You are here: Home » Recipes » Creamy Chickpea Soup Creamy Chickpea Soup Recipe by Our Cookbook Collection Yield servings PrintEmail Ingredients 1 tablespoon olive oil or safflower oil1 large leek, white and light parts only, cut in half lengthwise and thinly sliced4 large garlic cloves, minced1 large sweet red pepper, diced2 cups low-sodium chicken or vegetable stock2 cups water2 (19-ounce) cans chickpeas, drained and rinsed1 teaspoon chopped fresh thyme, or 1/4 teaspoon (1 mL) dried thyme1 bay leaf2 tablespoons fresh lemon juice2 tablespoons chopped fresh cilantro or flat-leaf parsley Freshly ground pepper Instructions In a large saucepan, heat oil over medium heat. Add leek, garlic, and red pepper and saute for 4 minutes. Add stock, water, chickpeas, thyme, bay leaf, lemon juice, and cilantro or parsley and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat, let cool slightly, and discard bay leaf. Partially puree soup in the saucepan using an immersion blender, or transfer a portion of the soup to a blender or food processor and blend until smooth, then return pureed soup to the saucepan and simmer until heated. Season with pepper to taste. From For The Love of Soup by Jeanelle Mitchell/Whitecap Books.