Description
This Vegan Garlic Chickpea Soup is creamy, comforting, and full of flavor. Made with chickpeas, garlic, potatoes, and herbs, it’s a quick and wholesome vegan meal ready in just 30 minutes.
Ingredients
- 1 tablespoon olive oil, plus more for drizzling
- 3 large garlic cloves, minced or pressed
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon chili flakes
- 2 cans (15 oz each) chickpeas
- 1 large potato (6 oz / 180 g), diced
- 2 cups (480 ml) low-sodium vegetable broth
- Salt and black pepper, to taste
Instructions
1. Add one can of chickpeas with its liquid to a blender and puree until smooth.
2. Heat olive oil in a pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add pureed chickpeas, the second can of drained chickpeas, diced potato, paprika, rosemary, thyme, chili flakes, and black pepper. Stir to combine.
4. Add vegetable broth and stir again.
5. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 25 minutes, stirring occasionally.
6. Taste and adjust seasoning with salt and pepper as needed.
7. Serve hot, drizzled with olive oil and freshly cracked pepper. Add crusty bread on the side for dipping.
Notes
Store in the fridge in an airtight container for up to 3 days.
Freezable for up to 2 months in airtight containers.
Add a squeeze of lemon before serving for a bright flavor.
Top with roasted chickpeas or fresh herbs for garnish.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 1/3 cup
- Calories: 252
- Sugar: 1 g
- Sodium: 729 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg