Description
This Easy Garlic Chickpea Soup is a hearty and flavorful vegan soup perfect for a quick and nourishing meal. Made with aromatic garlic, warming spices, tender potatoes, and protein-rich chickpeas simmered in a savory vegetable broth, it’s both comforting and simple to prepare in just 40 minutes.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 3 large garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon chili flakes
- 2 cans chickpeas (15 oz each), drained and rinsed
- 1 large potato, peeled and diced
- 2 cups vegetable broth (480 ml), low-sodium
- Salt and black pepper to taste
Instructions
- Sauté the Garlic: In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant but not browned.
- Add Spices: Stir in the paprika, dried rosemary, dried thyme, and chili flakes into the pot. Cook the mixture for another minute to bloom the spices.
- Combine Main Ingredients: Add the drained chickpeas, diced potato, and low-sodium vegetable broth to the pot. Mix everything together to combine well.
- Simmer Soup: Bring the soup to a boil over medium-high heat, then reduce the heat to low. Let it simmer uncovered for about 30 minutes, or until the potatoes are tender when pierced with a fork.
- Season to Taste: Season the soup with salt and freshly ground black pepper according to your preference.
- Serve: Ladle the hot soup into bowls and optionally drizzle with a little more olive oil before serving for added richness.
Notes
- For a creamier texture, you can blend a portion of the soup before serving.
- Add fresh herbs like parsley or cilantro as garnish for extra freshness.
- Adjust chili flakes based on your preferred spice level.
- This soup stores well in the refrigerator for up to 3 days and freezes perfectly.
