Description
This Vegan Garlic Chickpea Soup is a hearty and flavorful dish that combines creamy puréed chickpeas with tender potato and aromatic herbs. Perfect for a quick, nutritious meal ready in just 30 minutes, this comforting soup is seasoned with garlic, paprika, rosemary, thyme, and a hint of chili flakes, making it both satisfying and mildly spicy. It’s ideal for anyone seeking a warm, plant-based meal that’s easy to prepare and delicious served with crusty bread.
Ingredients
Scale
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 the liquid, into a blender and blend until smooth to create a creamy base for the soup.
- Sauté Garlic: Heat olive oil in a pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Add Ingredients: Stir in the puréed chickpeas, the drained chickpeas from the second can, diced potato, paprika, dried rosemary, dried thyme, chili flakes, and freshly cracked black pepper. Mix well to combine all the flavors.
- Add Broth and Simmer: Pour in the vegetable broth and stir again. Cover the pot with a lid, bring the soup to a boil over medium-high heat, then reduce heat to medium-low and let it simmer for 25 minutes, stirring occasionally until the potato is tender.
- Season to Taste: Taste the soup and adjust seasoning, adding salt as needed (approximately ¼ tsp recommended depending on broth saltiness).
- Serve: Ladle the hot soup into bowls, drizzle with olive oil and freshly ground black pepper, and enjoy with crusty bread for dipping.
Notes
- Use low-sodium vegetable broth to control salt levels.
- For a spicier kick, increase chili flakes to taste.
- To make the soup thicker, use less broth or add more puréed chickpeas.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully.
- Ensure potatoes are diced small enough to cook through in 25 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Keywords: vegan chickpea soup, garlic chickpea soup, easy vegan soup, healthy chickpea recipe, quick vegan dinner, plant-based soup
