Ingredients
Scale
Full List of Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 cup coconut milk (full-fat for creaminess)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Gather and prepare all ingredients, chopping the onion and mincing the garlic.
- Heat olive oil in a pot, sauté onion for 5 minutes, then add garlic, cumin, and paprika for 1 minute.
- Add chickpeas, stirring for 2-3 minutes to combine flavors.
- Pour in vegetable broth, bring to a boil, then simmer for 10 minutes.
- Blend the soup to your desired consistency using an immersion blender.
- Stir in coconut milk and simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
- Serve in bowls, garnished with fresh parsley.
Notes
- For a spicier kick, consider adding red pepper flakes.
- This soup can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: chickpea soup, vegan soup, creamy soup, healthy soup