Garlic Chickpea Soup
Discover how to make Garlic Chickpea Soup. A delicious recipe with detailed instructions.
15
Prep Time
35
Cook Time
50
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Garlic Chickpea Soup. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 2
2. Add the potato pieces, paprika, dried thyme, red pepper flakes, and rosemary. Stir to coat the potatoes with the spices and cook for 2-3 minutes.
Step 3
3. Pour in the vegetable broth and the can of chickpeas with its liquid. Add the drained chickpeas and stir to combine.
Step 4
4. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes until the potatoes are very tender.
Step 5
5. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
Step 6
6. Season with salt and black pepper to taste. If the soup is too thick, add a splash more vegetable broth or water to reach your desired consistency.
Step 7
7. Heat through for 2-3 minutes on low heat, then ladle into bowls.
Step 8
8. Drizzle each serving with a small amount of olive oil and sprinkle with additional black pepper if desired.
You Must Know
- ✓For the smoothest texture, blend the soup for at least 2-3 minutes with an immersion blender or 1-2 minutes in a high-speed blender.
- ✓If you prefer a chunkier soup, blend only half of it and stir the blended portion back into the pot with the remaining whole chickpeas and potatoes.
- ✓The soup will thicken as it cools, so don't worry if it seems slightly thin when hot.
Chef's Notes
For the smoothest texture, blend the soup for at least 2-3 minutes with an immersion blender or 1-2 minutes in a high-speed blender.
If you prefer a chunkier soup, blend only half of it and stir the blended portion back into the pot with the remaining whole chickpeas and potatoes.
The soup will thicken as it cools, so don't worry if it seems slightly thin when hot.
Serving Suggestions
Serve this soup with crusty whole grain bread for dipping, a simple green salad with lemon vinaigrette, or alongside grilled vegetables for a complete meal. It's perfect for lunch or a light dinner, especially during fall and winter months.
Nutritional Info (Per Serving)
280
Calories
12g
Protein
42g
Carbs
8g
Fat
Tags
Lily
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More Soups Recipes
Garlic Chickpea Soup
Discover how to make Garlic Chickpea Soup. A delicious recipe with detailed instructions.
Ingredients (11)
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
- Add the potato pieces, paprika, dried thyme, red pepper flakes, and rosemary. Stir to coat the potatoes with the spices and cook for 2-3 minutes.
- Pour in the vegetable broth and the can of chickpeas with its liquid. Add the drained chickpeas and stir to combine.
- Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes until the potatoes are very tender.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
- Season with salt and black pepper to taste. If the soup is too thick, add a splash more vegetable broth or water to reach your desired consistency.
- Heat through for 2-3 minutes on low heat, then ladle into bowls.
- Drizzle each serving with a small amount of olive oil and sprinkle with additional black pepper if desired.
More Soups Recipes
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