Description

A rich, velvety chickpea soup made with simple ingredients like potatoes, garlic, and spices. It’s plant-based, budget-friendly, and naturally creamy without dairy.

Ingredients

1 tablespoon olive oil, plus extra for drizzling

3 garlic cloves, minced or crushed

1 teaspoon paprika

1 teaspoon dried rosemary

½ teaspoon dried thyme

¼ teaspoon chili flakes

2 cans chickpeas (15 oz each)

1 large potato (approx. 6 oz/180g), diced

2 cups low-sodium vegetable broth

Salt and black pepper to taste

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Instructions

Blend one can of chickpeas (with liquid) until smooth. Set aside.
In a pot, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant.
Add chickpea purée, second can of drained chickpeas, potato, spices, pepper, and broth. Stir to combine.
Cover and bring to a boil. Reduce heat and simmer for 25 minutes, stirring occasionally.
Taste and adjust seasoning. Serve hot with olive oil drizzle and black pepper.

Notes

For a smoother soup, blend part or all of the mixture before serving.
Add greens like spinach or kale in the last few minutes of simmering.
Use smoked paprika for a deeper, smoky flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup, Vegetarian, Healthy
Method: Stovetop
Cuisine: Mediterranean-inspired