Chickpea Garlic Soup (Print-Friendly Version)
Creamy garlic, chickpeas, and herbs cook together for a quick, cozy soup using easy plant-based ingredients.
# Ingredients You'll Need:
→ Main Ingredients
01 -
2 cans (15 ounces each) chickpeas, divided
02 -
2 cups low-sodium vegetable broth
03 -
1 tablespoon olive oil, plus extra for serving
04 -
3 large garlic cloves, minced or pressed
05 -
1 large potato (6 ounces), diced
→ Seasonings
06 -
1 teaspoon dried rosemary
07 -
Salt and freshly ground black pepper, to taste
08 -
1 teaspoon paprika
09 -
1/4 teaspoon chili flakes
10 -
1/2 teaspoon dried thyme
# How to Make It:
01 -
Throw the chickpea purée, chickpeas from the second can (drained), diced potato, paprika, rosemary, thyme, chili flakes, and a couple of grinds of black pepper into the pot. Mix everything well.
02 -
Add the vegetable broth and mix again. Put on the lid, turn up the heat to medium-high, and let it boil. When it starts boiling, turn the heat down to medium-low and let it simmer for 25 minutes, stirring every now and then.
03 -
In a medium pot over medium heat, warm the olive oil. Toss in the minced garlic and sauté for about a minute until you can smell its fragrance.
04 -
Blend one can of chickpeas along with its liquid until it's smooth.
05 -
Give it a taste and add salt if needed, based on the broth you use. Serve it hot, drizzling olive oil and freshly ground black pepper on top. Crusty bread goes great with it, if you want.
# Extra Information:
01 -
Store the soup in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. When freezing, leave an inch of space at the top.
02 -
For the best taste, go for homemade or vegan low-sodium vegetable broth.