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This wonderfully delicious, lusciously creamy, gluten-free and vegan Cream of Chickpea Soup is just as delicious as any chicken soup you’ve ever had. It has a rich, hearty flavor and yet is light and healthy.
With protein-packed chickpeas, just the right amount of veggies, and a light vegan cream, this soup is a meal in a bowl.
I like to make this soup with crock pot-cooked chickpeas. It tastes better and has a nicer texture. Cooking your own chickpeas (garbanzos) in a crock pot is as easy as can be, and it only takes about 5 minutes of your time. Check out my post about cooking beans in a crock pot (slow cooker).
Simple to make and loved by all, this one is sure to become a favorite you’ll make over and over again!
Cream of Chickpea Soup
Prep
Cook
Total
Yield 6 cups
If at all possible, try to use crock-pot-cooked garbanzos for this soup. It takes a little planning ahead, but the added flavor and tender texture is so worth it!
Ingredients
VEGETABLES
4 stalks celery, diced
3 medium carrots, diced or sliced thin
1 medium onion, diced
1 tablespoons olive oil
CREAM BASE
1/2 cup raw cashews
1 cup water1 teaspoon salt - scant
1 clove garlic
1 tablespoon lemon juice
1 teaspoon tahini
SEASONINGS
3 cups water
1 tablespoon + 1 teaspoon dried parsley
2 teaspoons granulated onion
2 teaspoons dried chopped or minced onion
1 teaspoon celery salt
1 teaspoon granulated garlic
1/4 teaspoon dried sage
1/4 teaspoon dried basil
3 cups cooked garbanzo beans (chick peas), drained but not rinsed
Instructions
- In a large soup pan, sauté celery, carrots, and onions in olive oil over medium heat until onions begin to soften – about 5 minutes.
- Meanwhile, make cream base. Place cashews, 1 cup water, salt, garlic clove, lemon juice, and tahini in blender and blend until very smooth. (This works best with a heavy-duty blender.) Set aside.
- When onions are beginning to soften, turn heat to high and add 3 cups water and seasonings to pan. Cover and bring to boil.
- Reduce heat and cook over low heat until vegetables are tender but not mushy (about 6 to 8 minutes). Cooking time will vary depending on the size of the vegetable pieces.
- When vegetables are tender, stir in beans.
- Stir in blender mixture and cook just until hot, but do not boil.
Notes
Crock-pot-cooked beans work best in this recipe. If using canned beans, add them along with the water and seasonings.
