This vegan garlic chickpea soup is not only fast and easy, but it’s also super creamy, vegan and delicious. Made from a handful of basic ingredients, including chickpeas, garlic, potatoes, dried herbs, it comes together in less than 30 minutes.Quantities yield 3 portions (about 1 ⅓ cup each) or 4 small servings (1 cup each)
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, add the garlic and sauté for about 1 minute, or just until it's fragrant and smells good.
Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, parprika, rosemary, thyme, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.
Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low and allow it to simmer for 25 minutes, stirring occasionally.
Taste the soup and adjust the seasoning according to your taste (and that depends mostly on the salt content of your broth, I added about ¼ tsp of salt).
Serve hot with freshly ground pepper and a drizzle of olive oil if you wish, and don't skip crusty bread for dipping! :)
Notes
Storage instructions: keep in the fridge, stored in an airtight container, for up to 3 days.
Freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months
I either make my own vegetable broth cooking vegetable scraps and herbs or I use hot water and vegan low sodium vegetable broth cubes.