Description
This Vegan Garlic Chickpea Soup is creamy, comforting, and packed with flavor. Made with chickpeas, garlic, potatoes, and herbs, it comes together in under 30 minutes for a healthy and filling plant-based meal.
Ingredients
- 1 Tbsp olive oil (plus more for serving)
- 3 large garlic cloves, minced
- 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 (about 6 oz), diced
- 2 cups low-sodium vegetable broth
- Salt and black pepper to taste
Instructions
- Blend one can of chickpeas with its liquid until smooth.
- Heat olive oil in a pot over medium heat and sauté garlic for 1 minute.
- Add blended chickpeas, remaining drained chickpeas, potato, paprika, rosemary, thyme, chili flakes, and pepper.
- Pour in vegetable broth and stir well.
- Bring to a boil, then reduce heat and simmer for 25 minutes.
- Stir occasionally until potatoes are tender and soup thickens.
- Taste and adjust seasoning with salt and pepper.
- Serve hot with olive oil drizzle and crusty bread.
Notes
- Store in fridge up to 3 days.
- Freeze up to 2 months in airtight containers.
- Soup thickens as it sits; add broth when reheating if needed.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan