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Creamy Garlic Chickpea Soup

This Creamy Garlic Chickpea Soup is a velvety, comforting meal that tastes like a warm, sippable bowl of hummus. By blending roasted garlic with protein-rich chickpeas and fresh greens, you create a satisfying dish that is both nutritious and deeply savory.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Lunch, Soup
Cuisine: Gluten-Free, Vegan
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 heads garlic top sliced off crosswise
  • 2 tablespoons olive oil plus extra for drizzling
  • 1 yellow onion chopped
  • 3 cups cooked chickpeas 480g, or two 15-ounce / 425g cans, drained and rinsed
  • 4 cups vegetable broth 950mL
  • 1 cup water plus extra as needed
  • 1/2 teaspoon fine salt and more to taste
  • Freshly ground black pepper to taste
  • 1-2 tablespoons Freshly squeezed lemon juice
  • 1 small bunch dark, leafy greens such as spinach, Swiss chard, kale, broccoli rabe, or collard greens (about 4-5 cups chopped)

Equipment

  • High-speed blender or Immersion blender
  • Large Pot
  • Baking Sheet
  • Aluminum Foil

Method
 

  1. Preheat your oven to 400F. Lightly drizzle the prepared garlic heads with olive oil. Wrap each head tightly in foil and roast for 45 minutes, or until the cloves are caramelized, soft, and very fragrant.
    2 heads garlic, 2 tablespoons olive oil
  2. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped yellow onion and cook for 5-7 minutes, stirring often, until the onion is tender and translucent.
    2 tablespoons olive oil, 1 yellow onion
  3. Add the cooked chickpeas, vegetable broth, 1 cup of water, salt, and pepper to the pot. Cover the pot and bring the mixture to a gentle simmer.
    3 cups cooked chickpeas, 4 cups vegetable broth, 1 cup water, 1/2 teaspoon fine salt, Freshly ground black pepper
  4. Carefully transfer the mixture from the pot into a high-speed blender. Squeeze the roasted garlic cloves out of their skins directly into the blender. Blend on high until the mixture is completely smooth. Use caution when blending hot liquids to avoid splattering. Alternatively, you can use an immersion blender directly in the pot.
    2 heads garlic
  5. Transfer the pureed soup back into the pot and bring it back to a simmer. Add your chopped leafy greens and cook for another 7-10 minutes, or until the greens are very tender.
    1 small bunch dark, leafy greens
  6. Stir in the freshly squeezed lemon juice to brighten the flavor. If the soup is too thick, add up to one extra cup of water to reach your desired consistency. Adjust salt and pepper to taste and serve warm.
    1-2 tablespoons Freshly squeezed lemon juice, 1 cup water, 1/2 teaspoon fine salt, Freshly ground black pepper

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. For the best silky texture, use a high-speed blender, but an immersion blender will also work well.