Creamy Chickpea Soup with a Spicy Chili Oil

I usually menu plan before I do my Sunday prep for the week. That sounds logical right? Well, I decided that I was too lazy to bother this week and just made up a bunch of random food and thought that I would figure it out as I go along. Staring at me in my fridge was a large batch of lovely chickpeas. With the rain coming down hard, as it does on the Island in October, I was really just craving soup. Hot, creamy, comforting soup that warms from the inside out. The chickpeas add great protein but also make this soup incredibly creamy without having to add a ton of cream. This is a good thing since I’d hate to ruin all my hard work during my Insanity training.

Now you can use canned chickpeas if you want, but the recipe works either way. I’ve made a few notes in the recipe to easily convert this soup for vegetarian and vegan readers.

Creamy Chickpea Soup with a Spicy Chili Oil

  • 2 leeks, whites only, (the greens make great stock)
  • 1 tsp  coconut oil
  • 3 garlic cloves, minced
  • 3  cups of cooked chickpeas 0r 1 cup raw (soaked over night and cooked until tender)
  • 1 medium carrot diced
  • 4 cup of vegetable or chicken broth (homemade if possible)
  • 2 bay leaves
  • 1 sprig of fresh thyme
  • 1/2 cup half and half (optional for vegans or substitute coconut milk)
  • Salt and Pepper to taste

Start by making the Chili Oil (recipe to follow). Clean and thinly slice the leeks. In a large pot over medium heat, melt the coconut oil and cook the leeks for 5 minutes. Add the minced garlic and cook for another minute. Meanwhile peel and dice the carrot. Add the remaining ingredients. Bring the soup to a boil and simmer until carrots are tender, approximately 20 minutes.  Allow the soup to cool a little. Remove the bay leaves. Using an emulsion blender, food processor or blender, puree the soup until smooth. Note: Be very careful if using a traditional blender as the compressed heat from the soup can cause the top of the blender to shoot off.

Chili Oil

  • 1/4  cup olive oil
  • 1 tsp dried chilies

In a small pan over low heat, gently warm the oil and the chilies. Be careful not to heat the olive oil too much, warm to the touch is what we’re after, so as not to ruin the healthy properties of olive oil. Remove from the heat source and allow the chilies to soak in the oil while the soup is cooking. Taste the oil and adjust the spiciness by adding more oil if it’s too hot. If it’s not hot enough, return to the stove and warm it up one more time. The flavor will develop the longer it sits.

Soup recipe makes 6 cups: 200 calories per cup (not including the oil)

I’m sharing this with This Chick Can Cook, Real Food Wednesday’s , Simple Lives Thursdays, Pennywise Platter, Full Plate Thursdays, Sunday Night Soup Night and Gluten Free Wednesday’s.

19 Responses to Creamy Chickpea Soup with a Spicy Chili Oil

  1. Koko October 12, 2011 at 4:12 pm #

    Wow, I think that soup is literally the only way I have not eaten chickpeas. It’s about time I try…this looks delicious, hearty, and warming. Mmmmm!

  2. Andrea (From Seed to Stomach) October 12, 2011 at 7:24 pm #

    Oh my gosh. Why have I never thought of chick pea soup! Can’t wait to try this!!

  3. Kelly October 13, 2011 at 12:35 am #

    What a beautiful photo and brilliant idea for soup. Love the chick pea with all the inclusions; the leek is lovely. And, the hot chili oil… wow, what a great touch!

  4. Jeanette October 13, 2011 at 11:32 am #

    What a pretty, creamy soup full of protein. The hot chili oil sounds like it makes the soup!

  5. Stephanie October 13, 2011 at 7:03 pm #

    Delicious! I enjoy pureed chickpea and vegetable soups enough so that I’ll be having a winter squash and chickpea one tonight. Slight complaint though: why not carmelize the light green parts of the leek too? It’s always a pain to have to do two recipes when you could have just used most of one leek. (If not, may I suggest carmelizing those light green parts with another leek, thyme, and a dash of wine and then serving with grilled mushrooms over the grain of your choice?)

    Also, you’ll probably want to pull that bay leaf out before pureeing… ;-)

    • France Morissette October 13, 2011 at 9:29 pm #

      Hi Stephanie, Great suggestion about the leek greens. I reserve the greens to make a stock along with other things I have kicking around. If you don’t make you’re own vegetable stock, putting the light green part in isn’t a problem. For most people it’s a texture thing. Since the soup is pureed, it matters a lot less. It’s your preference really. Delicious suggestion about the grilled mushrooms:)

  6. Linda October 14, 2011 at 2:11 pm #

    What a great idea for a soup! I’ve never thought of creaming chickpeas in a soup. The oil drizzle sounds fabulous. I do cook my beans ahead of time and keep them in the freezer so I could make this soup any time!

  7. Joanne October 14, 2011 at 2:51 pm #

    I am a HUGE meal planner as well and cooking-on-the-spot kind of makes me nervous. I love a good chickpea-infused meal and this soup sounds perfect! Super healthy but also super delicious.

  8. Miz Helen October 15, 2011 at 6:11 pm #

    What a beautiful presentation for a fabulous soup. I love the addition of the Chile Oil, I can’t wait to try it. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week end and come back soon!
    Miz Helen

  9. JoAnn Ryan October 17, 2011 at 6:11 pm #

    Thyme, coconut milk and chick peas… looks delicious… and healthy!

    JoAnn

  10. Debbie @ Easy Natural Food October 19, 2011 at 4:01 am #

    I love chickpeas, so this sounds really yum to me! I’m going to be hosting a blog carnival specifically for soups, stocks and chowders, starting this Sunday. I would love it if you would come over and post this recipe. Here’s a link with more info.

    http://easynaturalfood.com/2011/10/17/introducing-sunday-night-soup-night/

    I hope to see you there!
    Debbie

  11. France October 19, 2011 at 5:24 pm #

    Thanks Debbie. I’ll have to swing by and check it out!

  12. Debbie @ Easy Natural Food January 11, 2012 at 12:40 am #

    This soup looks so beautiful and tasty! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

  13. Amanda @ Traditional Foods January 22, 2012 at 8:13 pm #

    France,

    I am doing a post this week at Traditional-Foods.com on coconut milk and was hunting for soup recipe examples and will be linking to this one. I just can’t get over the picture and would like to include a thumbnail of it, linked back here. Do you mind? :)

    Amanda

  14. Amber March 1, 2012 at 5:02 am #

    Hi There France,

    Just a note to let you know I shared your awesome soup recipe on my monthly recipe round-up. If you get a chance, come on over and check out the other delightfully comforting soups.

    http://www.thetastyalternative.com/2012/02/monthly-round-up-february-2012.html

    Slurp-Slurp!

    Hugs,
    –Amber

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