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–+ servings

Vegan Garlic Chickpea Soup

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A hearty and flavorful vegan soup made with chickpeas, garlic, and spices, perfect for any day of the week.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 Tbsp olive oil Plus more for drizzling
  • 3 large cloves garlic, minced or pressed Use fresh garlic for best flavor
  • 1 tsp paprika
  • 1 tsp dried rosemary
  • ½ tsp dried thyme
  • ¼ tsp chili flakes
  • 2 cans (15 oz each) chickpeas One can blended, one can drained for texture
  • 1 (6 oz or 180 grams) large potato, diced
  • 2 cups (480 ml) low-sodium vegetable broth Adjust seasoning based on broth salt content
  • Salt & black pepper, to taste

Method
 

Preparation
  1. Pour one can of chickpeas along with its liquid into a blender. Blend until smooth.
  2. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute until fragrant.
  3. Mix in the puréed chickpeas, the drained chickpeas from the second can, diced potato, paprika, rosemary, thyme, chili flakes, and a good crack of black pepper. Stir well.
  4. Add the vegetable broth and mix again.
  5. Cover the pot, increase the heat to medium-high, and bring to a boil.
  6. Once boiling, reduce the heat to medium-low and let it simmer for 25 minutes, stirring occasionally.
  7. Taste and adjust the seasoning, adding salt if needed.
  8. Serve hot, garnished with freshly ground pepper and a drizzle of olive oil.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 400mgFiber: 8gSugar: 2g

Notes

This soup can be served with crusty bread, a fresh salad, or a sprinkle of fresh herbs. Store leftovers in an airtight container; refrigerate for up to 4 days or freeze for up to 3 months.
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