• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • SUBSCRIBE!
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • SUBSCRIBE!
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Recipes / Soups

    Cream of Chickpea Soup

    Published: Jan 25, 2024 · Modified: Jan 25, 2024 by Kathy Carmichael · This post may contain affiliate links.

    68 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    This vegan cream of chickpea soup recipe combines savory vegetables and chickpeas pureed and topped with crispy air-fried chickpeas. It all cooks in one pan for 20 minutes.

    Vegan cream of chickpea soup with air-fried chickpeas on top.

    Chickpeas are fabulous little balls of fiber and protein. Although part of the lentil family, chickpeas are perfect for sandwiches, soups, stews, and salads. But I've never considered making cream of chickpea soup before. Today, I decided to see if I created a vegan cream of chickpea soup recipe instead of simply adding chickpeas to a soup. And, I was pleasantly surprised. 

    Jump to:
    • The Nutritional Benefits of Chickpeas
    • Cream of Chickpea Soup Ingredients
    • Cream of Chickpea Soup Ingredient Substitutions
    • Hungarian Paprika vs. Smoked Paprika
    • Recipe FAQs
    • Tips
    • Enjoy More Delicious Vegan Soup Recipes
    • 📖 Recipe
    • 💬 Reviews

    Although my favorite room in my house, my kitchen is my test kitchen. Despite the numerous experiments gone wrong, a lot of the time, I hit a home run. My family, who I love dearly, are painfully honest. Without a doubt, my failures turn into carrying out a quick trip to a local restaurant. Today, however, my cream of chickpea soup recipe turned out perfect, and it was as easy to make. 

    The Nutritional Benefits of Chickpeas

    According to Healthline, chickpeas have an impressive nutrition profile.

    They contain a moderate amount of calories, providing 46 calories per 1-ounce (28-gram) serving. Approximately 67% of those calories are from carbs, while the rest comes from protein and a small amount of fat (1).

    Chickpeas also provide a variety of vitamins and minerals and a decent amount of fiber and protein.

    A 1-ounce (28-gram) serving provides the following nutrients (1):

    • Calories: 46
    • Carbs: 8 grams
    • Fiber: 2 grams
    • Protein: 3 grams
    • Folate: 12% of the RDI
    • Iron: 4% of the RDI
    • Phosphorus: 5% of the RDI
    • Copper: 5% of the RDI
    • Manganese: 14% of the RDI

    Not only are chickpeas healthy, but they are also incredibly inexpensive. 

    Cream of Chickpea Soup Ingredients

    Despite the simplicity of this recipe, the flavors are incredible. Of course, the combination of onions, garlic, and leeks is the savory component. The chickpeas, for example, are nutty with a slightly grainy texture. Blended chickpeas have a creamy texture, perfect for a creamy soup. 

    • White Onion: White onions, when caramelized, sweetens as it cooks, creating a warm flavor.
    • Garlic: I prefer using fresh garlic whenever possible for the best flavor.
    • Leek: Leeks taste like a mild version of an onion, with the same base flavor but far less intensity. They are delicate and sweeter than other members of its cultivar group. Traditionally, the white part and light green middle are eaten, while the green tops are often discarded.
    • Carrots: Carrots add color and sweetness to the vegan cream of chickpea soup recipe.
    • Chickpeas: Canned Chickpeas (Garbanzo beans)
    • Vegetable Broth: I prefer low-sodium vegetable broth. I buy in bulk at Whole Foods.
    • Hungarian Paprika: Hungarian paprika is sweet paprika. The unique and favorable climate made Hungarian paprika so delicious that it became popular worldwide. It's not too hot but has a pleasant sweet taste. Authentic Hungarian paprika gives a one-of-a-kind flavor to many dishes. It doesn't have a smokey flavor like Spanish paprika and is milder than chili.

    Cream of Chickpea Soup Ingredient Substitutions

    • Use dried chickpeas and soak overnight, covered in water. Follow the Instant Pot of slow cooker options in the Tips section below.
    • Yellow onion is an excellent substitute for white onion in recipes.
    • Green onions or scallions are a natural replacement for leeks.
    • Any parsnips replace carrots or try sweet potato or butternut squash.
    • Choose smoked paprika instead of sweet paprika for a smokier flavored soup.

    Hungarian Paprika vs. Smoked Paprika

    However, the difference between Hungarian paprika and regular paprika is flavor. For instance, normal paprika is sweet made from crushed dried chilies. Smoked paprika, on the other hand, uses chilies that are smoke-dried and then crushed. Typically smoked with oak, smoke-dried chilis have a stronger flavor. For example, some people think it tastes a little like liquid smoke in powder form. 

    Garlic, onions, and leeks are cooked in a soup pot on the stove.

    One of my favorite parts of this recipe is it has few ingredients, but it is also cooked in one pan for 20 minutes. As with many of my other soup recipes, I cook in layers.

    • First, cook the onions, garlic, and leeks in a large soup pot over medium heat until the onions are translucent, and the leeks soften and break down.
    Canned chickpeas and carrots are added to the soup pot on the stove.
    • Then add the chickpeas, carrots, and smoked paprika.
    • Notice, salt is not added at all.
    • The salt, which is already in the vegetable broth, is the perfect amount.
    • On the other hand, the smoked paprika provides a natural smoky taste with a slight hint of spice. 
    The vegetable broth is added to the vegan cream of the chickpea soup recipe.
    • Once the vegetable broth is added, bring the soup to a boil, then reduce the heat to simmer, and cover.
    • Next, the soup is blended in batches with a high-speed blender. 
    • Or use an immersion blender if preferred.
    The ingredients of the vegan cream of chickpea soup are blended in a high-speed blender in small batches and added back into the pot.

    Of course, since I made cream of chickpea soup, I topped the soup with my air-fried chickpeas recipe. 

    • While the soup simmers, make the air-fried chickpeas to garnish the soup and add another layer of texture.
    Air-fried chickpeas in a bowl on the counter.

    Recipe FAQs

    Are chickpeas good for you?

    Yes. As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as aiding weight management, improving digestion, and reducing your risk of disease. Additionally, this legume is high in protein and makes an excellent replacement for meat in many vegetarian and vegan dishes

    Are chickpeas carbs or protein?

    Chickpeas, or garbanzo beans, are a type of legume full of protein, fiber, and complex carbohydrates. They are nutrient-dense, meaning they have many useful nutrients but are relatively low in calories.

    Are chickpeas considered a super food?

    Some people consider chickpeas a super food. They come from a plant — in fact, Lane notes they're one of the earliest cultivated vegetables in history — and grow two to three to a pod. However, chickpeas are considered to be both a vegetable and a protein because they're so nutritious.

    Tips

    • Leeks are very dirty and generally have dirt in between their layers. Cut them and rinse them thoroughly to remove any excess debris.
    • When using a blender to puree soups, carefully vent the blender slowly before opening the blender with hot ingredients. This will prevent burns that often occur when blending hot ingredients in a blender.
    • Use a blender, such as Vitamix, designed to blend hot soup ingredients.
    • Try an immersion blender as a shortcut for removing the blender, preventing additional cleanup.
    • If using dry chickpeas instead of canned, soak them overnight, or minimally 6-8 hours. Like other beans, chickpeas benefit from soaking in water, especially if you plan to boil them on the stovetop.
    • However, if you plan to cook them in the slow cooker or instant pot, you do not need to soak them, although you can if you have the time.
    • Soaking dry beans or chickpeas with a teaspoon of baking soda helps them soften.
    • If cooking the chickpeas in an Instant Pot, drain and rinse the chickpeas well, then add to Instant Pot and cover with just enough water to submerge (1 cup soaked chickpeas to require ~2 – 2 ¼ cups water).
    • Pressure cook on high for 15 minutes or up to 17-18 minutes for super buttery, tender chickpeas. For chickpeas with some bite, try 13-14 minutes.
    • The benefit of cooking dried chickpeas in a slow cooker is there is no soaking step — everything is added to the slow cooker, and you turn it on and walk away. Pretty easy. Add 1 pound of dried chickpeas and 7 cups of water to a slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours.

    Try this simple vegan cream of chickpea soup to warm you on a cold winter's night.

    Enjoy More Delicious Vegan Soup Recipes

    • Thai noodle salad
      Vegan Thai Noodle Salad
    • Cold Green Bean Salad
    • zucchini noodle salad recipe
      Fresh Summer Zucchini Noodle Salad
    • Summer Couscous Salad Recipe
      Summer Couscous Salad Recipe

    If you love this vegan cream of chickpea soup, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    cream of chickpea soup recipe

    Cream of Chickpea Soup

    Kathy Carmichael
    This vegan cream of chickpea soup recipe combines savory vegetables and chickpeas blended to a puree and topped with crispy air-fried chickpeas. It all cooks in one pan for 20 minutes.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Soups
    Cuisine American
    Servings 4 servings
    Calories 321 kcal

    Ingredients
      

    • 1 large white onion diced
    • 2 large carrots diced
    • 1 leek diced
    • 1 clove garlic minced
    • 15 ounces chickpeas drained
    • 4 cups vegetable broth
    • 2 teaspoons Hungarian paprika Sweet paprika

    Air-Fried Chickpeas

    • 1 recipe air-fried chickpeas

    Instructions
     

    • In a soup pot, saute garlic, onions, and leeks until onions are translucent.
    • Add carrots and chickpeas; stir to combine.
    • Add the paprika.
    • Add 4 cups of vegetable broth and bring to a boil.
    • Cover and reduce heat to simmer.
    • Cook for 20 minutes.
    • Remove from heat and blend in a high-speed blender
      in batches until smooth.
    • Serve or wait until the ingredients cool, blend, and reheat.
    • Just be sure if you are blending the soup when it's hot, you are very careful.

    Notes

    • Leeks are very dirty and generally have dirt in between their layers. Cut them and rinse them thoroughly to remove any excess debris.
    • When using a blender to puree soups, carefully vent the blender slowly before opening the blender with hot ingredients. This will prevent burns that often occur when blending hot ingredients in a blender.
    • Use a blender, such as Vitamix, designed to blend hot soup ingredients.
    • Try an immersion blender as a shortcut for removing the blender, preventing additional cleanup.
    • If using dry chickpeas instead of canned, soak them overnight, or minimally 6-8 hours. Like other beans, chickpeas benefit from soaking in water, especially if you plan to boil them on the stovetop.
    • However, if you plan to cook them in the slow cooker or instant pot, you do not need to soak them, although you can if you have the time.
    • Soaking dry beans or chickpeas with a teaspoon of baking soda helps them soften.
    • If cooking the chickpeas in an Instant Pot, drain and rinse the chickpeas well, then add to Instant Pot and cover with just enough water to submerge (1 cup soaked chickpeas to require ~2 – 2 ¼ cups water).
    • Pressure cook on high for 15 minutes or up to 17-18 minutes for super buttery, tender chickpeas. For chickpeas with some bite, try 13-14 minutes.
    • The benefit of cooking dried chickpeas in a slow cooker is there is no soaking step — everything is added to the slow cooker, and you turn it on and walk away. Pretty easy. Add 1 pound of dried chickpeas and 7 cups of water to a slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours.

    Nutrition

    Calories: 321kcalCarbohydrates: 56gProtein: 16gFat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 370mgPotassium: 666mgFiber: 15gSugar: 11gVitamin A: 6505IUVitamin C: 8mgCalcium: 122mgIron: 5mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    Get FREE Recipes In Your Inbox :)

    I'll Send You New Recipes When I Post!

    Invalid email address
    We promise not to spam you. You can unsubscribe at any time.
    Free Recipes On The Way! :)- Kathy

    More Soups

    • creamy lentil soup recipe
      Easy Creamy Lentil Soup
    • Vegan Minestrone Recipe
      Vegan Minestrone Soup Recipe
    • Vegan Easter
      Vegan Easter Recipes
    • vegan carrot soup recipe
      Vegan Roasted Carrot Soup

    Reader Interactions

    Comments

      5 from 5 votes (4 ratings without comment)

      Did you make this recipe? Leave a reply below! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Meg

      May 28, 2024 at 8:05 pm

      5 stars
      This recipe will be on rotation, it’s delicious. Its simplicity lends to mixing it up a bit. I overcooked some chickpeas for another dish (oops) so glad I found this recipe. I used the smoked paprika, added fresh thyme , a swirl of coconut milk at blending, and garnished with garden scallions. It was a hit! Thanks!

      Reply
      • Kathy Carmichael

        May 29, 2024 at 5:30 am

        Hi Meg, what a great way to turn an oops into recipes you loved. I made this recipe again recently and added roasted mushrooms, which were a great addition. If you like mushrooms, give it a try. Thanks for the feedback. I appreciate you taking the time to rate the receipt and comment.

        Reply
    2. Susan

      April 08, 2021 at 9:47 am

      You have Hungarian paprika in your list of ingredients but then you say to use smoked paprika in the recipe. I have both paprikas in my cabinet and they are not the same thing. I don’t understand.

      Reply
      • Kathy Carmichael

        April 08, 2021 at 10:57 am

        Susan, I'm sorry. It should say sweet, not smoked. Hungarian paprika is the same as sweet paprika. In the US it is different, so I wanted to make sure to specify for those living outside the US. But, apparently, I made a typo. Thank you for the head's up. Much appreciated.

        Reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Light and Delicious Vegan Spring Food Recipes

    • vegan tuna pasat salad recipe
      Vegan Tuna Pasta Salad
    • chickpea burger recipe
      Chickpea Burger
    • Watermelon quinoa salad recipe
      Watermelon Quinoa Salad
    • BEET BURGER
      Vegan Beet Burger Recipe
    • carrot dog recipe
      Carrot Dogs
    • miso mushrooms
      Miso Glazed Mushrooms

    Top 50 Recipes Cookbook

    Popular Vegan Dishes

    • vegans tir fry recipe
      The Best Vegan Stir Fry
    • mango salad
      Simple Mango Kale Salad
    • lentil meatloaf
      The Best Vegan Meatloaf
    • vegan chicken salad
      Best Vegan Chicken Salad
    • easy bean salad recipe
      Bean Salad With Oil Free Dressing
    • vegan drunken noodles recipe
      Easy Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    68 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.