Description

This hearty Chickpea Soup features a rich blend of roasted chickpeas, creamy blended chickpeas, and roasted garlic, enhanced with aromatic spices like paprika, rosemary, and chili flakes. The soup is comforting and creamy, perfect for a nutritious and flavorful meal served with crunchy roasted chickpeas on top and optional chili oil for a spicy kick.

Ingredients

Soup Ingredients

2 14-ounce cans of chickpeas, drained and rinsed (460 grams drained)
1 large potato, peeled and cubed
2-3 cups vegetable broth (500-750 milliliters, to desired consistency)
1 teaspoon ground paprika
1 teaspoon dried rosemary
1 teaspoon freshly ground pepper
1/4 teaspoon chili flakes (optional)
Salt, to taste (approximately 1 teaspoon)
2 teaspoons neutral oil (such as vegetable or canola oil)

Roasted Chickpeas Topping

1 14-ounce can of chickpeas, drained and rinsed (230 grams)
1 tablespoon olive oil
1 teaspoon ground paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt

Roasted Garlic

1 head of garlic
1 teaspoon olive oil

Optional Garnish

Chili oil (to serve)
Crusty bread (to serve)

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Instructions

Preheat Oven: Preheat your oven to 375℉ (180℃) and line a baking sheet with parchment paper to prepare for roasting.
Prepare Roasted Chickpeas: Place rinsed chickpeas from one can in a cloth and dry thoroughly, rubbing to remove skins, as this reduces moisture for better crisping. Toss the dried chickpeas with olive oil and spices (paprika, garlic powder, onion powder) and spread evenly on the baking sheet. Roast for 45-60 minutes, stirring halfway through, until golden and crispy. Sprinkle with salt after roasting and set aside.
Roast Garlic: Slice off the top of the garlic head to expose the cloves, place it in a small ovenproof dish, drizzle with olive oil, and loosely cover with foil. Bake alongside the chickpeas for 45-60 minutes until the garlic cloves are golden and soft. Remove foil if needed to encourage browning after 45 minutes. Allow to cool slightly.
Start Soup Base: While roasting, heat 2 teaspoons of neutral oil in a large saucepan over medium-high heat. Add paprika, dried rosemary, ground pepper, and chili flakes, stirring to toast the spices briefly.
Add Chickpeas and Vegetables: Add the drained chickpeas from two cans to the pan, stirring to coat in the spices. Pour in vegetable broth and add the cubed potato. Bring the mixture to a boil, then reduce heat to a simmer. Cover with a lid and cook for about 20 minutes, or until the potatoes are tender and garlic roasting is complete.
Blend Soup: Use a blender or immersion blender to puree the soup until smooth. Squeeze the roasted garlic cloves out of their skins and blend them into the soup for added depth of flavor. Adjust seasoning by adding salt or more broth if the soup is too thick. Reheat gently if necessary.
Serve: Ladle the warm soup into bowls, top with the crispy roasted chickpeas, and drizzle with chili oil if desired. Serve with crusty bread for a complete meal.

Notes

Removing the chickpea skins before roasting helps achieve a crispier texture by reducing moisture.
Roasted garlic adds a mellow, sweet garlic flavor that enhances the soup’s richness.
Chili oil is optional but adds a pleasant spicy and smoky note to the dish.
Adjust the vegetable broth quantity to get your preferred soup consistency.
This soup can be made vegan and is naturally gluten-free.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Baking
Cuisine: Mediterranean