I’ve been exploring fresh twists on Chickpea Soup Recipes. Using olive oil, diced yellow onion, and minced garlic, I layered flavors from artichoke hearts, chickpeas, and coconut cream. Crunched carrots and fresh spinach add vibrant notes, creating a balanced, satisfying broth that promises a delightful culinary adventure.

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I’m excited to share my latest find in the world of vegan soups, a Creamy Chickpea Soup that’s become one of my absolute favorites. I came across this one-pot wonder while experimenting with flavors and it totally changed my idea of how a hearty meal should taste.

I start by heating olive oil and sauteing a diced yellow onion along with minced garlic until they get all soft and fragrant. Then i toss in chickpeas, artichoke hearts, diced carrots, and celery along with a pinch of smoked paprika and dried thyme.

After a quick stir, I pour in vegetable broth and canned diced tomatoes letting all those comforting flavors come together. The addition of coconut cream and fresh spinach towards the end creates a golden, creamy broth that’s both indulgent and light.

Every spoonful reminds me of all the vibrant, healthy twists you can put on classic vegan soups and stews like this. Enjoy experimenting with it!

Why I Like this Recipe

I like this recipe because it’s super easy to whip up even after a long day and doesn’t take forever to cook. I’ve always struggled with kitchen cleanup, so the one-pot method really saves me time and effort. I also love how the mix of hearty chickpeas, artichoke hearts, and veggies create this really comforting, creamy flavor—even though it’s totally healthy. Lastly, I dig that it’s vegan and still packs a punch in taste which makes it a win for me every time.

Ingredients

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Olive oil adds a light, healthy richness and carries flavors in the dish naturally.
Chickpeas offer great protein and fibre along with a mellow nuttiness every bite.
Artichoke hearts bring antioxidants and a tangy boost that livens up the soup.
Vegetable broth gives a savory base and makes the entire soup more filling.
Coconut cream yields a smooth, creamy texture and a hint of natural sweetness.
Spinach leaves add vitamins, a slight crunch, and a fresh, green taste.

Ingredient Quantities

1 tablespoon olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 can (15 oz) chickpeas, drained and rinsed

1 can (15 oz) artichoke hearts, drained and chopped

1 cup diced carrots

1 cup diced celery

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

Salt and pepper to taste

4 cups vegetable broth

1 can (14 oz) diced tomatoes with their juices

1 cup coconut cream (or any vegan cream you like)

3 cups fresh spinach leaves

How to Make this

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1. Heat one tablespoon of olive oil in a large pot over medium heat, then add the diced yellow onion and minced garlic; cook ’em until the onions get soft and a bit translucent.

2. Toss in the diced carrots and celery, stirring them around for about 5 minutes until they start to soften.

3. Sprinkle in one teaspoon of smoked paprika, 1/2 teaspoon dried thyme, and season with salt and pepper to taste, stirring well so the spices mix through the veggies.

4. Pour in the 4 cups of vegetable broth then add the chickpeas (drained and rinsed), along with the chopped artichoke hearts, and the 14 oz can of diced tomatoes with their juices.

5. Bring it all to a gentle simmer and let it cook for around 20 minutes so the flavors meld together and the veggies are tender.

6. Stir in the 1 cup of coconut cream and keep mixing until the soup gets that nice creamy finish.

7. Add the 3 cups of fresh spinach leaves and let them wilt into the soup which should take around 2 to 3 minutes.

8. Give it a taste and adjust the salt and pepper if needed.

9. Once everything’s well mixed and heated through, remove the soup from the heat and serve it up hot. Enjoy!

Equipment Needed

1. Large pot with a lid
2. Chef’s knife and cutting board
3. Measuring spoons and measuring cups
4. Can opener
5. Colander for draining canned ingredients
6. Stirring spoon or spatula

FAQ

Q1: Can I use a different cream instead of coconut cream?

A: Sure, you can use cashew cream or any other vegan cream you like. It might change the flavor a bit, but it still tastes great.

Q2: How long should I simmer this soup?

A: Once everything is added and boiled, let it simmer for about 20-25 minutes so the flavors can meld together. If you have time, let it cook a bit longer.

Q3: Do I need to peel the carrots?

A: Not really, but i prefer peeling them if the carrots are thick walled. It really depends on your personal preference.

Q4: Can I freeze the soup?

A: You can freeze it but i dont recomend freezing the soup once the coconut cream is added. It works better if you add the cream after defrosting.

Q5: Is this recipe gluten-free?

A: Yup, this recipe is naturally gluten-free as long as the vegetable broth and other ingredients are gluten free too.

Creamy Chickpea Soup Recipe Substitutions and Variations

For the olive oil, you can use coconut oil or even melted vegan butter if you dont have any handy.
If you dont have a yellow onion, try using a red onion or a shallot. They add a slightly different flavor that still works well.
Dont have chickpeas? Cannellini beans or white beans make a tasty alternative.
If artichoke hearts are hard to find, hearts of palm or even chopped zucchini can be a good swap.
Instead of coconut cream, blend soaked cashews with water for a rich, vegan cream substitute.

Pro Tips

1. When you heat the onion and garlic, make sure they get soft but dont let them burn – it really helps bring out a sweeter flavor.
2. Try to add the coconut cream once the broth is off the boil, cause if its too hot the cream can separate and wont mix properly.
3. If you want a bit more tang, toss in a squeeze of lemon juice right at the end; it brightens up the whole dish.
4. Be careful with the spinach angle – stir it in only until its just wilted so it keeps its color and doesnt turn mushy.

Creamy Chickpea Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I've been exploring fresh twists on Chickpea Soup Recipes. Using olive oil, diced yellow onion, and minced garlic, I layered flavors from artichoke hearts, chickpeas, and coconut cream. Crunched carrots and fresh spinach add vibrant notes, creating a balanced, satisfying broth that promises a delightful culinary adventure.

Servings

servings

Calories

250

kcal

Equipment: 1. Large pot with a lid
2. Chef’s knife and cutting board
3. Measuring spoons and measuring cups
4. Can opener
5. Colander for draining canned ingredients
6. Stirring spoon or spatula

Ingredients

1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) artichoke hearts, drained and chopped
1 cup diced carrots
1 cup diced celery
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt and pepper to taste
4 cups vegetable broth
1 can (14 oz) diced tomatoes with their juices
1 cup coconut cream (or any vegan cream you like)
3 cups fresh spinach leaves

Directions

Heat one tablespoon of olive oil in a large pot over medium heat, then add the diced yellow onion and minced garlic; cook 'em until the onions get soft and a bit translucent.
Toss in the diced carrots and celery, stirring them around for about 5 minutes until they start to soften.
Sprinkle in one teaspoon of smoked paprika, 1/2 teaspoon dried thyme, and season with salt and pepper to taste, stirring well so the spices mix through the veggies.
Pour in the 4 cups of vegetable broth then add the chickpeas (drained and rinsed), along with the chopped artichoke hearts, and the 14 oz can of diced tomatoes with their juices.
Bring it all to a gentle simmer and let it cook for around 20 minutes so the flavors meld together and the veggies are tender.
Stir in the 1 cup of coconut cream and keep mixing until the soup gets that nice creamy finish.
Add the 3 cups of fresh spinach leaves and let them wilt into the soup which should take around 2 to 3 minutes.
Give it a taste and adjust the salt and pepper if needed.
Once everything's well mixed and heated through, remove the soup from the heat and serve it up hot. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.