Description
This Easy Garlic Chickpea Soup is a hearty and flavorful vegan soup made with protein-rich chickpeas, aromatic garlic, and herbs. It’s a comforting and wholesome dish perfect for a quick dinner or lunch, featuring simple ingredients and straightforward instructions that result in a rich, creamy texture and robust taste.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil, with extra for drizzling
- 3 large garlic cloves, minced or crushed
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon chili flakes
- 2 cans chickpeas (15 oz each)
- 1 large potato, cut into small pieces (6 oz/180 grams)
- 2 cups vegetable broth (480 ml, low-sodium)
- Salt and black pepper, to taste
Instructions
- Sauté Spices and Garlic: Heat olive oil in a large pot over medium heat. Add the minced garlic, paprika, dried rosemary, dried thyme, and chili flakes. Sauté for about 2 minutes until the mixture is fragrant and the garlic is lightly golden.
- Add Chickpeas and Potato: Stir in the drained chickpeas and diced potato pieces to the pot. Mix well to coat them evenly with the sautéed garlic and spices.
- Simmer the Soup: Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot partially, and allow it to simmer for 30 minutes, letting the flavors meld and the potatoes soften.
- Season to Taste: Add salt and freshly ground black pepper according to your preference to enhance the soup’s flavor.
- Blend for Creaminess: If desired, use an immersion blender to puree part of the soup directly in the pot, creating a creamier texture while still keeping some chickpeas whole for contrast.
- Serve: Ladle the hot soup into bowls and finish with a drizzle of olive oil for extra richness and a silky mouthfeel. Serve immediately.
Notes
- You can substitute fresh herbs for dried but adjust quantities accordingly (use about three times the amount).
- For a spicier soup, increase the amount of chili flakes or add a pinch of cayenne pepper.
- If you prefer a completely smooth soup, blend the entire batch instead of partially.
- Use low-sodium vegetable broth to control saltiness.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 1 month.
