Creamy Chickpea Soup Recipe

Introduction

This hearty chickpea soup is a comforting and flavorful meal perfect for any day. Packed with vegetables, creamy coconut, and a touch of spice, it’s both nourishing and satisfying. Easy to make and great for leftovers, it’s sure to become a favorite in your kitchen.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 3-4 celery stalks, diced
• 2 large garlic cloves, finely chopped
• 1/2 tablespoon Italian seasoning
• 1/4 teaspoon red chili flakes
• 2 tablespoons tomato paste
• 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
• 1/2 lb (225 g) potatoes, peeled and cubed
• 5 cups (1.25 liters) vegetable stock
• 1 cup (250 ml) coconut cream
• 1/2 cup (30 g) sundried tomatoes
• 2 cups (75 g) black kale (cavolo nero)
• Salt and freshly ground black pepper to taste

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until the vegetables are softened and the onion becomes translucent.
2. Step 2: Add the finely chopped garlic, Italian seasoning, and red chili flakes. Cook for another minute until fragrant.
3. Step 3: Stir in the tomato paste, then add the chickpeas, cubed potatoes, and vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 10–15 minutes or until the potatoes are tender.
4. Step 4: For a creamier texture, remove a portion of the soup and blend until smooth. Return the blended portion to the pot and stir well.
5. Step 5: Stir in the coconut cream, sundried tomatoes, and black kale. Simmer for another 3–5 minutes until the kale has wilted.
6. Step 6: Adjust the seasoning with salt and freshly ground black pepper to taste. Serve the soup hot, ideally with a chunk of crusty bread.

Tips & Variations

• Use canned pumpkin or butternut squash instead of potatoes for a sweeter twist.
• Swap black kale for spinach or Swiss chard if preferred.
• Add a squeeze of lemon juice before serving to brighten the flavors.
• For extra protein, include cooked sausage or shredded chicken.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of sundried tomatoes?

Yes, you can substitute fresh diced tomatoes for sundried tomatoes. Keep in mind this will make the soup less concentrated in tomato flavor, so you might want to add a little extra tomato paste or seasoning.

Is this soup suitable for vegan diets?

Absolutely. This recipe uses vegetable stock and coconut cream, making it fully vegan and dairy-free. Just double-check any store-bought stock to ensure it’s vegan-friendly.

Creamy Chickpea Soup Recipe

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4.5 from 119 reviews

A hearty and creamy Chickpea Soup packed with nutritious vegetables, chickpeas, and flavorful seasonings. This comforting soup features a rich blend of coconut cream, sundried tomatoes, and black kale, making it a perfect warm meal for any day.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 1 medium onion, diced
• 2 medium carrots, diced
• 3–4 celery stalks, diced
• 2 large garlic cloves, finely chopped
• 1/2 lb (225 g) potatoes, peeled and cubed
• 2 cups (75 g) black kale (cavolo nero)
• 1/2 cup (30 g) sundried tomatoes

Seasonings and Oils

• 1 tablespoon olive oil
• 1/2 tablespoon Italian seasoning
• 1/4 teaspoon red chili flakes
• Salt and freshly ground black pepper to taste

Liquids and Canned Goods

• 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
• 5 cups (1.25 liter) vegetable stock
• 1 cup (250 ml) coconut cream
• 2 tablespoons tomato paste

Instructions

1. Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened and the onion becomes translucent.
2. Add Aromatics and Spices: Stir in the finely chopped garlic, Italian seasoning, and red chili flakes. Cook for an additional minute to release their flavors.
3. Simmer Soup Base: Mix in the tomato paste then add the drained chickpeas, cubed potatoes, and vegetable stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes or until the potatoes are tender.
4. Optional Blending for Creaminess: For a creamier texture, remove a portion of the soup, blend it until smooth, and then return it to the pot. This step enhances the soup’s consistency without losing chunkiness completely.
5. Add Final Ingredients: Stir in the coconut cream, sundried tomatoes, and black kale. Simmer for another 3-5 minutes until the kale has wilted and the soup is warm throughout.
6. Season and Serve: Taste the soup and adjust the salt and pepper as needed. Serve hot with a piece of your favorite crusty bread for a fulfilling meal.

Notes

• Blending part of the soup helps thicken it and create a creamier texture without losing all the vegetables’ bite.
• Use fresh or dried Italian seasoning to your preference for different flavor nuances.
• Sundried tomatoes add a tangy sweetness but can be omitted or replaced with sun-dried tomato paste for a smoother texture.
• Black kale (cavolo nero) can be substituted with other dark leafy greens like kale or Swiss chard.
• Adjust chili flakes according to your preferred spice level or omit if sensitive to heat.
• This soup can be stored refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Chickpea soup, vegan soup, creamy chickpea, coconut cream soup, vegetable soup, healthy soup