Description
A nourishing bowl of comfort featuring rich garlic and chickpea flavors, perfect for chilly evenings.
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup coconut milk or any plant-based cream
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, and paprika; cook for an additional minute until aromatic.
- Add the drained chickpeas and vegetable broth, stirring them together, and bring to a simmer.
- Allow the mixture to simmer for about 10 minutes, letting the flavors meld beautifully.
- Using an immersion blender, blend the soup until smooth and creamy.
- Stir in the coconut milk, and season generously with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
This soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg