Ingredients
Main 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 - 180 grams) large potato, diced
- 2 cups (480 ml) low-sodium vegetable broth
- Salt & black pepper, to taste
Instructions
- Blend Chickpeas: Pour one can of chickpeas with its liquid into a blender and purée until smooth to create a creamy base for the soup.
- Sauté Garlic: Heat olive oil in a pot over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and aromatic.
- Add Ingredients: To the pot, add the puréed chickpeas, the second can of drained chickpeas, diced potato, paprika, dried rosemary, thyme, chili flakes, and freshly cracked black pepper. Stir well to combine.
- Add Broth & Simmer: Pour in the vegetable broth, stir again, then cover with a lid. Bring to a boil over medium-high heat, then reduce heat to medium-low and let simmer for 25 minutes, stirring occasionally.
- Season Soup: Taste the soup and adjust the seasoning with salt as needed (about ¼ tsp recommended, depending on broth salt content).
- Serve: Serve the soup hot with a drizzle of olive oil and freshly ground black pepper. Enjoy best with crusty bread for dipping.
Notes
- Use low-sodium vegetable broth to better control salt content.
- For extra creaminess, blend some of the soup after cooking.
- The soup can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding broth or water if necessary.
- Customize spice levels by adjusting chili flakes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
