Creamy Chickpea Soup

This vegan chickpea soup is loaded with protein and fiber-rich legumes, tender artichoke hearts, spinach, and the most flavorful creamy golden broth.

Course Soup

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 319kcal

Author Stacey Eckert

Equipment

6-Quart Dutch Oven
Immersion Blender

Ingredients

¼ cup vegetable broth or water (to saute) or 2 tbsp olive oil
1 medium red onion diced
2 medium celery stalks sliced
6 medium garlic cloves minced
1 tbsp Italian seasonings
1 tsp cumin
¼ tsp turmeric
¼ tsp ground cinnamon
1 tsp crushed red pepper flakes
1 bay leaf
½ tsp salt
¼ tsp black pepper
(2) 14 oz cans chickpeas rinsed and drained
(2) 14 oz cans green lentils rinsed and drained
4 cups vegetable broth
2 cups water (or vegetable broth)
10 oz frozen spinach
9 oz jar artichoke hearts (in water) roughly chopped
14 oz can coconut milk
1-2 tbsp fresh lemon juice add more to taste

Instructions

In a 6-quart dutch oven (or large pot) over medium heat, sauté the diced red onion and celery in vegetable broth or oil until soft. Add the minced garlic, Italian seasonings, ground cinnamon turmeric, cumin, crushed red pepper flakes, bay leaf, salt, and black pepper. Stir and let it cook for 1 minute to toast the spices.
Add the lentils, chickpeas, vegetable broth, and water. Bring the soup to a simmer and then reduce the heat to medium-low and let it cook for 20 minutes.
Stir in the artichoke hearts, coconut milk, frozen spinach, and lemon juice. Let the soup cook for 5 more minutes or until the spinach has fully defrosted and is warmed through.
Remove the bay leaf and then use an immersion blender to blend a little bit of the soup (pulse it on high for about 1 minute) to help thicken the soup. Be careful not to over blend the soup.
Taste and add more salt and pepper if necessary. Garnish each bowl with a sprinkle of crushed red pepper flakes and black pepper before serving.

Notes

Gently squeeze the brine out of each artichoke heart over the sink to reduce the sodium.
To keep this soup oil-free, make sure that you use jarred artichokes that are packed in water (not oil).
Remember to remove the bay leaf before you blend the soup. Bay leaves edges are very sharp and can be dangerous if ingested!
Use an immersion blender or regular blender to blend the soup to help thicken the consistency.
Store the leftover soup in an airtight glass container in the fridge for 3 days or you can freeze it for a future meal.

Nutrition