Creamy Lemon Chickpea Soup

Name: Creamy Lemon Chickpea Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 cloves garlic, minced; 1 inch fresh ginger, grated; 1 teaspoon ground cumin; 1 can (15 oz) chickpeas, drained and rinsed; 4 cups vegetable broth; 1 cup coconut milk; Juice of 1 lemon; Salt and pepper to taste; Fresh cilantro, for garnish

Highlighted under: Vitality Kitchen

I absolutely adore making this Creamy Lemon Chickpea Soup because it’s not just delicious but also incredibly easy to whip up. The vibrant flavors of zesty lemon and nourishing chickpeas come together to create a comforting bowl that's perfect for lunch or dinner. I often find myself reaching for this recipe when I need something warm and satisfying on a chilly day, or when I want to impress guests with a unique yet simple dish. The best part? It’s ready in just 30 minutes!

Created by

Eliza Thornton

Last updated on 2026-01-18T14:01:12.048Z

When I first attempted this Creamy Lemon Chickpea Soup, I was blown away by the depth of flavor achieved in such a short cooking time. By sautéing the aromatics first—onions, garlic, and ginger—I really brought out their natural sweetness, which serves as the perfect base for the chickpeas and creamy broth. I find that the addition of a splash of lemon juice just before serving elevates the entire dish.

Another key tip I discovered is to blend a portion of the soup before serving. This creates a wonderfully creamy texture while still leaving some whole chickpeas for that lovely bite. It's satisfying and makes for a restaurant-quality experience right at home!

Why You'll Love This Soup
Zesty lemon flavor brightens up the creamy texture
Packed with plant-based protein from chickpeas
Quick and simple to prepare for any night of the week

Cooking Techniques for Success

To achieve the best flavor balance in your Creamy Lemon Chickpea Soup, pay attention to the sautéing process. Start with medium heat when cooking the onions; you want them to become translucent without browning, which usually takes about 5 minutes. The initial sautéing draws out the sweetness from the onions, creating a beautiful base for the soup. Add the garlic, ginger, and cumin towards the end of this step to prevent burning and ensure their flavors are vivid and fresh.

When blending the soup, make sure to blend only half of it for the desired creamy consistency. This way, you'll maintain some whole chickpeas for texture, giving the soup a hearty feel. If you find your blended soup too thick, feel free to add an extra splash of vegetable broth to reach your preferred consistency.

Ingredient Insights and Substitutions

Chickpeas are the star of this soup, providing both protein and a creamy texture. While canned chickpeas are convenient, you can use dried chickpeas for a more robust flavor. Just soak them overnight and cook until tender before adding them to the pot. Coconut milk not only adds creaminess but also a subtle sweetness that harmonizes beautifully with the tangy lemon. For a lighter version, you could substitute with almond milk, but keep in mind the texture will be less rich.

Don't hesitate to experiment with the spices! Adding a pinch of smoked paprika or turmeric can bring additional layers of flavor to the soup. If you're looking for a bit of heat, a dash of red pepper flakes can enhance the overall taste without overpowering the lemon's brightness.

Ingredients

Gather these essentials to create your delicious soup!

For the Soup

2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 inch fresh ginger, grated
1 teaspoon ground cumin
1 can (15 oz) chickpeas, drained and rinsed
4 cups vegetable broth
1 cup coconut milk
Juice of 1 lemon
Salt and pepper to taste
Fresh cilantro, for garnish

Make sure to have everything ready before you start cooking!

Instructions

Cooking Instructions

Follow these simple steps to create your creamy soup!

Sauté Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the garlic, ginger, and cumin, cooking for an additional minute until fragrant.

Add Chickpeas and Broth

Add the chickpeas to the pot, followed by the vegetable broth. Bring the mixture to a simmer and let it cook for 10 minutes.

Blend the Soup

Using an immersion blender or a regular blender, blend about half of the soup until smooth, then return it to the pot. Stir in the coconut milk and lemon juice. Season with salt and pepper to taste.

Serve

Ladle the soup into bowls and garnish with fresh cilantro. Enjoy your creamy lemon chickpea soup!

Serve hot and sip on the goodness of this delightful dish!

Pro Tips

For an extra kick, consider adding a pinch of chili flakes when sautéing the aromatics, or serve with crusty bread for dipping. You can customize the soup by adding your favorite veggies or greens.

Serving Suggestions

This Creamy Lemon Chickpea Soup is delightful on its own, but it pairs perfectly with crusty bread or a fresh side salad for a complete meal. A sprinkle of croutons can add an enjoyable crunch, and a swirl of extra coconut milk can elevate its presentation. Consider serving it in vibrant bowls to highlight the beautiful colors of the soup, making it more enticing for your guests.

For a protein boost, you can top the soup with toasted pumpkin seeds or serve it with grilled chicken or shrimp on the side. These additions create a more substantial meal while complementing the soup's existing flavors through a tasty contrast of textures.

Make-Ahead and Storage Tips

This soup is perfect for meal prep; it can be made in advance and stored in the refrigerator for up to 4 days. When storing, allow the soup to cool completely before transferring it to airtight containers. If you anticipate leftovers, consider storing the soup without the coconut milk and adding it only when reheating, as it keeps the soup's texture creamy and fresh.

If you'd like to freeze the soup, it will keep well for up to three months. Portion it into freezer-safe containers, leaving some room at the top for expansion. When you're ready to enjoy, simply thaw overnight in the refrigerator and reheat gently on the stove over low heat, adding a splash of vegetable broth if it has thickened too much during freezing.

Questions About Recipes

→ Can I use fresh chickpeas instead of canned?

Yes, just soak them overnight and cook them until soft before adding them to the soup.

→ What can I substitute for coconut milk?

You can use regular milk or a milk alternative like almond or oat milk, but it will change the flavor and creaminess.

→ How can I make this soup more filling?

Adding some cooked quinoa or rice can turn this soup into a heartier meal.

→ Can I freeze the leftovers?

Yes, this soup freezes well! Just store it in an airtight container for up to 3 months.