Description
Vegan Garlic Chickpea Soup is a creamy and flavorful dish that comes together in just 30 minutes, making it perfect for busy weeknights or cozy gatherings. This delightful soup combines protein-packed chickpeas and aromatic garlic, creating a rich texture that’s both satisfying and nourishing. Its versatility allows you to serve it as a hearty meal or a light appetizer. Pair it with crusty bread for dipping or garnish with fresh herbs for added brightness. Enjoy this easy-to-make vegan recipe that’s sure to please everyone at your table.
Ingredients
Scale
- 1 Tbsp olive oil, plus more for drizzling
- 3 large garlic cloves, minced or pressed
- 1 tsp paprika
- 1 tsp dried rosemary
- ½ tsp dried thyme
- ¼ tsp chili flakes
- 2 cans (15 oz each) chickpeas
- 1 (6oz-180 grams) large potato, diced
- 2 cups (480 ml) low-sodium vegetable broth
- salt & black pepper, to taste
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a blender, purée one can of chickpeas with their liquid until smooth.
- Heat olive oil in a pot over medium heat; sauté minced garlic for about 1 minute.
- Add the puréed chickpeas, drained second can of chickpeas, diced potato, paprika, rosemary, thyme, chili flakes, and freshly cracked pepper. Stir well.
- Pour in vegetable broth and bring to a boil. Reduce heat to medium-low and simmer for 25 minutes, stirring occasionally.
- Taste and adjust seasoning if needed before serving hot with olive oil drizzle.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending, Sautéing, Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg