Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1 can (15 oz) chickpeas, drained and rinsed; 4 cups vegetable broth; 1 cup coconut milk; Juice and zest of 1 lemon; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Quick & Easy

I absolutely love making this creamy lemon chickpea soup on cozy evenings. The bright flavors of lemon paired with the hearty texture of chickpeas create a comforting bowl that warms the soul. Each spoonful gives a delightful creamy richness without any heavy cream, making it an indulgent yet healthy choice. I never tire of this combination, especially when topped with a sprinkle of fresh herbs. It’s perfect for a quick weeknight dinner or a delightful lunch!

Created by

Marley Quinn

Last updated on 2026-01-18T12:58:14.848Z

When I first experimented with this creamy lemon chickpea soup, I was amazed at how simple ingredients could create such depth of flavor. I started by sautéing onions and garlic, which became the aromatic base, followed by the bright addition of fresh lemon juice that truly elevates the taste. The chickpeas provide protein and texture, making it a filling dish.

One tip I found invaluable is to let the soup sit for a few minutes before serving; this allows all the flavors to meld beautifully. I love tweaking this recipe by adding in seasonal vegetables, making it endlessly versatile and an exciting way to enjoy soup!

        Why You Will Love This Soup
        Bright and zesty lemon flavor that freshens your palate
Creamy texture created without heavy cream – guilt-free indulgence
Easy to prepare, making it perfect for both busy weeknights and leisurely lunches

      

Understanding the Ingredients

The star ingredient of this creamy lemon chickpea soup is undoubtedly the chickpeas. Not only do they provide a hearty texture, but they’re also packed with protein and fiber, making the soup satisfying and nutritious. When using canned chickpeas, ensure you drain and rinse them well to remove excess sodium. Alternatively, you can opt for dried chickpeas; just soak them overnight and cook them until tender before adding them to the soup.

Coconut milk adds a rich creaminess to the soup without the heaviness of dairy. It’s essential to use full-fat coconut milk for the best texture. If you’re looking for a lighter option, you can use light coconut milk, but keep in mind that this may result in a less creamy consistency. For a nut-free alternative, consider using oat or soy milk, though this will alter the flavor slightly.

Perfecting Your Technique

Sautéing the onions and spices is a crucial step in building flavor. Aim to cook the onions until they are translucent and just starting to caramelize, which should take about 5-7 minutes. The added garlic, cumin, and smoked paprika should be cooked until fragrant, which typically takes only 1-2 minutes. This ensures that all the flavors meld beautifully, setting a solid foundation for the soup.

When blending the soup, using an immersion blender provides convenience and reduces cleanup. If you prefer a chunkier soup, just blend half of it thoroughly and leave the other half for texture. This technique not only enhances the soup's heartiness but also allows the vibrant chickpeas to shine through visually.

Serving and Storing

For serving, this soup pairs wonderfully with crusty bread or a light salad, making it perfect for a cozy dinner. Add a dollop of yogurt or a sprinkle of your favorite cheese on top for an extra layer of flavor. Fresh herbs like parsley or cilantro can elevate the presentation and add brightness to each bowl.

If you have leftovers, store the soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even tastier on reheating. For longer storage, this soup freezes well for up to 3 months. Just make sure to leave some room in the container for expansion during freezing.

Ingredients

For the Soup

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 can (15 oz) chickpeas, drained and rinsed
4 cups vegetable broth
1 cup coconut milk
Juice and zest of 1 lemon
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic, cumin, and smoked paprika, and cook for an additional 1-2 minutes until fragrant.

Add Chickpeas and Broth

Add the drained chickpeas to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.

Blend the Soup

Remove the pot from heat. Using an immersion blender, blend the soup until smooth. If you prefer some texture, blend only half of the soup and leave the rest chunky.

Stir in Coconut Milk and Lemon

Return the pot to low heat and stir in the coconut milk, lemon juice, and lemon zest. Cook for an additional 5 minutes. Season with salt and pepper to taste.

Serve

Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm with crusty bread!

Pro Tips

For extra depth, try adding a pinch of crushed red pepper flakes for a hint of heat or top with roasted chickpeas for crunch.

Customizing Your Soup

This creamy lemon chickpea soup is versatile and can be customized to your taste. For added nutrition, consider incorporating kale or spinach in the last few minutes of cooking. They wilt quickly and add a lovely color and flavor without overwhelming the soup with their textures.

If you're looking to spice it up, adding a pinch of red pepper flakes during cooking can bring a gentle heat to the dish. To further intensify the lemon flavor, you can infuse the soup with additional lemon zest or even a splash of lemon-infused olive oil just before serving.

Troubleshooting Tips

If your soup turns out thicker than desired, simply stir in a little extra vegetable broth or water until you reach your desired consistency. Conversely, if it’s too thin, let it simmer uncovered for a few extra minutes to reduce and thicken.

Be mindful of the seasoning; the amount of salt needed can vary based on the broth used. Always taste your soup before serving and adjust the seasoning accordingly. A fresh squeeze of lemon just before serving can also brighten the flavors, ensuring that every bowl is as vibrant as possible.

Questions About Recipes

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 3 days. Just reheat before serving.

→ Is it possible to freeze leftover soup?

Absolutely! You can freeze the soup in an airtight container for up to 3 months. Just thaw overnight before reheating.

→ Can I substitute the coconut milk?

Yes, you can use evaporated milk or a plant-based alternative like almond milk, but the creaminess will vary.

→ What can I serve with this soup?

This soup pairs wonderfully with a side of crusty bread, a fresh salad, or even over rice for a heartier meal.