Description
A quick and creamy vegan garlic chickpea soup made with simple pantry ingredients. Perfect for a fast dinner and full of warm flavors.
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 (6oz-180 grams) large potato, diced
2 cups (480 ml) low-sodium vegetable broth
salt & black pepper, to taste
Instructions
1. Firstly, pour one of the cans of chickpeas with its liquid into a blender and purée until smooth.
2. 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.
3. Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, paprika, rosemary, thyme, chili flakes, and pepper and stir well. Add broth and stir again.
4. Place a lid on the pot, bring to a boil, then reduce to medium low and simmer for 25 minutes.
5. Taste and adjust seasoning.
6. Serve hot with pepper and a drizzle of olive oil.
Notes
Great with crusty bread.
Adjust salt based on broth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 252
- Sugar: 1
- Sodium: 729
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 10
- Protein: 10
- Cholesterol: 0
Keywords: Vegan garlic chickpea soup, vegan soup, potato chickpea soup, creamy vegan soup, quick dinner, fast meal