Description
This Easy Garlic Chickpea Soup is a comforting, flavorful dish perfect for a quick and nutritious meal. Packed with garlic, aromatic herbs, and tender potatoes, this hearty soup is made with pantry staples and comes together in just 40 minutes. It’s vegan, gluten-free, and offers a warming blend of spices and textures that is both satisfying and wholesome.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 3 large garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon chili flakes
Main Ingredients
- 2 cans chickpeas (15 oz each), drained and rinsed
- 1 large potato, diced
- 2 cups vegetable broth (480 ml, low-sodium)
- Salt and black pepper to taste
- 1 tablespoon olive oil (for garnish, optional)
Instructions
- Heat oil and sauté garlic: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1–2 minutes, being careful not to burn the garlic.
- Add spices: Stir in paprika, dried rosemary, dried thyme, and chili flakes. Cook for another minute to help release the aromas and flavors of the spices.
- Add chickpeas, potatoes, and broth: Add the drained chickpeas, diced potatoes, and vegetable broth to the pot. Stir well to combine all the ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low. Let it simmer uncovered for about 30 minutes, or until the potatoes are tender when pierced with a fork.
- Season to taste: Add salt and freshly ground black pepper according to your preferences. Stir to incorporate.
- Serve: Ladle the hot soup into bowls and optionally drizzle with an additional tablespoon of olive oil for extra richness. Serve immediately.
Notes
- Using low-sodium vegetable broth helps control the salt content.
- You can blend a portion of the soup for a creamier texture if desired.
- Adjust chili flakes based on your preferred spice level.
- Fresh herbs can be used in place of dried if available, but reduce quantities by half.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
