Creamy Chickpea Soup
Healthy soup that will come together with ingredients that you already have in your pantry. Try this quick vegan dinner tonight, you won’t be disappointed.
Chickpeas are so versatile and there are so many chickpea recipes - you can use aquafaba (chickpea water) for baking, you can make falafel, hummus, curry, salads, roasted chickpeas and obviously this creamy chickpea soup. It is super easy, very quick (dinner ready in 25 minutes? Yes please!). I was planning to make this soup with garam masala (which I’m sure would be delicious too, I’ll make that next time) but I thought why not curry powder? Chickpeas are so good in curries and it definitely makes delicious soup! So next time when you are asking yourself what to do with chickpeas or looking for some vegan chickpea recipes, here is your answer.
What kind of soup is your favourite? I love creamy vegetable soups. And not creamy ones as well - my boyfriend makes soup with tiny pieces of carrots, celery and pasta and it is great! And ramen! Oh god, I love ramen.. As you can see, I can’t make a decision, that is why I hate when people ask me what is my favourite food. There are just too much choice!
When I was writing this article, I searched on google for “soup” and one of the related searches was “is cereal a soup”. That’s just hilarious, I love seeing what people search for, haha.
For more vegan recipes like this be sure to check out:
Chickpea Stew with Sweet Paprika Spice
If you make this soup, and take photos of it, you can tag me on instagram - @bigbakesmanifesto and use hashtag #bigbakesmanifesto too! I love to see people making my recipes. Or follow me on Pinterest, where you can comment and rate my recipes.
Serves 4
Ingredients
1 tbsp rapeseed oil (or olive oil)
1 medium onion - chopped
4 cloves of garlic - minced
1 tsp + 1/4 tsp curry powder
1 tsp salt (to your taste)
2 tins chickpeas - drained and rinsed
1 l vegetable stock
1 tbsp lime juice
50 ml cream
Method
Heat up 1 tbsp oil in a large saucepan and add chopped onion. Cook for about 5 mins, add garlic, curry powder and salt and cook for about 1 min.
Add chickpeas, mix all well and pour in vegetable stock.
Bring to the boil and cook for about 20 minutes. Blend with a hand blender (or in a stand mixer), add lime juice and cream and mix it. Taste it, season and serve!
Notes:
I pan fried some chickpeas to serve it with (as you can see on the photos) so if you want to make those too, keep few tablespoons of chickpeas aside and pat them dry, heat up 1 tsp of oil in a small pan and pan fry them for about 5 mins with some salt and a bit of curry powder.