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Crema de Garbanzos (Chickpeas Pureed Soup)

Chickpeas Soup Recipe

Erica Dinho
5 from 13 votes
Prep Time 5 minutes
Cook Time 2 hours
Course Main Course
Cuisine Colombian
Servings 4 servings
Calories 724 kcal


  • 3 tablespoons of butter
  • ½ small onion diced
  • 3 scallions finely chopped
  • 1 garlic clove minced
  • Salt and pepper to taste
  • 1 teaspoon of ground cumin
  • ½ pound dried chick peas soaked overnight
  • 6 cups beef broth
  • 2 cups heavy cream
  • ½ cup chopped fresh cilantro


  • Place a medium soup pot over medium heat. Add the butter, onions, scallions, garlic, ground cumin, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes.
  • Drain and rinse the chickpeas and add them to the pot with the beef broth. Bring the pot to a boil over high heat, and then reduce heat to low, cover, and cook at a simmer until the chickpeas are tender about 2 hours.
  • In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pot.
  • Add the heavy cream and chopped cilantro. If the soup is too thick, thin it with water. Ladle the soup into bowls and garnish each bowl with chickpeas and cilantro.


Calories: 724kcalCarbohydrates: 40gProtein: 19gFat: 56gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gCholesterol: 134mgSodium: 1488mgPotassium: 875mgFiber: 10gSugar: 10gVitamin A: 2394IUVitamin C: 7mgCalcium: 180mgIron: 5mg
Keyword bean soup
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