Creamy Chickpea Soup

Beans can be puréed to make a creamy soup without the cream.

Serves: 6Hands-on: 10 minutesTotal: 4 hours 40 minutesDifficulty: Easy

Serves: 6


  • 1 small onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 2 cans (15 oz.) chickpeas, drained and rinsed
  • 5 cups vegetable broth
  • 1 tsp. salt
  • 1⁄2 tsp. ground cumin
  • 1 1⁄2 Tbsp. lemon jiuice
  • 1 Tbsp. olive oil


  • In a 4-quart slow cooker, combine onion, garlic, chickpeas, broth, salt, and cumin. Cover and cook on low for 4 hours.
  • Allow to cool slightly, then process the soup in a blender—carefully, in batches—or by using an immersion blender.
  • Return the soup to the slow cooker; add lemon juice and olive oil and heat on low for an additional 30 minutes. Serve hot.