Creamy Chickpea Soup

5 from 5 votes

If at all possible, try to use chickpeas that have been cooked in a crock-pot or in an Instant Pot for this soup. It takes a little planning ahead, but the added flavor and tender texture is so worth it!

Prep Time20

Cook Time10

Total Time30

Servings: cups

Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

VEGETABLES

4 ribs celery, diced
3 medium carrots, peeled and diced small or sliced thin
1 medium onion, diced
1 tablespoons olive oil (optional)

CREAM BASE

1/2 cup raw cashews
1 cup water
1 teaspoon salt scant
1 clove garlic
1 tablespoon lemon juice
1 teaspoon roasted tahini

SEASONINGS

3 cups water
4 teaspoons dried parsley (1 tablespoon + 1 teaspoon)
2 teaspoons granulated onion
2 teaspoons dried chopped or minced onion
1 teaspoon celery salt
1 teaspoon granulated garlic
1/4 teaspoon dried rubbed sage
1/4 teaspoon dried basil
3 cups cooked chickpeas (garbanzo beans) 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. (Or, if you prefer to avoid oil, use this method to saute without oil.)
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 chickpeas.
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.