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: 1 can chickpeas, drained and rinsed; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 lemon, juiced and zested; 1 cup coconut milk; 2 tablespoons olive oil; Salt and pepper to taste; Fresh thyme or parsley for garnish

Highlighted under: Healthy & Light

I love preparing this Creamy Lemon Chickpea Soup because it combines the vibrant tang of fresh lemons with the heartiness of chickpeas. The blend creates a comforting meal that's perfect for any season, while being easy to whip up on a busy weeknight. I find it a fantastic option for not just lunch, but also as a starter at dinner gatherings. The silky texture and zesty notes make every spoonful a delightful experience, and it also packs a nutritious punch that keeps me feeling energized throughout the day.

Created by

Jenna Rowland

Last updated on 2026-01-18T13:22:18.836Z

Making this Creamy Lemon Chickpea Soup has been a delightful journey for me. The first time I tried it, I was amazed by how perfectly the lemon balanced the earthiness of the chickpeas. I found that using fresh herbs, like thyme or parsley, added a depth of flavor that made the dish truly memorable. Experimenting with the spice levels can also transform it, allowing for a personalized touch that caters to everyone’s palate.

One of my favorite tips is to blend a portion of the soup until smooth while leaving some chickpeas whole for texture. This technique not only enhances the creaminess but also allows the flavors to meld beautifully. When serving, I like to garnish with a sprinkle of lemon zest and a drizzle of olive oil for an extra layer of freshness and appeal.

        Why You'll Love This Recipe
        Bright and zesty flavor that invigorates your palate
Creamy texture that's both comforting and satisfying
Nutritious and filling, perfect for any meal

      

Understanding Ingredients

The chickpeas in this recipe serve as a hearty base, providing protein and fiber that make the soup nutritious and filling. I recommend using canned chickpeas for convenience, but if you opt for dried ones, soak and cook them beforehand. This will take about 1 to 2 hours. When cooked properly, chickpeas should be tender but not mushy, which enhances the overall texture of your soup.

Lemon plays a crucial role, imparting brightness and acidity that elevate the dish. When juicing the lemon, be sure to zest it first; the zest contains aromatic oils that add depth to the flavor. For a milder profile, you can adjust the amount of lemon juice to taste or substitute with lime juice for a unique twist.

Blending Techniques

Using an immersion blender to create a creamy texture is my favorite technique for this soup. It not only saves time but also reduces the mess associated with transferring hot soup to a countertop blender. Ensure you blend until smooth, but leave a few chickpeas whole to maintain some texture; this balance makes every spoonful interesting.

If you prefer a more refined consistency, blending all of the soup will result in a velvety finish. Just remember to allow the soup to cool slightly before transferring it to the blender to avoid any hot splashes that could burn you.

Ingredients

For the Soup

1 can chickpeas, drained and rinsed
1 medium onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 lemon, juiced and zested
1 cup coconut milk
2 tablespoons olive oil
Salt and pepper to taste
Fresh thyme or parsley for garnish

Instructions

Sauté Aromatics

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

Add Chickpeas and Broth

Stir in the drained chickpeas and vegetable broth. Bring the mixture to a gentle simmer and let it cook for 10 minutes to allow the flavors to meld.

Blend the Soup

After simmering, use an immersion blender to blend the soup until creamy, leaving some chickpeas whole for texture if desired. You can also transfer half of the soup to a blender, blend until smooth, and return it to the pot.

Finish with Lemon and Coconut Milk

Stir in the coconut milk, lemon juice, and lemon zest. Season with salt and pepper to taste. Allow it to heat through for about 5 more minutes before serving.

Garnish and Serve

Ladle the soup into bowls and garnish with fresh thyme or parsley. Enjoy your delicious and creamy lemon chickpea soup!

Pro Tips

For a spicier kick, feel free to add a dash of red pepper flakes or a touch of hot sauce to the soup while it simmers. Additionally, this soup can be made ahead of time and stored in the fridge for up to 4 days, allowing the flavors to develop even further.

Make-Ahead and Storage

This Creamy Lemon Chickpea Soup is an excellent make-ahead meal. Prepare the soup, then let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to four days. When you're ready to eat, just reheat it on the stove over low heat, stirring occasionally until warmed through.

If you're looking to freeze it, I recommend leaving out the coconut milk until you reheat the soup. This prevents the milk from curdling upon thawing. The soup can be frozen for up to three months; simply thaw overnight in the fridge before reheating.

Serving Suggestions

This soup can be served as a comforting meal on its own, but it also pairs beautifully with crusty bread or a fresh salad for a light lunch or dinner. A sprinkle of croutons or a drizzle of extra virgin olive oil can elevate the dish even further, adding an appealing crunch and depth of flavor.

For a more casual gathering, consider serving it in small cups as an elegant appetizer. The vibrant color and creamy texture make it visually appealing, perfect for impressing guests. I often recommend a light white wine, like a Sauvignon Blanc, to complement the lemony notes of the soup.

Questions About Recipes

→ Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas! Soak them overnight and cook them until tender before adding them to the soup.

→ Is it possible to make this soup vegan?

Absolutely! This recipe is inherently vegan, as it uses coconut milk instead of dairy.

→ How can I make this soup thicker?

To thicken the soup, simply reduce the amount of broth or add more chickpeas. You can also blend a larger portion of the soup.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread, a fresh salad, or topped with avocado slices for added creaminess.