Simple Homemade Creamy Lemon Garlic Chickpea Soup

Ingredients

• •2 tablespoons olive oil
• •1 medium onion, finely chopped
• •3 garlic cloves, minced
• •1 teaspoon ground cumin
• •1/2 teaspoon smoked paprika
• •1/4 teaspoon red pepper flakes (optional)
• •4 cups vegetable broth
• •2 cans chickpeas (15-ounce cans), drained and rinsed
• •1/2 cup coconut milk or heavy cream
• •1 large lemon, juiced and zested
• •Salt, to taste
• •Black pepper, to taste
• •Fresh parsley, chopped, for garnish

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.

3. 3

   Stir in the minced garlic, ground cumin, smoked paprika, and red pepper flakes (if using), and cook for 1 minute until fragrant.

4. 4

   Add the vegetable broth and drained chickpeas to the pot. Bring to a simmer and cook for 10 minutes.

5. 5

   Use an immersion blender to blend the soup partially, leaving some chickpeas whole for texture. Alternatively, blend half the soup in a blender and return it to the pot.

6. 6

   Stir in the coconut milk or heavy cream, lemon juice, and lemon zest. Mix well and let it heat through for another 2-3 minutes.

7. 7

   Season with salt and black pepper to taste.

8. 8

   Serve hot, garnished with fresh parsley.