A comforting and easy-to-make garlic chickpea soup featuring a creamy chickpea purée base, sautéed garlic, potato, and warming spices. This hearty vegetarian soup is perfect for a cozy meal and can be enjoyed with crusty bread.
Total Time:45 minutes
Yield:4 servings
Ingredients
Chickpea Purée
1 can chickpeas, with liquid
Soup
Salt, to taste
Black pepper, to taste
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
2 cups vegetable broth
1 teaspoon paprika
3 large garlic cloves, freshly minced
1 large potato, cut into 1/2-inch pieces
1 teaspoon dried rosemary
1 can chickpeas, drained
For Drizzling
Olive oil
Instructions
Prepare the Chickpea Purée: Pour one can of chickpeas, including the liquid, into a blender and blend until smooth. Set aside as the creamy base for the soup.
Sauté the Garlic: Heat olive oil in a medium pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and aromatic.
Combine Ingredients and Stir: Add the chickpea purée, drained chickpeas, cubed potato, paprika, dried rosemary, thyme, red pepper flakes, and freshly cracked black pepper to the pot. Stir to combine. Pour in the vegetable broth and stir again to incorporate all ingredients.
Boil and Simmer the Soup: Cover the pot with a lid, increase the heat to medium-high, and bring the soup to a boil. Then reduce heat to medium-low and simmer gently for 25 minutes, stirring occasionally to prevent sticking and to blend flavors.
Adjust Seasoning and Serve: Taste the soup and adjust seasoning as needed, adding about 1/4 teaspoon salt if desired. Serve hot with a drizzle of olive oil and freshly ground black pepper. Enjoy with crusty bread for dipping.
Notes
Use low-sodium vegetable broth to better control the saltiness of the soup.
Freshly minced garlic provides the best flavor, but garlic powder can be substituted in a pinch.
For a creamier texture, you can blend the entire soup after cooking.
Add a splash of lemon juice at the end for a touch of brightness if desired.
This soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
