Van-Style Creamy Garlic Soup with Crispy Chickpeas
Indulge in the warmth of this Van-Style Creamy Garlic Soup, topped with golden, crispy chickpeas for a delightful contrast in texture. This dish finds its roots in Mediterranean cuisine, offering a hearty and flavorful experience that's both comforting and sophisticated.
Equipment
- Oven
- Baking sheet
- Large pot
- Immersion blender or regular blender
- Measuring cups and spoons
Ingredients
- 1 head Garlic cloves, peeled approximately 10-12 cloves
- 3 tbsp Olive oil
- 1 medium Onion, diced
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 tsp Salt
- 1/2 tsp Ground black pepper
- 15 oz can Chickpeas, canned, drained and rinsed
- 1 tsp Paprika
- 1/2 tsp Ground cumin
- 1 tbsp Fresh thyme leaves
- 1 lemon Lemon zest
- 1 tbsp Lemon juice
- 1/4 cup Grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). In a bowl, toss the chickpeas with 1 tablespoon of olive oil, paprika, cumin, and a pinch of salt. Spread them out on a baking sheet and roast for 20-25 minutes, until crispy. Stir halfway through for even crisping.
- Meanwhile, in a large pot, heat the remaining olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the whole garlic cloves to the onion and cook for another 2 minutes, until fragrant.
- Pour in the vegetable broth, bring to a simmer, and cook for 15 minutes. The garlic should be very tender by now.
- Remove from heat and let it cool slightly. Using an immersion blender, blend the soup until smooth. Alternatively, you can use a regular blender, working in batches if necessary.
- Return the pot to the stove over low heat. Stir in the heavy cream, lemon zest, and lemon juice. Season with salt and pepper to taste. Warm through but do not boil.
- Serve the soup in bowls, topped with the crispy chickpeas, fresh thyme leaves, and grated Parmesan cheese if desired.
Notes
For a lighter version, substitute heavy cream with full-fat coconut milk or light cream.
Ensure your chickpeas are thoroughly dried after rinsing for maximum crispiness.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.