IRRESISTIBLE Creamy Chickpea Soup | HEALTHY Gluten Free + Vegan Recipe

This Creamy Chickpea Soup, known as Crema de Garbanzos, is what honest home cooking is all about. We’re talking basic pantry staples, a ton of great flavors and all done in just 30 minutes. Serve it warm or even chilled, and always next to a crunchy baguette for a complete meal.

To make this soup, I used canned chickpeas, including the liquid in the can. But you can always use dried chickpeas if you like. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender. Make sure to reserve some of the cooking water to puree the chickpeas later on.

I topped off the soup with some sauteed spinach. Which truly takes this dish to the next level. I used fresh bagged spinach. You can also use frozen spinach. Just make sure to fully thaw out beforehand and pat completely dry.

TIPS & TRICKS to Make this Recipe: If making this soup for future use, It will hold for up to 3 to 4 days in the fridge and up to 3 months in the freezer. Just whisk in some water before serving to bring back that creamy goodness.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL I USED (10% OFF Your Order with Coupon ONAFORK)

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Watch the Video Below on How to Make this Creamy Chickpea Soup

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Creamy Chickpea Soup

Course Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 20 minutes

Servings 2

Calories 537 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 4 tbsp extra virgin olive oil 60 ml
• 1 onion
• 4 cloves garlic
• 2 carrots
• 1 leek
• 1/2 tsp sweet smoked Spanish paprika 1.25 grams
• 1/2 tsp ground cumin 1.50 grams
• 1 can chickpeas 15.5 oz / 440 grams
• 3 oz fresh bagged spinach 100 grams
• sea salt & black pepper

Instructions

1. Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

2. While the oil is heating, roughly chop the onion, garlic and leek and cut the carrot (peeled) into small chunks

3. Add the chopped vegetables into the hot fry pan, mix every 1 to 2 minutes so everything evenly cooks, after 6 to 7 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then remove from the heat and set aside

4. In the meantime, drain a can of chickpeas (including the liquid) into a tall plastic cylinder, using a hand blender, blend together until you get a smooth puree, you can also use a food processor, stand up blender or nutri-bullet

5. Once the vegetables in the pan are cool enough to handle, about 5 minutes, add into the cylinder with the chickpea puree, then season generously with sea salt & black pepper, blend together until you get a smooth puree

6. Heat the same fry pan with a low-medium heat and add in the chickpea and vegetable puree, slowly whisk in between 1/2 cup to 1 cup (120 ml to 240 ml) water or until you end up with a creamy texture, then simmer

7. While the soup is simmering, heat a separate fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

8. After a couple of minutes add in the spinach, add in batches to not over-crowd the pan, mix with the olive oil so it easily wilts, once all the spinach has been added and it's lightly wilted, season with sea salt & black pepper, mix together and remove from the heat

9. Transfer the simmering soup into shallow bowls, top off with the sauteed spinach and garnish with some canned chickpeas, enjoy!

Recipe Notes

Get the Extra Virgin Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

Nutrition Facts

Creamy Chickpea Soup

Amount Per Serving

Calories 537 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 4g25%

Polyunsaturated Fat 5g

Monounsaturated Fat 22g

Sodium 700mg30%

Potassium 954mg27%

Carbohydrates 51g17%

Fiber 14g58%

Sugar 7g8%

Protein 14g28%

Vitamin A 15207IU304%

Vitamin C 27mg33%

Calcium 195mg20%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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