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Vegan Garlic Chickpea Soup

A comforting and delicious soup made with chickpeas, garlic, and potato, offering warmth and nourishment without cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Base 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) chickpeas One can should be pureed with its liquid
  • 1 (6oz-180 grams) large potato, diced
  • 2 cups low-sodium vegetable broth
  • salt and black pepper To taste

Method
 

Preparation
  1. Puree one can of chickpeas with its liquid in a blender until smooth.
  2. Heat olive oil in a pot over medium heat and sauté the garlic for about 1 minute until fragrant.
  3. Add the pureed chickpeas, second can of drained chickpeas, diced potato, paprika, rosemary, thyme, chili flakes, and freshly cracked pepper. Stir well.
  4. Add the vegetable broth and stir again.
  5. Cover the pot, increase heat to medium-high, and bring the soup to a boil.
Cooking
  1. Once boiling, reduce heat to medium-low and let the soup simmer for 25 minutes, stirring occasionally.
  2. Taste the soup and adjust the seasoning as necessary before serving.
Serving
  1. Serve the soup hot in shallow bowls, garnishing with a drizzle of olive oil and freshly cracked pepper.
  2. Pair with crusty bread or garlic bread rolls for dipping.

Notes

Cool the soup to room temperature and store in airtight containers for up to 4 days in the refrigerator or freeze in portions for up to 3 months.