, let cool for about 5 minutes and blend until a creamy consistency using an immersion blender. Alternatively, let soup cool for atleast 10 minutes, transfer contents into a blender and blend until creamy.
- Ladle into bowls and enjoy!
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment or review below or snap a photo and share on Instagram.
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