Imagine a soup so incredibly creamy, so bursting with flavor, that it transforms an ordinary meal into a culinary adventure. This Lemony Roasted Garlic Chickpea Soup isn't just another recipe—it's a Mediterranean-inspired masterpiece that will make your taste buds dance and your kitchen smell like a gourmet restaurant. Packed with protein, rich with roasted garlic's deep complexity, and brightened by a zesty lemon finish, this soup is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 head garlic, roasted
- 1 onion, chopped
- 4 cups vegetable broth
- Juice of 1 lemon
- 1 tsp cumin
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Begin by preheating your oven to 400°F (200°C) to roast the garlic. While the oven is heating, prepare the garlic head by cutting off the top quarter of the head to expose the individual cloves.
- Drizzle a little olive oil over the exposed cloves and wrap the garlic head in aluminum foil. Place it in the oven and roast for about 30 minutes, or until the cloves are soft and caramelized.
- While the garlic is roasting, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5-7 minutes, or until the onion becomes translucent and fragrant.
- Once the onion is ready, add the drained and rinsed chickpeas to the pot. Stir them in and cook for an additional 2-3 minutes to warm them through.
- Remove the roasted garlic from the oven and allow it to cool slightly. Once cool enough to handle, squeeze the soft cloves out of their skins and add them to the pot with the chickpeas and onions.
- Pour in the 4 cups of vegetable broth and add the cumin. Stir well to combine all the ingredients. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld.
- After simmering, remove the pot from the heat. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.
- Once blended, return the soup to the pot (if using a countertop blender) and stir in the juice of 1 lemon. Season with salt and pepper to taste, adjusting the flavors as necessary.
- Serve the soup warm, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy your delicious lemony roasted garlic chickpea soup!
Tips
- Roasting Garlic Perfection: Take your time roasting the garlic. The slower and more caramelized, the more intense and sweet the flavor will be.
- Blending Technique: For the smoothest texture, use an immersion blender directly in the pot. If using a countertop blender, blend in small batches and be careful with hot liquid.
- Flavor Boosting: Don't skip the cumin—it adds a warm, earthy undertone that complements the roasted garlic beautifully.
- Customization Options: Feel free to add a swirl of Greek yogurt, sprinkle of fresh herbs like parsley or cilantro, or even some toasted pine nuts for extra texture.
- Make-Ahead Magic: This soup actually tastes even better the next day, so don't hesitate to make it in advance for meal prep.
Nutrition Facts
Calories: 214kcal
Carbohydrates: 28g
Protein: 9g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
