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 cream of chickpea soup recipe instead of putting chickpeas in soup. And, I was pleasantly surprised.
My kitchen, although my favorite room in my house, is my test kitchen. Despite the numerous experiments gone bad, 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 or 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.
WHAT ARE 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.
WHAT INGREDIENTS ARE IN CREAM OF CHICKPEA SOUP RECIPE?
Despite the simplicity of this recipe, the flavors are incredible. Of course, the combination of onions, garlic, and leeks are 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.
INGREDIENTS
- White onion
- Garlic
- Leek
- Carrots
- Canned Chickpeas (Garbanzo beans)
- Vegetable Broth
- Hungarian paprika
THE DIFFERENCE BETWEEN HUNGARIAN PAPRIKA AND REGULAR 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.
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, I cook the onions, garlic, and leeks.
Then I 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 spice hint.
Once the vegetable broth is added, you boil, cover, and walk away, which of course, is another reason to love cream of chickpea soup. Next, the soup is blended with a high-speed blender in batches.
Of course, since I made cream of chickpea soup, I topped the soup with my air-fried chickpeas recipe.
IF YOU'RE LOVE SOUP, CHECK OUT THESE FABULOUS SOUP RECIPES
- Cauliflower Potato Soup
- Quinoa Vegetable Soup
- Creamy Vegetable Soup
- Potato Soup
- Cream of Broccoli Soup
- Vegan Tortilla Soup
- Vegetable Barley Soup
- Carrot Soup
- Vegan Italian Wedding Soup
- Hungarian Mushroom Soup
Cream of Chickpea Soup Recipe
Cream of chickpea soup recipe is a combination of savory vegetables and chickpeas blended to a puree and topped with crispy oil-free air-fried chickpeas. It all cooks in one-pan in 20 minutes.
Ingredients
- 1 large white onion, diced
- 2 large carrots, diced
- 1 leek, diced
- 1 clove garlic, minced
- 1 15 ounce can chickpeas, drained
- 4 cups vegetable broth
- 2 teaspoons Hungarian paprika
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 medium-low
- Cook for 20 minutes
- Remove from heat and blend in a high-speed blender in batches until smooth.
- I wait until it's cool, blend, and then reheat.
- Just be sure if you are blending the soup when it's hot, you are very careful.
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Nutrition Information
Yield
4 servingsServing Size
1Amount Per Serving Calories 264Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 249mgCarbohydrates 46gFiber 12gSugar 11gProtein 13g
Nutrition facts may not be 100% accurate.
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! š
Susan
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 donāt understand.
Kathy Carmichael
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.