Description

This Easy Garlic Chickpea Soup is a warm, comforting, and flavorful vegetarian dish that combines the hearty goodness of chickpeas and potatoes with aromatic garlic and herbs. Perfect for a quick and healthy meal, this soup is made on the stovetop and features a creamy texture achieved by blending part of the soup to your preference.

Ingredients

Soup Ingredients

1 tablespoon olive oil, with extra for drizzling
3 large garlic cloves, minced or crushed
1 teaspoon paprika
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon chili flakes
2 cans chickpeas (15 oz each), drained and rinsed
1 large potato, cut into small pieces (6 oz / 180 grams)
2 cups vegetable broth (480 ml, low-sodium)
Salt and black pepper, to taste

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the minced garlic, paprika, dried rosemary, thyme, and chili flakes. Sauté for about 2 minutes until fragrant, stirring frequently to prevent burning.
Add Chickpeas and Potatoes: Add the drained chickpeas and diced potatoes into the pot. Stir well to coat the chickpeas and potatoes evenly with the sautéed aromatics and spices.
Simmer the Soup: Pour in the low-sodium vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 30 minutes until the potatoes are tender and flavors meld.
Season to Taste: After simmering, season the soup with salt and freshly ground black pepper according to your preference. Stir well to combine.
Blend for Creaminess: For a creamier soup texture, use an immersion blender to partially blend the soup directly in the pot. Blend to your desired consistency, leaving some chickpeas whole for texture.
Serve and Garnish: Ladle the hot soup into bowls and drizzle with a little extra olive oil on top for freshness and added flavor. Enjoy warm.

Notes

For a vegan version, ensure the vegetable broth is free of animal ingredients.
You can substitute dried herbs with fresh ones—use about double the amount when using fresh.
If you like a spicier soup, increase the chili flakes or add a pinch of cayenne pepper.
To make it gluten-free, verify that the vegetable broth you use does not contain any gluten additives.
This soup keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 1 month.