Description
A comforting and hearty Vegan Garlic Chickpea Soup that combines the robust flavor of garlic and the nourishing qualities of chickpeas, perfect for cold evenings.
Ingredients
- 1 Tbsp olive oil, plus more for drizzling
- 3 large garlic cloves, minced or pressed
- 1 tsp paprika
- 1 tsp dried rosemary
- ½ tsp dried thyme
- ¼ tsp chili flakes
- 2 cans (15 oz each) chickpeas
- 1 (6 oz) large potato, diced
- 2 cups (480 ml) low-sodium vegetable broth
- Salt and black pepper, to taste
Instructions
- In a blender, purée one can of chickpeas with its liquid until smooth.
- Heat olive oil in a pot over medium heat and sauté minced garlic until fragrant.
- Add the puréed chickpeas and the second can of drained chickpeas to the pot.
- Incorporate the diced potato, paprika, dried rosemary, dried thyme, and chili flakes.
- Season with cracked black pepper and stir well.
- Pour in the vegetable broth and stir again.
- Cover and bring to a boil, then reduce heat to medium-low and simmer for 25 minutes.
- Taste and adjust seasoning as necessary.
- Serve hot, drizzled with olive oil and garnished with black pepper.
Notes
Pair with crusty bread for an enhanced experience. For added freshness, consider garnishing with parsley or cilantro.
