Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
- Stir in the cumin, allowing it to toast for another minute until fragrant.
- Add the chickpeas and vegetable broth, bringing the mixture to a gentle simmer.
- Pour in the coconut milk and season with salt and pepper to taste. Let it simmer for another 10 minutes.
- Blend the soup using an immersion blender until you reach your desired consistency. You can also transfer the soup to a blender in batches if you prefer it completely smooth.
- Taste and adjust seasoning, then serve hot, garnished with fresh parsley.
Notes
Don’t skip sautéing the onions and garlic; it deepens the flavor remarkably. Use full-fat coconut milk for an extra creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan