Creamy Roasted Garlic Chickpea Soup
A rich and flavorful Creamy Roasted Garlic Chickpea Soup that combines the sweetness of roasted garlic with the heartiness of chickpeas.
Equipment
- Oven
- large pot
- blender
Ingredients
- 2 heads garlic top sliced off crosswise
- 2 tablespoons olive oil plus extra for drizzling
- 1 whole yellow onion chopped
- 3 cups cooked chickpeas drained and rinsed
- 4 cups vegetable broth
- water
- ½ teaspoon fine salt and more to taste
- freshly ground black pepper to taste
- freshly squeezed lemon juice
- 1 small bunch dark leafy greens such as spinach, Swiss chard, or kale (about 4-5 cups chopped)
Instructions
- Preheat your oven to 400F. Lightly drizzle the garlic heads with olive oil. Wrap each head in foil and roast for 45 minutes, or until the cloves are becoming caramelized and the garlic is very fragrant.
- Heat the olive oil in a large pot over medium heat. Add the onion. Cook for 5-7 minutes, stirring often, or until the onion is tender and clear. Add the chickpeas, broth, 1 cup of water, salt, and pepper. Cover the pot and bring the mixture to a simmer.
- Transfer the mixture in the pot to a powerful blender. Squeeze the roasted garlic cloves from both heads of garlic into the blender. Blend the ingredients on high till the mixture is very smooth.
- Transfer the pureed soup back to the pot and bring to a simmer. Add the greens and cook for another 7-10 minutes, or until the greens are very tender. Stir in freshly squeezed lemon juice to taste and add up to one extra cup of water if the soup is too thick for your liking. Adjust salt and pepper to taste. Serve.
Notes
If you like, you can roast the garlic 1-3 days ahead of time and store it in the fridge until you’re ready to blend.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 500mgPotassium: 500mgFiber: 10gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 3mg
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