Lemony Garlic Roasted Chickpea Soup

Why You’ll Love This Recipe

• Bright and Flavorful: The lemon adds a fresh, tangy kick that balances the roasted garlic and chickpeas.

• Nutritious and Filling: Chickpeas provide plant-based protein and fiber.

• Easy to Make: Roasting the chickpeas and garlic enhances flavor with minimal effort.

• Versatile: Can be served as a starter or a satisfying main course.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 head garlic

• 2 tablespoons olive oil

• 1 medium onion, diced

• 4 cups vegetable broth

• Juice and zest of 1 lemon

• 1 teaspoon ground cumin

• Salt and pepper to taste

• Fresh parsley or cilantro for garnish

Directions

1. Roast Chickpeas and Garlic: Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30-35 minutes until soft. Toss chickpeas with remaining olive oil, salt, pepper, and cumin. Spread on a baking sheet and roast for 20-25 minutes until crispy.

2. Sauté Onion: In a large pot, heat a little olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes.

3. Add Broth and Lemon Zest: Pour in vegetable broth and add lemon zest. Bring to a simmer.

4. Add Roasted Garlic and Chickpeas: Squeeze roasted garlic cloves out of their skins and add to the pot with roasted chickpeas (reserve some chickpeas for garnish if desired). Simmer for 5 minutes to combine flavors.

5. Blend Soup: Use an immersion blender to puree the soup to your preferred consistency.

6. Add Lemon Juice and Season: Stir in fresh lemon juice and adjust salt and pepper to taste.

7. Serve: Ladle soup into bowls, garnish with reserved roasted chickpeas and fresh herbs.

Servings and Timing

• Servings: 4

• Preparation Time: 15 minutes

• Cooking Time: 40 minutes

• Total Time: 55 minutes

Variations

• Add Greens: Stir in spinach or kale during the last few minutes of cooking.

• Spicy Version: Add red pepper flakes or a dash of hot sauce.

• Creamier Texture: Stir in a splash of coconut milk or cream.

• Different Herbs: Use dill or thyme for varied flavor profiles.

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

• Freezing: Freeze in portions for up to 2 months.

• Reheating: Warm gently on the stovetop or microwave until heated through.

FAQs

Can I use dried chickpeas?

Yes, soak and cook them before roasting.

How do I roast garlic without it burning?

Wrap garlic tightly in foil and roast at 400°F for 30-35 minutes.

Is this soup vegan?

Yes, naturally vegan and dairy-free.

Can I add other vegetables?

Carrots or celery would complement well.

How tangy is the soup?

Moderately tangy; adjust lemon juice to taste.

Can I prepare this soup ahead?

Yes, flavors deepen when made in advance.

Can I use canned roasted chickpeas?

Fresh roasting gives better texture but canned works in a pinch.

Can I add spices?

Yes, cumin is classic, but coriander or smoked paprika work well.

Is this soup gluten-free?

Yes, naturally gluten-free.

What toppings work best?

Fresh herbs, a drizzle of olive oil, or crunchy roasted chickpeas.

Conclusion

Lemony Garlic Roasted Chickpea Soup is a bright, hearty, and nourishing dish that perfectly balances bold flavors and creamy textures. Easy to make and packed with nutrition, it’s an excellent choice for a wholesome, satisfying meal any time of year.