IRRESISTIBLE Creamy Chickpea Soup | HEALTHY Gluten Free + Vegan Recipe

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and suitable for dairy-free diets.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Heat a large fry pan over medium heat and add 2 tbsp of extra virgin olive oil.

Roughly chop 1 medium-sized onion and 4 cloves of garlic.

Cut 2 peeled carrots into small chunks and roughly chop 1 leek.

Add the chopped vegetables into the hot fry pan and mix to coat in olive oil, sautéing for 6 to 7 minutes until lightly sautéed.

Add 1/2 tsp of sweet smoked Spanish paprika and 1/2 tsp of ground cumin to the vegetables and mix.

Remove the pan from heat and let the vegetables cool for a few minutes.

Drain a can of chickpeas (15 1/2 oz) and reserve the aquafaba.

Blend the chickpeas with the cooled vegetables in a tall plastic cylinder until smooth, seasoning with sea salt and black pepper.

Heat the same fry pan over low medium heat and add the chickpea and vegetable puree.

Slowly whisk in 1/2 cup to 1 cup of water until achieving a creamy texture.

In a separate fry pan, heat 2 tbsp of extra virgin olive oil over medium heat and add 100 grams of fresh spinach, mixing until lightly wilted.

Season the spinach with sea salt and black pepper and remove from heat.

Serve the creamy soup in a shallow bowl, topped with sautéed spinach and reserved chickpeas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary