Description
This Vegan Garlic Chickpea Soup is a fast, easy, creamy, and delicious soup made with chickpeas, garlic, potatoes, and dried herbs. It comes together in just 30 minutes with a handful of simple ingredients, making it perfect for a quick and comforting vegan meal.
Ingredients
- 1 Tbsp olive oil, plus more for drizzling
- 3 large garlic cloves, minced or pressed
- 1 tsp paprika
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 1/4 tsp chili flakes
- 2 cans (15 oz each) chickpeas
- 1 large potato (6 oz / 180 grams), diced
- 2 cups (480 ml) low-sodium vegetable broth
- Salt and black pepper, to taste
Instructions
- Pour one can of chickpeas, including its liquid, into a blender and puree until smooth.
- Heat the olive oil in a pot over medium heat. Add the garlic and saute for about 1 minute, or until fragrant.
- Add the pureed chickpeas, the second can of drained chickpeas, diced potato, paprika, rosemary, thyme, chili flakes, and freshly cracked black pepper. Stir well.
- Add the vegetable broth and stir again to combine.
- Cover the pot, increase the heat to medium-high, and bring the soup to a boil.
- Once boiling, reduce the heat to medium-low and simmer for 25 minutes, stirring occasionally, until the potatoes are tender.
- Taste the soup and adjust the seasoning according to your preference.
- Serve hot with freshly ground black pepper and a drizzle of olive oil, if desired. Serve with crusty bread for dipping.
Notes
Storage instructions: Keep the soup refrigerated in an airtight container for up to 3 days. Freezing instructions: Divide among airtight containers, leaving about 1 inch of space at the top, and freeze for up to 2 months. Vegetable broth: You can use homemade vegetable broth or hot water with vegan low-sodium vegetable broth cubes. Nutritional values are estimates only.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan