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Vegan Garlic Chickpea Soup

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A comforting, garlicky chickpea soup that’s quick to make and dairy-free, using pantry staples for a filling meal.

Ingredients

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  • 1 Tbsp olive oil, plus more for drizzling
  • 3 large garlic cloves, minced or pressed
  • 1 tsp paprika (smoked paprika recommended)
  • 1 tsp dried rosemary (or 1 tbsp fresh, finely chopped)
  • ½ tsp dried thyme (or 1 tsp fresh)
  • ¼ tsp chili flakes (optional)
  • 2 cans (15 oz each) chickpeas — one drained, one with liquid
  • 1 (6 oz / 180 g) large potato, diced into ½-inch pieces
  • 2 cups (480 ml) low-sodium vegetable broth
  • Salt and black pepper, to taste

Instructions

  1. Pour one can of chickpeas with its liquid into a blender. Purée until smooth and set aside.
  2. Heat 1 Tbsp olive oil in a medium pot over medium heat. Add the minced garlic and sauté about 1 minute, just until fragrant.
  3. Add the puréed chickpeas to the pot, then add the drained chickpeas and stir to combine.
  4. Add the diced potato, paprika, rosemary, thyme, chili flakes, and black pepper. Stir well.
  5. Pour in the vegetable broth and stir again to loosen any bits on the bottom of the pot.
  6. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 25 minutes, stirring occasionally.
  7. Remove lid, taste, and adjust seasoning with salt and pepper as needed. Serve hot with a drizzle of olive oil.

Notes

Use low-sodium broth for better control over seasoning. For a silkier soup, peel the potato before dicing.

Nutrition

Find it online: https://www.simplefamilydishes.com/vegan-garlic-chickpea-soup/