Description
This vegan garlic chickpea soup is creamy, comforting, and made with simple pantry staples for a fast and satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 large garlic cloves
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon chili flakes
- 2 cans chickpeas
- 1 large potato
- 2 cups low sodium vegetable broth
- Salt and black pepper
Instructions
- Blend one can of chickpeas with its liquid until smooth.
- Heat olive oil and cook garlic briefly until fragrant.
- Add pureed chickpeas, whole chickpeas, potato, herbs, and spices.
- Pour in vegetable broth and stir well.
- Bring to a boil, then simmer for 25 minutes, stirring occasionally.
- Season to taste and serve hot.
Notes
- Store in the fridge up to 3 days.
- Freeze up to 2 months in airtight containers.
- Nutrition values are estimates.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 1/3 cups
- Calories: 252
- Sugar: 1
- Sodium: 729
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 10
- Protein: 10
- Cholesterol: 0