Description
A warm, comforting bowl of chickpea soup with bright garlic and toasted spices that cooks fast and offers a creamy texture without dairy.
Ingredients
Scale
- 2 cans chickpeas, drained and rinsed
- 4 cloves garlic, minced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preparation: Gather and prepare ingredients. Drain and rinse the chickpeas. Chop the onion and mince the garlic.
- Sautéing: In a large pot, heat the olive oil over medium heat. Add the onion and garlic; sauté until translucent and fragrant, about 4–5 minutes.
- Toasting Spices: Stir in cumin and paprika, cooking for an additional minute.
- Simmering: Add chickpeas and vegetable broth, bring to a boil, then reduce heat and simmer for 15–20 minutes.
- Blending: Use an immersion blender to puree the soup to your desired consistency.
- Seasoning: Season with salt and pepper to taste.
- Serving: Serve hot, garnished with fresh parsley.
Notes
For a creamier texture, reserve some chickpeas before blending and stir them back in. Adjust thickness with extra broth.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Simmering and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg