Description
This Lemony Roasted Garlic Chickpea Soup is a creamy, flavorful dish that combines the rich aroma of roasted garlic with the bright freshness of lemon.
Ingredients
Scale
- 2 whole bulbs garlic plus 2 cloves, minced
- 6 teaspoons olive oil, divided
- 2 teaspoons sea salt, plus more for seasoning
- 1 (19 oz./540 ml) can chickpeas
- 3 teaspoons sumac
- 1 medium onion, finely diced
- 4 cups stock (chicken, turkey, or vegetable)
- 1 lemon, juiced
- 1 Tablespoon tahini
- 2 potatoes, peeled and diced
- 1/4 cup fried onions
- 1 Tablespoon chopped fresh parsley
Instructions
- Place one garlic bulb on its side and slice 1/2 inch off the top so the tops of the cloves are exposed. Repeat with the second garlic bulb.
- Set air fryer to 375°F and place each garlic bulb in the center of a square of aluminum foil. Drizzle 1 teaspoon of olive oil over each bulb, season with sea salt, and wrap tightly in the foil.
- Roast garlic in the air fryer at 375°F for 20-25 minutes. Remove and let cool, then remove the cloves from their skins.
- Drain and rinse the can of chickpeas. Set aside half and dry the remaining half with a paper towel. Place the dried chickpeas in a bowl, drizzle with 2 teaspoons olive oil, sprinkle 2 teaspoons sumac, and season with sea salt.
- Add the seasoned chickpeas to the air fryer basket and roast at 375°F for 15-20 minutes, or until golden and crispy.
- While the chickpeas roast, finely dice the onion. Place it in a large soup pot with 2 teaspoons olive oil and sauté over low heat until translucent and soft. Add the minced garlic and cook for another 1-2 minutes, then remove from heat.
- In a blender pitcher, combine half of the chickpeas (the unroasted ones), 2 cups stock, all roasted garlic cloves, lemon juice, 1/2 tablespoon sea salt, and the sautéed onions. Blend on high until creamy and smooth.
- Add diced potatoes to the soup pot with 2 cups stock. Bring to a boil, then cover and simmer for about 15 minutes, or until potatoes are tender.
- Stir the blended chickpea mixture into the pot with tender potatoes and stock. Warm over medium-low heat without boiling, taste, and adjust seasoning with salt and pepper if needed.
- Divide the soup into four bowls. Garnish each with crispy fried onions, roasted crispy chickpeas, remaining sumac, and chopped fresh parsley.
Notes
- Perfect for a cozy meal.
- Blends wholesome ingredients and simple preparation.
- Satisfying vegetarian favorite.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Air Fryer and Blender
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg