As the temperature drops and the days grow shorter, there’s nothing quite like a warm, comforting bowl of soup to cozy up with. And when it comes to creamy, dreamy soups, few ingredients are as versatile or delicious as the humble chickpea. Whether you’re in the mood for something spicy and bold, rich and creamy, or simply comforting and familiar, we’ve got you covered with our collection of 20 creamy chickpea soup recipes.
From Moroccan-inspired dishes to Mediterranean twists, these soups showcase the best of international cuisine while still feeling like a warm hug on a cold day. So go ahead, grab your favorite spoon, and dive into the world of creamy, dreamy chickpeas – your taste buds (and your belly) will thank you!
Spiced Moroccan Chickpea Soup with Harissa
Warm up with this aromatic and comforting soup, infused with the bold flavors of Morocco.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– 1 tablespoon harissa paste
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, cinnamon, and cardamom. Cook for 1 minute, stirring constantly.
3. Stir in chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
4. Stir in harissa paste and season with salt and pepper to taste.
5. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 30-35 minutes
Creamy Coconut Chickpea Soup with Turmeric
Warm up with a comforting bowl of Creamy Coconut Chickpea Soup with Turmeric!
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 cups coconut milk
– 4 cups vegetable broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and ginger in a little water until softened.
2. Add the chickpeas, coconut milk, vegetable broth, and turmeric. Stir well.
3. Bring to a simmer and cook for 20-25 minutes or until the soup has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Roasted Garlic and Chickpea Soup with Lemon Zest
This creamy and comforting soup combines the rich flavors of roasted garlic and chickpeas with a bright and citrusy kick from lemon zest. Perfect for a cozy evening meal or as a quick lunch.
Ingredients:
– 4-6 cloves of garlic
– 1 can chickpeas (14.5 oz)
– 2 cups vegetable broth
– 1/2 cup heavy cream or half-and-half
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh lemon zest, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the top off the garlic cloves and drizzle with olive oil.
3. Roast in the preheated oven for 30-40 minutes or until tender and caramelized.
4. In a large pot, combine roasted garlic, chickpeas, vegetable broth, cumin, salt, and pepper.
5. Bring to a simmer and cook for 10-15 minutes or until heated through.
6. Stir in heavy cream or half-and-half.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh lemon zest.
Cooking Time: 45-50 minutes
Smoky Chipotle Chickpea Soup with Avocado
This hearty soup combines the smoky heat of chipotle peppers with the creamy richness of avocado, all wrapped up in a comforting bowl of chickpeas and vegetables. Perfect for a chilly evening or as a healthy lunch option.
Ingredients:
– 1 can chickpeas (14.5 oz)
– 2 medium carrots, chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 4 cups vegetable broth
– 1/2 cup diced tomatoes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
– Avocado, sliced (for serving)
Instructions:
1. In a large pot, sauté onion, carrots, and garlic in a little oil until tender.
2. Add chipotle pepper and cook for 1 minute.
3. Add chickpeas, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, topped with sliced avocado and garnished with cilantro.
Cooking Time: 25-30 minutes
Mediterranean Chickpea Soup with Spinach and Feta
This hearty and flavorful soup is a perfect blend of Mediterranean ingredients, packed with protein-rich chickpeas, nutritious spinach, and tangy feta cheese. Serve it with crusty bread for a comforting meal.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– 1 cup fresh spinach leaves
– 1/2 cup crumbled feta cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and smoked paprika; cook for an additional minute.
3. Add chickpeas, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
4. Stir in spinach leaves and cook until wilted.
5. Serve hot, topped with crumbled feta cheese.
Cooking Time: 30-35 minutes
Curried Chickpea Soup with Sweet Potatoes
This comforting soup is a perfect blend of Indian-inspired flavors and nutritious ingredients, making it an ideal meal for a cozy evening. With the addition of sweet potatoes, this recipe becomes a delicious and filling option.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium sweet potatoes, peeled and diced
– 2 tablespoons curry powder
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Stir in curry powder and cook for an additional minute.
4. Add the chickpeas, sweet potatoes, broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until sweet potatoes are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Tomato Basil Chickpea Soup with Parmesan Crisps
This vibrant and flavorful soup combines the sweetness of tomatoes, the creaminess of chickpeas, and the brightness of basil, topped with crispy Parmesan crisps for added texture. Perfect for a quick and satisfying lunch or dinner.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 cup cooked chickpeas
– 2 cups vegetable broth
– 1/4 cup chopped fresh basil
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon lemon juice
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced tomatoes, vegetable broth, chickpeas, basil, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Stir in the Parmesan cheese and lemon juice.
4. Serve hot, topped with crispy Parmesan crisps (see below).
Parmesan Crisps:
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Sprinkle the grated Parmesan cheese in a thin layer on the prepared baking sheet.
4. Bake for 5-7 minutes or until golden brown and crispy.
Cooking Time: 25-30 minutes
Lemon Tahini Chickpea Soup with Fresh Herbs
This vibrant and creamy soup combines the richness of tahini with the brightness of lemon, all tied together with the subtle freshness of herbs. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons tahini
– 4 cups vegetable broth
– 1/2 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/4 teaspoon cumin
– Salt and pepper, to taste
– Fresh parsley or cilantro leaves, for garnish
Instructions:
1. In a blender or food processor, combine chickpeas, tahini, vegetable broth, lemon juice, garlic, thyme, and cumin.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh herbs.
Cooking Time: 15-20 minutes
Indian-Spiced Chickpea Soup with Cumin and Coriander
A warm and comforting soup that combines the creamy texture of chickpeas with the aromatic flavors of cumin, coriander, and Indian spices. Perfect for a chilly evening or as a soothing accompaniment to your favorite naan bread.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1 can diced tomatoes (14.5 oz)
– 2 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in cumin, coriander, cinnamon, and cardamom. Cook for 1 minute.
5. Add chickpeas, diced tomatoes, and vegetable broth. Season with salt and pepper to taste.
6. Bring soup to a simmer and cook until heated through, about 15-20 minutes.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Roasted Red Pepper Chickpea Soup with Croutons
Roasted Red Pepper Chickpea Soup with Croutons: A flavorful and nutritious soup that combines the sweetness of roasted red peppers with the creaminess of chickpeas, topped with crunchy croutons.
Ingredients:
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 large red bell peppers, seeded and chopped
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 1 baguette, cut into 1-inch cubes
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the red bell peppers for 30-40 minutes or until charred.
3. In a large pot, sauté the onion and garlic in olive oil until softened.
4. Add the chickpeas, vegetable broth, cumin, salt, and pepper. Bring to a boil, then simmer for 20 minutes.
5. Meanwhile, bake the croutons (baguette cubes) with Parmesan cheese for 10-12 minutes or until golden brown.
6. Blend the soup until smooth, then serve hot with croutons on top.
Cooking Time: 45-50 minutes
Thai Coconut Chickpea Soup with Lemongrass
Thai Coconut Chickpea Soup with Lemongrass Recipe
This creamy and aromatic soup combines the comforting flavors of coconut milk, chickpeas, and lemongrass, making it a perfect meal for any time of year.
Ingredients:
– 1 can (14 oz) chickpeas, drained and rinsed
– 2 cups vegetable broth
– 1 cup coconut milk
– 1 stalk lemongrass, bruised
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and ginger in a little water until softened.
2. Add the lemongrass, vegetable broth, chickpeas, coconut milk, and curry powder. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Serves: 4-6
Tuscan Chickpea Soup with Kale and Rosemary
Experience the warm, comforting flavors of Tuscany with this hearty chickpea soup, infused with the earthy taste of kale and the aromatic essence of rosemary.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup kale leaves, stems removed and chopped
– 2 sprigs fresh rosemary, chopped
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the chickpeas, vegetable broth, kale, and rosemary. Season with salt and pepper.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the flavors have melded together.
5. Serve hot, garnished with additional rosemary leaves if desired.
Cooking Time: 25-30 minutes
Golden Chickpea Soup with Turmeric and Ginger
This vibrant soup is a perfect blend of creamy chickpeas, warm spices, and the soothing properties of turmeric and ginger. Perfect for a cozy evening or as a healthy pick-me-up.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1-inch piece of fresh ginger, grated
– 1 teaspoon ground turmeric
– 4 cups vegetable broth
– 1/2 cup coconut milk (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
3. Stir in turmeric and cook for 1 minute.
4. Add chickpeas, broth, and coconut milk (if using); bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 25-30 minutes
Pumpkin Chickpea Soup with Sage Brown Butter
This comforting fall soup combines roasted pumpkin with the creamy richness of chickpeas, finished with a nutty and herbaceous sage brown butter. Perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 medium pumpkin (about 2 lbs), peeled and cubed
– 1 can chickpeas (15 oz), drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons unsalted butter
– 2 tablespoons heavy cream (optional)
– Fresh sage leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast pumpkin cubes on a baking sheet for 30 minutes, or until tender.
2. In a large pot, sauté onion and garlic in butter until softened. Add cumin and cook for 1 minute.
3. Add roasted pumpkin, chickpeas, and vegetable broth to the pot. Bring to a simmer and cook for 20-25 minutes or until soup is heated through.
4. Stir in heavy cream (if using). Season with salt and pepper to taste.
5. In a small skillet, melt butter over medium heat. Add fresh sage leaves and cook until butter turns golden brown and fragrant.
6. Serve the soup hot, topped with sage brown butter and garnished with additional sage leaves if desired.
Cooking Time: 40-45 minutes
Mexican-Inspired Chickpea Soup with Lime and Cilantro
This vibrant soup combines the comforting warmth of chickpeas with the bright, citrusy flavor of lime and the freshness of cilantro. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 1/2 cup chopped fresh cilantro
– Juice of 1 lime (about 2 tablespoons)
– Salt and pepper, to taste
– Optional: diced bell peppers, jalapeños, or other desired vegetables
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and smoked paprika. Cook for 1 minute.
3. Add chickpeas, broth, cilantro, and lime juice. Bring to a simmer.
4. Reduce heat to low and let soup simmer for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with additional cilantro and a squeeze of lime juice if desired.
Cooking Time: 30-40 minutes
Carrot and Chickpea Soup with Toasted Seeds
A comforting and nutritious soup that combines the natural sweetness of carrots with the creaminess of chickpeas, topped with a crunchy toasted seed garnish.
Ingredients:
– 2 medium carrots, chopped
– 1 can chickpeas (14.5 oz), drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons olive oil
– Toasted seeds for garnish (pumpkin, sunflower, or sesame work well)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped carrots, chickpeas, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the carrots are tender.
5. Blend the soup until smooth, then taste and adjust seasoning as needed.
6. Serve hot, topped with toasted seeds.
Cooking Time: 30-35 minutes
French Onion Chickpea Soup with Gruyère
This rich and flavorful soup combines the warmth of caramelized onions with the creaminess of chickpeas and Gruyère cheese. Perfect for a chilly evening or a comforting meal.
Ingredients:
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1/2 cup grated Gruyère cheese
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium-low heat.
2. Add the sliced onions and cook, stirring occasionally, until caramelized (about 20-25 minutes).
3. Add the garlic, chickpeas, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in the grated Gruyère cheese until melted and well combined.
5. Serve hot, garnished with chopped fresh herbs or croutons if desired.
Cooking Time: Approximately 40-45 minutes
Spicy Chickpea Soup with Chorizo and Paprika
Warm up on a chilly day with this vibrant, flavorful soup that combines the comfort of chickpeas with the spicy kick of chorizo and smokiness of paprika.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 chorizos, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add chorizo and cook, breaking up with spoon, until browned, about 3-4 minutes.
4. Stir in paprika, cumin, and cayenne pepper; cook for 1 minute.
5. Add chickpeas, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with parsley if desired.
Cooking Time: 25-30 minutes
Roasted Cauliflower Chickpea Soup with Crispy Chickpeas
Roasted Cauliflower Chickpea Soup with Crispy Chickpeas: A creamy and flavorful soup that combines the earthy taste of cauliflower, the nutty flavor of chickpeas, and a crunchy texture from crispy chickpeas.
Ingredients:
– 1 head of cauliflower
– 2 tablespoons olive oil
– 1 can chickpeas (14.5 oz)
– 4 cups vegetable broth
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pot, sauté onion and garlic in olive oil until softened. Add chickpeas, cumin, salt, and pepper. Cook for 5 minutes.
4. Add roasted cauliflower, vegetable broth, and chickpeas to the pot. Bring to a boil, then simmer for 15-20 minutes or until soup is creamy.
5. For crispy chickpeas, toss chickpeas with olive oil, salt, and pepper on a baking sheet. Roast in oven at 400°F (200°C) for 10-12 minutes or until crunchy.
Cooking Time: Approximately 40-50 minutes.
Lentil and Chickpea Soup with Smoked Paprika
This comforting soup combines the creamy texture of lentils and chickpeas with the rich, smoky flavor of smoked paprika. Perfect for a chilly evening or a quick lunch, this recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, lentils, chickpeas, smoked paprika, and vegetable broth. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 35-45 minutes
Summary
Cozy up on a chilly night with one of these 20 creamy chickpea soup recipes! From Moroccan to Mexican-inspired, each variation offers a unique blend of spices and flavors. Try Spiced Moroccan Chickpea Soup with Harissa for a bold and aromatic taste, or opt for Creamy Coconut Chickpea Soup with Turmeric for a comforting and creamy bowl. With ingredients like harissa, cumin, coriander, and sweet potatoes, these soups are sure to warm your heart and belly.
