When I’m not busy making chickpeas into cookie dough dip, I am dreaming of other ways to use them. I always prefer a thick creamy soup over a thin broth soup. My favorite soup growing up was clam chowder. I have a secret, almost all of the soups in our house are creamy and dairy-free because I use beans or chickpeas to thicken them. It is so easy. No tempering the milk or adding flour at just the right time, just simple simmering and melding of flavors.
This chickpea soup has the perfect amount of smoky-ness from the chipotle pepper, but not too much spice. This recipe comes together for a quick weeknight dish with minimal chopping since you will be pureeing everything. I usually use my immersion blender so it a one-pot meal too. Sometimes I’ll toss in some grilled chicken to hearty up this soup a bit more.
I shared the step-by-step instructions for making this recipe in my last virtual cooking party. To join me for my next cooking party grab your seat, and check out all the details here.
Save RecipeIngredients
- 2 Tbsp Olive Oil
- 1 Small Onion, Chopped
- 3 Cloves Garlic, Chopped
- 2 Sprigs Rosemary, Coarsely Chopped
- 1/4 Teaspoon Red Pepper Flakes
- 1 Chipotle Pepper and 2 Teaspoons Adobo Sauce
- 3 Cans Chickpeas, rinsed & drained
- 3 Cups Broth
- 1 Lemon
Instructions
- Heat olive oil over medium heat in a large stock pot. Add onion and saute until soft. Add garlic, rosemary, and crushed red pepper flakes and cook until fragrant, about 1 minute.
- Add chipotle pepper, chickpeas and broth - brith to a boil and reduce heat to simmer.
- Simmer for 30 minutes. Transfer the soup to a blender and blend until smooth. Squeeze lemon juice of 1/2 lemon over soup and stir through.
- Add chicken to make it a complete meal.