Ingredients
Main 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
- Purée Chickpeas: Pour one can of chickpeas including its liquid into a blender and purée until smooth to create a creamy base for the soup.
- Sauté Garlic: Heat 1 tablespoon olive oil in a pot over medium heat and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Ingredients: Add the puréed chickpeas, the drained second can of chickpeas, diced potato, paprika, rosemary, dried thyme, chili flakes, and freshly cracked black pepper to the pot. Stir well to combine.
- Add Broth and Simmer: Pour in the vegetable broth and stir again. Cover the pot with a lid, increase heat to medium-high and bring the soup to a boil. Reduce heat to medium-low and let it simmer for 25 minutes, stirring occasionally to let the flavors meld and potatoes soften.
- Season to Taste: Taste the soup and adjust seasoning with salt and additional pepper if needed. The recipe suggests about ¼ teaspoon salt, but adjust based on broth saltiness.
- Serve: Serve the soup hot with a drizzle of olive oil and freshly ground black pepper. Pair with crusty bread for the perfect accompaniment.
Notes
- You can substitute dried herbs with fresh herbs, but add them later in the cooking process to preserve flavor.
- For a creamier texture, blend all chickpeas before adding to the pot.
- Adjust chili flakes according to your spice preference.
- Use low-sodium broth to better control the salt content.
- This soup stores well refrigerated for 2-3 days and freezes perfectly for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
