Vegan Garlic Chickpea Soup
This vegan garlic chickpea soup is creamy and delicious, perfect for a quick meal.
Equipment
- blender
- pot
Ingredients
- 1 tablespoon olive oil plus more for drizzling
- 3 large garlic cloves minced or pressed
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon chili flakes
- 2 cans chickpeas (15 oz each)
- 1 large potato (6oz-180 grams, diced)
- 2 cups low-sodium vegetable broth (480 ml)
- salt to taste
- black pepper to taste
Instructions
- Firstly, pour one of the cans of chickpeas with its liquid into a blender and purée until smooth.
- Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 1 minute, or just until it's fragrant and smells good.
- Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, paprika, rosemary, thyme, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.
- Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low and allow it to simmer for 25 minutes, stirring occasionally.
- Taste the soup and adjust the seasoning according to your taste.
- Serve hot with freshly ground pepper and a drizzle of olive oil if you wish, and enjoy with crusty bread.
Notes
Keep in the fridge for up to 3 days; can be frozen for up to 2 months.
Nutrition
Serving: 1.33cupsCalories: 252kcalCarbohydrates: 37gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 729mgPotassium: 520mgFiber: 10gSugar: 1gVitamin A: 403IUVitamin C: 13mgCalcium: 71mgIron: 3mg
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