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 (15 oz) chickpeas, drained and rinsed; 1 large onion, diced; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup coconut milk; Juice of 2 lemons; 1 teaspoon ground cumin; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Healthy & Light

I absolutely love a good soup, and this Creamy Lemon Chickpea Soup quickly became one of my favorites. The blend of fresh lemon juice and chickpeas creates a wonderful balance of creaminess and zest that brightens any meal. Made in just a short time, it’s my go-to recipe for busy weeknights or a cozy lunch. Each spoonful wraps me in warmth and flavor, making it a delightful comfort dish that I know I can come back to again and again.

Created by

Ainsley Harper

Last updated on 2026-01-18T12:16:11.238Z

When I first made this soup, I wasn’t quite sure how the flavors would meld together. The combination of creamy chickpeas and a bold splash of lemon was something I had never tried before. With just a few ingredients, I was pleasantly surprised at how rich and comforting it turned out to be!

One of my favorite tips is to balance the acidity of the soup with a touch of coconut milk for creaminess. It not only adds a layer of richness, but it also complements the lemon beautifully. Now, this recipe is a staple in my home, always bringing smiles and satisfaction.

        What You Will Love About This Soup
        Zesty lemon flavor that brightens the palette
Creamy texture that satisfies and warms the soul
Nutritious chickpeas packed with protein and fiber

      

The Role of Chickpeas

Chickpeas are the star ingredient of this creamy soup, providing a rich source of protein and fiber that contributes to its heartiness. They not only enhance the nutritional value but also lend a subtly nutty flavor that pairs beautifully with the zesty lemon. When cooking, make sure to drain and rinse the canned chickpeas to remove excess sodium and any canning liquid, which can sometimes impart an off taste.

If you're feeling adventurous, consider using dried chickpeas instead. Just remember to soak them overnight and cook them until tender, which usually takes about 1-2 hours on the stovetop. This can elevate the flavor profile even further, as freshly cooked chickpeas often have a more vibrant taste and texture.

Perfecting the Texture

To achieve that delightful creamy consistency, blending the soup is crucial. Using an immersion blender can provide a smooth texture without the need to transfer the hot soup to a traditional blender. However, if you use a standard blender, allow the soup to cool slightly before blending in batches and ensure to secure the lid firmly to prevent splatters.

After blending, if you find the soup too thick for your liking, feel free to add extra vegetable broth or a splash of water to reach your desired consistency. Just remember to adjust the seasoning accordingly, as additional liquid can dilute the flavors.

Storage and Serving Suggestions

This Creamy Lemon Chickpea Soup keeps well in the refrigerator for up to three days, making it an ideal dish for meal prep. When storing, consider portioning it into airtight containers for easy reheating. To reheat, simply warm it in a pot over medium heat, stirring occasionally until heated through. If it thickens as it sits, adding a little broth will help restore the original creamy texture.

For a delightful twist, serve this soup with a dollop of yogurt or a sprinkle of feta cheese on top. You can also add a side of crusty bread or a fresh salad to complete the meal. If you wish to experiment, try adding a handful of spinach or kale during the last few minutes of cooking for an extra nutritional boost and vibrant green color.

Ingredients

For the Soup

1 can (15 oz) chickpeas, drained and rinsed
1 large onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
Juice of 2 lemons
1 teaspoon ground cumin
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Sauté the Aromatics

In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then, stir in the minced garlic and cook for an additional minute.

Add Chickpeas and Broth

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

Blend and Finish

Remove the pot from heat and use an immersion blender to puree the soup until smooth. Stir in the coconut milk, lemon juice, cumin, and season with salt and pepper. Return to the heat briefly to warm through.

Serve

Ladle the soup into bowls and garnish with freshly chopped parsley. Enjoy warm!

Pro Tips

For added protein, feel free to add cooked chicken or tofu. Pair with crusty bread to soak up the delicious flavors.

Flavor Twists

While this soup is wonderful as is, there are plenty of ways to customize the flavor. Adding a tablespoon of tahini can introduce a nutty depth and enhance the creaminess. Alternatively, a dash of paprika or a sprinkle of red pepper flakes can provide a lovely heat that contrasts beautifully with the lemon's acidity. Consider also using different herbs, like dill or cilantro, for an aromatic twist.

If you enjoy the brightness of citrus, you could experiment with a mix of lemon juice and lime for a more complex flavor. Zest from the lemons before juicing can also add an extra layer of citrus aroma that elevates the overall experience.

Dietary Adjustments

To make this soup dairy-free, the coconut milk is a fantastic choice; however, if you need a nut-free option, consider using oat milk or another plant-based milk with a creamy texture. If you're looking to reduce fat, you can replace the coconut milk with a lower-fat alternative, though keep in mind that this might slightly alter the overall creaminess.

For a gluten-free version, ensure the vegetable broth is labeled gluten-free. This is particularly important if you are dealing with dietary restrictions, as even small amounts of gluten can cause issues for those with sensitivities or celiac disease.

Scaling the Recipe

This recipe can easily be scaled up or down, depending on your needs. For a larger gathering, simply double the ingredients, and be sure to use a large pot to allow for sufficient space as the soup simmers. Conversely, if making a smaller batch, you can halve the ingredients and still enjoy the same savory goodness.

When scaling, keep an eye on the cooking time as well; larger quantities may take slightly longer to heat through, while smaller amounts will cook more quickly. Adjust the seasoning gradually, tasting as you go to achieve the perfect balance.

Questions About Recipes

→ Can I use other beans instead of chickpeas?

Absolutely! You can substitute with white beans or lentils for a different flavor profile.

→ How can I make this soup vegan?

This recipe is already vegan-friendly since it uses vegetable broth and coconut milk.

→ Can I prepare this soup ahead of time?

Yes, you can make the soup ahead of time and store it in the refrigerator for up to three days. Just reheat before serving.

→ Is it okay to add other vegetables?

Definitely! Feel free to add spinach, kale, or any other veggies you enjoy for more nutrition.