Ingredients
Scale
- 1 tablespoon olive oil, plus more for drizzling
- 3 large garlic cloves, minced or pressed
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon chili flakes
- 2 cans (15 oz each) chickpeas
- 1 large potato (6 oz or 180 grams), diced
- 2 cups (480 ml) low-sodium vegetable broth
- Salt & black pepper, to taste
Instructions
- Blend one can of chickpeas with its liquid until smooth and set aside.
- Heat olive oil in a pot and sauté minced garlic until fragrant.
- Add puréed chickpeas, drained second can of chickpeas, diced potatoes, spices, and stir to combine.
- Pour in vegetable broth and bring to a boil, then simmer for 25 minutes.
- Taste and adjust seasoning with salt if needed.
- Serve hot, drizzled with olive oil and ground pepper.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Choose low-sodium broth for better flavor control.
Adjust spices according to personal preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3
- Sodium: 400
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 10
- Protein: 10
- Cholesterol: 0