Creamy Chickpea Soup
The easiest chickpea soup recipe with coconut milk for a quick weeknight dinner. Including serving ideas and possible add-ons that go well with this creamy soup!
Servings: 6 Portions
Ingredients
- 2 tablespoons extra virgin olive oil , see note 1
- 1 medium onion , diced or minced (about 2/3 cup), see note 2
- 1 pound cooked chickpeas , see note 3 (450 grams)
- 1 large potato , diced (about ½ pound/225 grams)
- a handful of fresh flat-leaf parsley , roughly chopped
- 1 teaspoon salt , or to taste
- 1 tablespoon paprika , see note 4
- 2.5 cups vegetable broth (620 milliliters)
- 1 can coconut milk , see note 5 (400 milliliters)
- ½ lemon , juice only (or to taste)
Add-ons:
- mixed seeds (optional topping)
- fresh parsley (optional topping)
- croutons (optional topping)
- feta , crumbled (optional topping)
Instructions
- In a medium pot, heat olive oil. Add diced onion and sauté on medium heat until translucent, about 3 minutes. Stir occasionally.
- Add drained chickpeas, diced potato, half of the parsley (save some for garnish), salt, paprika and broth. Stir and cover with a lid. Increase the heat and bring it to a boil.
- Reduce the heat to low and simmer until the potatoes are cooked (about 15 minutes). Puree the soup until smooth (either with an immersion blender or liquidizer/blender).
- Add coconut milk and simmer for a further 2-3 minutes. Squeeze in the juice of half a lemon, stir and test. Add salt, if needed.
- Enjoy as is or with optional toppings (see more in the post).
Video
Notes
- Extra virgin olive oil can be substituted with regular cooking olive oil.
- Either white or yellow onion will work great here.
- 1 pound cooked & drained chickpeas = almost 3 cups full. If you would like to cook the chickpeas yourself, you will need 1 cup of dry chickpeas.
- You can use either sweet (regular) or smoked paprika.
- Make sure to use coconut milk for cooking and not for desserts (usually called coconut cream and it is sweetened). Coconut milk drink or water will not work here either!
- Cooking time may vary slightly. This will depend on the type of potatoes you use as well as the size of chunks.
- This soup can be kept in the fridge for 3-4 days, or in the freezer (Detailed instructions in the post above).
- The recipe yields 6 regular portions (about 1.25 cups of soup per person) or 4 generous portions (about 2 cups of soup per person).
- More tips, serving suggestions, add-ons, possible toppings, and variations can be found in the post above this recipe card.
Nutrition
Calories: 362 kcal (18%), Carbohydrates: 38 g (13%), Protein: 10 g (20%), Fat: 21 g (32%), Saturated Fat: 14 g (88%), Sodium: 799 mg (35%), Potassium: 691 mg (20%), Fiber: 8 g (33%), Sugar: 6 g (7%), Vitamin A: 807 IU (16%), Vitamin C: 20 mg (24%), Calcium: 66 mg (7%), Iron: 5 mg (28%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
