Easy Garlic Chickpea Soup (Printable Version)
Vibrant chickpea and garlic blend with herbs and potatoes, offering comforting flavor in under one hour.
# What You'll Need:
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01 -
1 tablespoon olive oil, plus extra for drizzling
02 -
3 large garlic cloves, minced or crushed
03 -
1 teaspoon paprika
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1 teaspoon dried rosemary
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1/2 teaspoon dried thyme
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1/4 teaspoon chili flakes
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2 cans chickpeas (425 g each), 1 can with liquid, 1 can drained and rinsed
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1 large potato (about 180 g), cut into small pieces
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480 ml low-sodium vegetable broth
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Salt and black pepper, to taste
# Step-by-Step Guide:
01 -
Pour one can of chickpeas, including its liquid, into a blender. Blend until smooth, then set aside to create the creamy base.
02 -
In a medium pot, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant and just golden.
03 -
Add the chickpea purée, drained chickpeas, chopped potato, paprika, rosemary, thyme, chili flakes, and black pepper to the pot. Stir to combine. Pour in the vegetable broth and stir again until incorporated.
04 -
Cover the pot and bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the soup simmer gently for 25 minutes, stirring occasionally.
05 -
Taste and adjust seasoning, adding salt as needed. Serve hot, garnished with black pepper and a drizzle of olive oil if desired. Accompany with a piece of crusty bread.
# Additional Notes:
01 -
For deeper flavor, bloom the spices and herbs in the oil with garlic before adding liquids.
02 -
Partially mashing some of the chickpeas during simmering creates a creamier consistency.
03 -
Do not overcook the potatoes—test for tenderness after 15 minutes to maintain their shape.
04 -
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.