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Creamy Garlic Chickpea Soup

Creamy garlic chickpea soup with coconut milk and parsley
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A velvety, dairy-free soup that comes together in just 30 minutes. Blended chickpeas and coconut milk create an incredibly creamy texture, while a whole head of garlic provides deep, mellow flavor. This plant-based comfort food is naturally gluten-free and packed with protein.

Ingredients

Scale
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 head garlic, cloves peeled and minced
  • 1 medium yellow onion, diced
  • 4 cups vegetable broth
  • 1 (13.5-ounce) can full-fat coconut milk
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, 5-7 minutes. Add minced garlic and cook for 1 minute until fragrant.
  2. Add chickpeas, vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
  3. Carefully transfer soup to a blender (in batches if needed) and blend until completely smooth and creamy.
  4. Return soup to pot and stir in coconut milk. Warm through over low heat for 2-3 minutes. Do not boil. Taste and adjust seasoning as needed.

Notes

For a nuttier flavor, substitute coconut milk with 1 cup raw cashews blended with 1 cup vegetable broth until smooth. Soup thickens when refrigerated; thin with additional broth when reheating. Freezes well for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/creamy-garlic-chickpea-soup/