Vegan Garlic Chickpea Soup
Why Make This Recipe
Vegan Garlic Chickpea Soup is a warm and comforting dish that is perfect for any day. It is packed with flavor and nutrients, making it a healthy choice. This soup is easy to make and uses simple ingredients, making it accessible for everyone. Plus, it’s a vegan option that everyone can enjoy!
How to Make Vegan Garlic Chickpea Soup
Ingredients
- 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 (6 oz – 180 grams) large potato, diced
- 2 cups (480 ml) low-sodium vegetable broth
- Salt & black pepper, to taste
Directions
- Firstly, pour one of the cans of chickpeas with its liquid into a blender and purée until smooth.
- Heat the olive oil in a pot over medium heat, then add the garlic. Sauté for about 1 minute, or until it becomes fragrant.
- Add the puréed chickpeas, the second can of drained chickpeas, the diced potato, paprika, rosemary, thyme, chili flakes, and some freshly cracked pepper. Stir well.
- Pour in the vegetable broth and stir again.
- Cover the pot with a lid, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 25 minutes, stirring occasionally.
- Taste the soup and adjust the seasoning according to your preference. (I added about ¼ tsp of salt.)
- Serve hot with freshly ground pepper and a drizzle of olive oil if you like, and don’t forget to have some crusty bread for dipping!
How to Serve Vegan Garlic Chickpea Soup
Vegan Garlic Chickpea Soup is best served warm. You can pour it into bowls and add a drizzle of olive oil on top for extra flavor. Pair it with crusty bread or crackers for a satisfying meal. It’s also great for lunch or dinner!
How to Store Vegan Garlic Chickpea Soup
To store the soup, let it cool completely. Then, transfer it to an airtight container and keep it in the refrigerator. It can last for about 3-4 days. You can also freeze it for longer storage. Just make sure to use a freezer-safe container, and it should stay good for up to 3 months.
Tips to Make Vegan Garlic Chickpea Soup
- Use fresh garlic for the best flavor.
- Adjust the spices according to your taste. You can add more chili flakes for extra heat.
- If you want a creamier soup, blend all the chickpeas instead of leaving some whole.
- Feel free to add more vegetables like spinach or carrots for added nutrition.
Variation
You can add other herbs and spices to customize the flavor. For example, try adding fresh parsley or basil. You can also use sweet potatoes instead of regular potatoes for a sweeter taste.
FAQs
1. Can I make this soup in advance?
Yes! This soup tastes even better the next day. You can prepare it in advance and reheat it when ready to serve.
2. Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a safe option for those with gluten restrictions.
3. How can I make this soup thicker?
If you want a thicker soup, you can blend more of the chickpeas or add in a little more vegetable broth and cook it a bit longer to reduce it.
Vegan Garlic Chickpea Soup
Ingredients
Method
- Pour one can of chickpeas with its liquid into a blender and purée until smooth.
- Heat the olive oil in a pot over medium heat, then add the garlic. Sauté for about 1 minute, or until it becomes fragrant.
- Add the puréed chickpeas, the second can of drained chickpeas, diced potato, paprika, rosemary, thyme, chili flakes, and some freshly cracked pepper. Stir well.
- Pour in the vegetable broth and stir again.
- Cover the pot with a lid, turn the heat up to medium-high, and bring the soup to a boil.
- Once boiling, reduce the heat to medium-low and let it simmer for 25 minutes, stirring occasionally.
- Taste the soup and adjust seasoning according to your preference. Serve hot with freshly ground pepper and a drizzle of olive oil if desired.
