We’re firm believers that soup should be eaten all year long. It’s easy to make, comforting, and the leftovers are just as tasty (if not tastier) as the first day it’s served. What’s not to like? Since we’re all-season soup fans, we’re always looking for new recipes to spice up our collection and this Garlic Chickpea Soup was instantly a favorite.
The chickpeas give it a creamy texture and a nutty flavor, while the garlic adds just the right amount of kick and warmth to the dish. The fact that it all comes together in just over 30 minutes certainly makes it a popular option in our house.
As long as you use vegetable broth the recipe is fully vegetarian, and even vegan if you skip the cheese! But that doesn’t mean it’s lacking in protein thanks to the hefty amount of chickpeas. Also low in fat and high in fiber, you can feel good about adding this soup to your meal plan. We’re always looking for more tasty plant-based recipes and this one strikes the perfect balance of delicious and nutritious.
Serve it with some crusty bread and a side salad for tasty weeknight dinner, or reheat a bowl for a quick lunch. The leftovers can be stored in the fridge for 5-7 days, making it a great meal to make in bulk and enjoy throughout the week. Whether you are looking for a healthy and flavorful meal or simply want to enjoy a comforting bowl of soup, this Garlic Chickpea Soup is the perfect option!
Garlic Chickpea Soup
Ingredients
- 1 tablespoon olive oil
- Half of a sweet onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon red pepper flakes
- 2 15oz cans chickpeas
- 2 medium potatoes, cubed
- 3 cups vegetable broth
- Salt and pepper to taste
Preparation
- In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion and garlic, cook for 2 minutes or until fragrant.
- Add the chickpeas, diced potatoes, and spices. Saute for 2-3 minutes while stirring periodically, then add the vegetable broth.
- Cover the pot and bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until potatoes are tender.
- Season with additional salt and pepper if desired.
- Use an immersion blender to blend soup to desired consistency.
- Garnish with additional herbs and serve immediately.
Recipe adapted from Theclevermeal.com