Description
This Easy Garlic Chickpea Soup is a comforting, flavorful, and hearty vegan soup that’s perfect for any day. Packed with protein-rich chickpeas, aromatic garlic, and a blend of spices, this soup warms you up with its subtle heat and savory depth. The inclusion of potato adds creaminess and body, while the vegetable broth keeps it light yet satisfying. Ideal as a quick lunch or a nourishing dinner, it’s simple to make and requires just one pot.
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), drained and rinsed
- 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
- Heat Olive Oil and Sauté Spices: Heat the tablespoon of olive oil in a large pot over medium heat. Add minced garlic, paprika, dried rosemary, dried thyme, and chili flakes. Sauté the mixture for about 2 minutes until the garlic is fragrant and spices are well combined.
- Add Chickpeas and Potato: Add the drained and rinsed chickpeas along with the diced potato pieces to the pot. Stir well to evenly coat the chickpeas and potato with the garlic and spices.
- Add Broth and Simmer: Pour in the 2 cups of low-sodium vegetable broth. Bring the soup to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer uncovered for 30 minutes to allow the potatoes to soften and flavors to meld.
- Season Soup: After simmering, season the soup with salt and black pepper to taste. Stir well to distribute the seasoning.
- Blend for Creamier Texture: For a creamier consistency, use an immersion blender to blend part of the soup directly in the pot. Blend until you reach your desired texture, keeping some whole chickpeas for added bite.
- Serve and Garnish: Serve the soup hot, drizzled with a little extra olive oil on top for a flavorful finish.
Notes
- You can use homemade vegetable broth for enhanced flavor.
- Adjust chili flakes to your preferred spice level or omit for a milder soup.
- For a thicker soup, blend more of the soup or add another small potato.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely.
- Consider adding a squeeze of lemon juice before serving to brighten the flavors.
