Print

Lemony Roasted Garlic Chickpea Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

This Lemony Roasted Garlic Chickpea Soup is a creamy, flavorful dish that combines the rich aroma of roasted garlic with the bright freshness of lemon. Served warm with crispy roasted chickpeas and topped with fried onions and fresh parsley, this soup offers a delightful balance of textures and tastes. Perfect for a cozy meal, it blends wholesome ingredients and simple preparation into a satisfying vegetarian favorite.

Ingredients

Roasted Garlic & Chickpeas

  • 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

Soup Base

  • 1 medium onion, finely diced
  • 4 cups stock (chicken, turkey, or vegetable)
  • 1 lemon, juiced
  • 1 Tablespoon tahini
  • 2 potatoes, peeled and diced

Garnishes

  • 1/4 cup fried onions
  • 1 Tablespoon chopped fresh parsley

Instructions

  1. Prepare the garlic bulbs. Place one garlic bulb on its side and slice 1/2 inch off the top so the tops of the cloves are exposed. Repeat with the second garlic bulb.
  2. Preheat the air fryer. Set air fryer to 375°F and place each garlic bulb in the center of a square of aluminum foil. Drizzle 1 teaspoon of olive oil over each bulb, season with sea salt, and wrap tightly in the foil.
  3. Roast the garlic. Roast garlic in the air fryer at 375°F for 20-25 minutes. Remove and let cool, then remove the cloves from their skins.
  4. Prepare chickpeas for roasting. Drain and rinse the can of chickpeas. Set aside half and dry the remaining half with a paper towel. Place the dried chickpeas in a bowl, drizzle with 2 teaspoons olive oil, sprinkle 2 teaspoons sumac, and season with sea salt.
  5. Roast the seasoned chickpeas. Add the seasoned chickpeas to the air fryer basket and roast at 375°F for 15-20 minutes, or until golden and crispy.
  6. Sauté the onion and garlic. While the chickpeas roast, finely dice the onion. Place it in a large soup pot with 2 teaspoons olive oil and sauté over low heat until translucent and soft. Add the minced garlic and cook for another 1-2 minutes, then remove from heat.
  7. Blend part of the soup base. In a blender pitcher, combine half of the chickpeas (the unroasted ones), 2 cups stock, all roasted garlic cloves, lemon juice, 1/2 tablespoon sea salt, and the sautéed onions. Blend on high until creamy and smooth.
  8. Cook the potatoes. Add diced potatoes to the soup pot with 2 cups stock. Bring to a boil, then cover and simmer for about 15 minutes, or until potatoes are tender.
  9. Combine blended mixture with potatoes. Stir the blended chickpea mixture into the pot with tender potatoes and stock. Warm over medium-low heat without boiling, taste, and adjust seasoning with salt and pepper if needed.
  10. Serve with garnishes. Divide the soup into four bowls. Garnish each with crispy fried onions, roasted crispy chickpeas, remaining sumac, and chopped fresh parsley.

Notes

  • Use vegetable stock for a vegetarian version; chicken or turkey stock can be used for added depth.
  • The tahini adds creaminess and a slight nutty flavor; you can omit if avoiding sesame.
  • Be careful not to overcook the blended soup to maintain its creamy texture.
  • The crispy chickpeas can be stored separately and added just before serving to keep their crunch.
  • If you don’t have an air fryer, roast the garlic and chickpeas in an oven at 375°F for similar times.

Find it online: https://bitezly.com/lemony-roasted-garlic-chickpea-soup-recipe/