Description
This Easy Garlic Chickpea Soup is a creamy, flavorful, and comforting dish made from simple pantry staples. Featuring garlic, chickpeas, herbs, and a touch of spice, this soup combines sautéed aromatics with a smooth chickpea purée and tender potatoes simmered in vegetable broth, making a wholesome vegan and gluten-free meal perfect for any day of the year.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil, with extra for drizzling
- 3 large garlic cloves, minced or crushed
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon chili flakes
Main Ingredients
- 2 cans chickpeas (15 oz each)
- 1 large potato, cut into small pieces (6 oz / 180 grams)
- 2 cups vegetable broth (480 ml, low-sodium)
- Salt and black pepper, to taste
Instructions
- Prepare the Chickpea Purée: Pour one can of chickpeas along with its liquid into a blender. Blend until smooth, creating a creamy base for the soup. Set aside.
- Sauté the Garlic: Heat olive oil in a medium-sized pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and aromatic.
- Combine Ingredients and Stir: Add the chickpea purée, drained second can of chickpeas, cubed potato, paprika, rosemary, thyme, chili flakes, and freshly cracked pepper to the pot. Stir well to combine. Pour in vegetable broth and stir again to fully incorporate all ingredients.
- Boil and Simmer the Soup: Cover the pot with a lid. Increase heat to medium-high and bring the soup to a boil. Then reduce heat to medium-low and let it simmer gently for about 25 minutes, stirring occasionally to prevent sticking and to meld flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning as needed, adding approximately ¼ teaspoon salt if desired. Serve hot, garnished with freshly ground pepper and a drizzle of olive oil. Enjoy with crusty bread on the side for dipping.
Notes
- Use low-sodium vegetable broth to control salt levels.
- For a spicier kick, increase chili flakes or add a pinch of cayenne pepper.
- If you prefer a thinner soup, add more broth or water during simmering.
- Leftovers can be refrigerated for up to 3 days or frozen for up to a month.
- For added texture, reserve some whole chickpeas before blending and stir them in at the end.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: garlic chickpea soup, easy chickpea soup, vegan soup, Mediterranean soup, healthy chickpea recipe, garlic soup, vegetarian soup, warming winter soup
