Name: Lemony Roasted Garlic Chickpea Soup Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Mediterranean
Ingredients: 2 whole bulbs garlic plus 2 cloves, minced; 6 teaspoons olive oil, divided; 2 teaspoons sea salt, plus more for seasoning; 1 (19 oz./540 ml) can chickpeas; 3 teaspoons sumac; 1 medium onion, finely diced; 4 cups stock (chicken, turkey, or vegetable); 1 lemon, juiced; 1 Tablespoon tahini; 2 potatoes, peeled and diced; 1/4 cup fried onions; 1 Tablespoon chopped fresh parsley

There is something truly soul-satisfying about a warm, tangy bowl of goodness like this Lemony Roasted Garlic Chickpea Soup Recipe. Imagine the deep, mellow flavors of garlic that’s been perfectly roasted into sweet softness, paired with the bright zing of fresh lemon juice and the comforting creaminess of chickpeas and potatoes. It’s a vibrant soup that feels both rustic and elegant, bringing together simple ingredients in a way that’s unforgettable. Whether you’re craving something cozy after a chilly day or want to impress guests with a wholesome starter, this recipe is a must-try that will have everyone asking for seconds.

Ingredients You’ll Need

The image shows a top view of ingredients arranged neatly on a wood surface with a white marbled texture. There are two red potatoes on the left side, above a small white bowl holding a head of roasted garlic with golden soft cloves visible. In the center is a glass bowl filled with a light brown broth, surrounded by a small white bowl with light brown powder, a sprig of fresh green parsley, a small glass bowl of coarse salt, and a small glass jar filled with dark ground spice. Towards the bottom right corner, there is a tan bowl full of pale yellow chickpeas, a whole yellow lemon, a small white bowl of light brown fried onions, and a small white bowl with golden olive oil. Photo taken with an iphone --ar 4:5 --v 7

What’s wonderful about this soup is how the ingredients are straightforward yet thoughtfully chosen, each adding its own magic to the final dish. From the fragrant roasted garlic to the earthy sumac, every element plays a crucial role in building the layers of flavor, texture, and color that make this dish so inviting.

2 whole bulbs garlic plus two cloves, minced: Roasting the garlic softens its sharpness and adds a rich, caramelized depth.
6 teaspoons olive oil, divided: Used for roasting and sautéing, it brings a fruity richness and helps with caramelization.
2 teaspoons sea salt (plus more for seasoning): Essential for enhancing all the natural flavors in the soup.
1 medium onion, finely diced: Adds sweetness and a mellow base to the soup.
1 (19 oz./540 ml) can chickpeas: The star ingredient, providing creaminess and protein.
4 cups stock (chicken, turkey, or vegetable): Adds body and depth without overpowering the main flavors.
1 lemon, juiced: Lifts the entire soup with vibrant acidity and freshness.
1 tablespoon tahini: Offers a subtle nuttiness that complements the chickpeas beautifully.
2 potatoes, peeled and diced: Give a hearty texture and help thicken the soup naturally.
3 teaspoons sumac: This Middle Eastern spice adds a tangy, slightly fruity kick and gorgeous color.
1/4 cup fried onions: Provide a crunchy, savory garnish for delightful contrast.
1 tablespoon chopped fresh parsley: Brings a bright herbal note and freshness to finish the dish.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Lemony Roasted Garlic Chickpea Soup Recipe

Step 1: Roast the Garlic

Start by prepping the garlic bulbs — slice off the top to expose the cloves so they roast evenly and release all that sweet aroma. Wrapping each bulb in foil with a drizzle of olive oil and a sprinkle of salt ensures the garlic softens beautifully without drying out. The roasting process in an air fryer at 375°F for about 20 to 25 minutes transforms the garlic into a golden, tender delight that will give your soup unmatched depth.

Step 2: Prepare and Roast Chickpeas

While the garlic is roasting, work with the chickpeas by rinsing and drying half of them. Toss these with olive oil, sumac, and salt, then roast them until they’re crispy and golden. These will add an irresistible crunchy texture to the finished soup. Meanwhile, keep the other half of the chickpeas ready to blend into the creamy base.

Step 3: Sauté Onions and Garlic

In a large soup pot, gently sauté the diced onions in olive oil until they turn soft and translucent. Add the minced garlic cloves and cook just a bit more to bring out their flavor. This step builds a savory foundation for your soup, making each spoonful bursting with warmth and comfort.

Step 4: Blend the Chickpea Mixture

Combine half of the chickpeas, part of the stock, all the roasted garlic cloves, lemon juice, the sea salt, and the sautéed onion mixture in a blender. Blend until creamy and smooth with no lumps. This luscious blend will form the base of your soup, marrying brightness with hearty creaminess.

Step 5: Cook Potatoes and Combine

Add peeled and diced potatoes to the soup pot along with the remaining stock. Bring it to a boil and let it simmer until the potatoes are tender—about 15 minutes. Then, gently stir in the creamy chickpea blend. Keep the soup warm on low heat, letting all the flavors marry together without boiling.

Step 6: Final Seasoning and Garnish

Give your soup a taste and adjust salt and pepper as needed. Ladle it into bowls, and top generously with those crispy roasted chickpeas, fried onions, a sprinkle of sumac, and fresh parsley. Every bite combines creaminess, crunch, tartness, and herbal freshness for a truly memorable meal.

How to Serve Lemony Roasted Garlic Chickpea Soup Recipe

The image shows a clear round glass bowl filled with roasted chickpeas that are golden brown with a slightly crispy texture and specks of black seasoning visible on their surface. The bowl sits on a light wooden surface with fresh green parsley leaves placed behind it, adding a fresh contrast to the warm colors of the chickpeas. The background and surface appear as a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The crispy roasted chickpeas and fried onions are absolute game changers, adding texture and contrast to this smooth soup. Fresh chopped parsley adds a pop of color and a subtle herbal freshness that lightens the dish beautifully. A final dusting of sumac brings extra lemony brightness and an aromatic punch that ties all the flavors together.

Side Dishes

This soup pairs wonderfully with warm crusty bread or garlic naan for dipping. A simple side salad with fresh greens and a light vinaigrette complements the richness of the soup perfectly, making for a balanced, satisfying meal.

Creative Ways to Present

For a cozy dinner party, serve the soup in rustic bowls, drizzling extra tahini on top for sweetness and creaminess. Add a few microgreens or edible flowers for elegant color. If you want to get playful, serve small portions with a side of crunchy toasted chickpeas in mini glass jars for guests to sprinkle as they like.

Make Ahead and Storage

Storing Leftovers

This soup keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to preserve freshness and thickening may occur, but simply stir in a splash of stock or water when reheating.

Freezing

You can freeze the soup for up to 3 months. Freeze in individual portions for easy thaw and reheat. Keep the crispy toppings separate until serving to preserve their crunch.

Reheating

Reheat gently on the stovetop or microwave, stirring occasionally. Add extra stock or water if it becomes too thick. Garnish fresh to keep that wonderful texture and taste intact.

FAQs

Can I make this soup vegan?

Absolutely! Just use a vegetable stock instead of chicken or turkey stock, and it’s completely plant-based. The tahini and roasted garlic give it plenty of depth and creaminess.

What if I don’t have an air fryer?

No worries! You can roast the garlic and chickpeas in a conventional oven at 375°F on a baking sheet, just keep an eye to prevent burning—usually around the same time.

Is there a substitute for sumac?

If you can’t find sumac, lemon zest or a splash of fresh lemon juice can bring similar brightness, though you will miss out on sumac’s unique fruity tang and color.

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook them ahead of time since dried chickpeas require a longer preparation process. Once cooked, they can be used just like canned chickpeas in this recipe.

What type of potatoes work best?

Starchy potatoes like Russets or Yukon Golds are ideal for this soup because they break down nicely, helping to create a velvety texture without becoming too mushy.

Final Thoughts

This Lemony Roasted Garlic Chickpea Soup Recipe is a delightful treasure — bursting with bright, savory, and creamy layers that make every spoonful a true hug in a bowl. I can’t wait for you to make it and enjoy those perfectly roasted garlic cloves paired with crispy chickpea bites and that fresh, lemony zing. Once you try it, I’m sure it will become one of your go-to dishes, warming your kitchen and your heart alike.