Print

Creamy Roasted Chickpea Soup with Garlic and Tahini Recipe

Creamy Roasted Chickpea Soup with Garlic and Tahini Recipe
Print Recipe

★★★★★

4.7 from 6 reviews

This Creamy Roasted Chickpea Soup with Garlic and Tahini is a flavorful, comforting, and nutritious vegan soup. Roasting the chickpeas adds a delightful depth and crunch, while the tahini provides a rich, creamy texture. Enhanced with garlic, cumin, and lemon juice, this soup is perfect for a cozy meal and is naturally gluten-free and packed with plant-based protein.

Ingredients

Scale

Roasted Chickpeas

  • 2 cups canned chickpeas (drained and rinsed)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper (to taste)

Aromatics & Base

  • 4 cloves garlic (minced)
  • 1 medium onion (chopped)
  • 1 tablespoon olive oil
  • 4 cups vegetable broth

Final Touches

  • 1/2 cup tahini
  • Juice of 1 lemon
  • Fresh parsley (for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chickpeas.
  2. Roast Chickpeas: Spread the drained chickpeas evenly on a baking sheet. Drizzle them with olive oil, then season with salt, pepper, and ground cumin. Toss to coat well. Roast in the oven for about 20 minutes, stirring halfway through, until they are golden and crispy. Set aside some roasted chickpeas for garnish.
  3. Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 5 minutes until the onion becomes translucent and fragrant.
  4. Combine Ingredients: Add the roasted chickpeas (except those reserved for garnish), vegetable broth, and tahini to the pot with the sautéed aromatics. Stir well to combine and bring the mixture to a gentle simmer.
  5. Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a traditional blender and puree until smooth, then return it to the pot.
  6. Add Lemon Juice: Stir in the juice of one lemon and adjust the soup’s seasoning with salt and pepper to taste. If the soup is too thick, add additional vegetable broth until you reach your desired consistency.
  7. Serve: Ladle the soup into bowls and top each serving with the reserved crispy roasted chickpeas and a sprinkle of fresh parsley for a vibrant garnish.

Notes

  • For an extra smoky flavor, add a pinch of smoked paprika when seasoning the chickpeas before roasting.
  • You can substitute canned chickpeas with cooked dried chickpeas if preferred; adjust roasting time accordingly.
  • If tahini is not available, almond or cashew butter can be used as a substitute, although it will change the flavor slightly.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.
  • This soup freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition

Keywords: creamy chickpea soup, roasted chickpeas soup, tahini soup, garlic chickpea soup, vegan soup, Mediterranean soup, healthy chickpea recipe

Find it online: https://lucabites.com/creamy-roasted-chickpea-soup-with-garlic-and-tahini-recipe/