Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 can (15 oz) chickpeas, rinsed and drained; 4 cups vegetable broth; 1 cup coconut milk; Juice and zest of 1 lemon; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Healthy & Light

I love making this Creamy Lemon Chickpea Soup because it perfectly balances rich creaminess and bright lemon zest. The comforting and satisfying base, combined with the chickpeas, makes it a nourishing meal on a chilly day. I’m always amazed at how simple ingredients can come together to create such a delightful dish. With each spoonful, I get a burst of flavors that warms me from the inside out. Plus, it's a great way to get my daily dose of veggies without feeling like I'm compromising on taste.

Created by

Violet Hart

Last updated on 2026-01-18T11:58:15.048Z

When I first tried to make this Creamy Lemon Chickpea Soup, I was looking for a healthy yet satisfying meal. I started with a base of sautéed onions and garlic, which created a wonderful aroma. The chickpeas provided protein, and the addition of lemon juice added the perfect brightness. I learned that simmering the flavors together allows them to develop beautifully over time.

My favorite tip is to blend part of the soup for extra creaminess while keeping some chickpeas whole for texture. This method gives the soup a luxurious feel without needing heavy cream, making it a guilt-free indulgence that I can enjoy any day of the week.

        Why You'll Love This Recipe
        Rich and creamy texture that satisfies every craving
Bright lemon flavor that refreshes and invigorates
Packed with protein and fiber for a healthy meal

      

The Role of Chickpeas

Chickpeas serve as the backbone of this Creamy Lemon Chickpea Soup, providing not only protein but also a wonderful texture that complements the creaminess of the coconut milk. Their mild flavor allows the bright lemon essence to shine through. When cooked, chickpeas become tender but still firm enough to hold their shape in the soup, adding to the visual appeal and mouthfeel.

If you're looking to enhance the dish, consider roasting some chickpeas for a crunchy topping. Simply toss a handful in olive oil with salt and pepper, then roast them in a preheated oven at 400°F (200°C) for about 20 minutes until golden brown. This adds a delightful contrast to the creamy soup base.

Perfecting the Texture

Blending the soup is crucial to achieving that luscious, creamy texture. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. Just be sure to let it cool slightly to prevent splattering. Blend until smooth, but don’t hesitate to leave a few chickpeas whole for extra texture and visual interest.

After blending, the addition of coconut milk enriches the soup, giving it a velvety mouthfeel. If you're looking for a lighter alternative, you can substitute half the coconut milk with unsweetened almond or soy milk, while still retaining a creamy profile without the same level of richness.

Serving Suggestions

When serving, a sprinkle of fresh parsley not only adds a pop of color but also brings a refreshing herbal note that balances the creamy soup. You can also consider adding a dollop of yogurt or a splash of coconut cream on top just before serving for extra richness.

For a heartier meal, pair the soup with crusty bread or a side salad. A simple green salad with cucumber, cherry tomatoes, and a light vinaigrette would complement the soup beautifully and provide a refreshing contrast.

Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 can (15 oz) chickpeas, rinsed and drained
4 cups vegetable broth
1 cup coconut milk
Juice and zest of 1 lemon
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, cooking until soft and fragrant, about 5 minutes.

Add Spices and Chickpeas

Stir in the ground cumin and chickpeas, cooking for another 2 minutes to allow the spices to meld.

Simmer the Soup

Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for 20 minutes.

Blend and Add Coconut Milk

Use an immersion blender to blend the soup until smooth in texture, leaving some chickpeas whole if desired. Stir in the coconut milk, lemon juice, and zest.

Season and Serve

Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Pro Tips

For an extra kick, consider adding a pinch of red pepper flakes while sautéing the onions and garlic.

Make-Ahead and Storage

This Creamy Lemon Chickpea Soup is perfect for meal prep! You can make a big batch at the beginning of the week and store it in an airtight container in the refrigerator for up to 4 days. The flavors will deepen as it sits, making for an even more delicious meal later on. Just be sure to let it cool to room temperature before refrigerating.

If you want to keep it longer, this soup freezes exceptionally well. Allow it to cool completely, then transfer it to freezer-safe containers. It can be stored for up to 3 months. To reheat, just thaw overnight in the fridge and warm gently on the stove, adding a splash of vegetable broth or water if it seems too thick after thawing.

Variations to Try

Feel free to experiment with additional vegetables to boost nutrients and flavor. Spinach or kale can be added just before blending for a nutritional boost, lending a vibrant green color and extra vitamins. Carrots or bell peppers also work well; just sauté them with the onions until they’re tender.

For those who enjoy a spicy kick, consider adding a pinch of red pepper flakes during the sautéing stage or drizzling with sriracha before serving. This will bring an exciting heat that balances beautifully with the creamy texture and bright lemon flavor.

Questions About Recipes

→ Can I prepare this soup in advance?

Yes, this soup stores well in the refrigerator for up to 3 days. Simply reheat before serving.

→ Can I freeze the soup?

Absolutely! Let the soup cool completely, then store it in an airtight container in the freezer for up to 2 months.

→ Is there a way to make this soup spicier?

Certainly! You can add cayenne pepper or jalapeños during the cooking process for some heat.

→ What can I use instead of coconut milk?

You can substitute coconut milk with heavy cream or a plant-based milk alternative, though the flavor will vary.