Description
A hearty and creamy chickpea soup that’s perfect for any time of year.
Ingredients
Scale
- 1 can Canned Chickpeas (Drained and rinsed)
- 1 cup Dried Chickpeas (Soaked overnight and cooked)
- 2 tablespoons Olive Oil (For sautéing)
- 4 cloves Minced Garlic (Sauté until fragrant)
- 1 medium Potato (Cubed)
- 1 teaspoon Paprika
- 1 teaspoon Rosemary (Fresh or dried)
- 1 teaspoon Thyme (Fresh or dried)
- 1/2 teaspoon Chili Flakes (Adjust based on spice preference)
- to taste Freshly Cracked Pepper
- 4 cups Vegetable Broth (Low-sodium recommended)
Instructions
- Blend one can of chickpeas (with liquid) into a smooth purée; this will give your soup a lovely creamy texture. Set this aside for later use.
- In a medium pot, heat a drizzle of olive oil over medium-low heat. Add the minced garlic and sauté for about one minute until fragrant, but be careful not to let it burn.
- Add the chickpea purée, the second can of drained chickpeas, cubed potato, paprika, rosemary, thyme, and chili flakes to the pot. Stir to fully mix all the wonderful flavors together.
- Pour in the vegetable broth to create a comforting base for your soup. Stir well to combine all ingredients.
- Bring the mixture to a boil over medium-high heat. Then reduce to medium-low and let it simmer for about 25 minutes, stirring occasionally to prevent sticking.
- After simmering, taste your soup and adjust the flavors as needed, adding salt and freshly cracked pepper according to your preference.
- Optional: Garnish each bowl with a sprinkle of chili flakes for an extra kick of flavor.
Notes
- Keep the soup in an airtight container in the fridge for up to 5 days.
- This soup can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg