Description
A warm and comforting vegan soup packed with protein and fiber from chickpeas, enriched with garlicky flavor.
Ingredients
- 2 tablespoons olive oil (30 ml)
- 1 medium onion, chopped
- 6 garlic cloves, finely minced
- 2 cans chickpeas (15 oz each / about 3 cups or 500g), drained and rinsed
- 3 1/2 cups vegetable broth (825 ml)
- 1/2 teaspoon dried thyme (2–3 g)
- Salt and black pepper, to taste
- Juice of 1/2 lemon (optional)
- Chopped parsley or fresh herbs for garnish
- Extra virgin olive oil, for drizzling
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook for about 5 minutes, until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1–2 minutes until fragrant.
- Add the drained chickpeas, dried thyme, salt, and black pepper. Stir well to coat the chickpeas in the garlicky oil.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10–15 minutes.
- Use an immersion blender to puree the soup until it’s smooth and creamy. If you prefer a chunkier texture, you can leave some chickpeas whole.
- If you like, stir in the lemon juice for added brightness. Taste the soup and adjust the seasoning if needed.
- Garnish with chopped parsley and a drizzle of olive oil before serving. Serve hot with crusty bread on the side.
Notes
This soup pairs wonderfully with crusty bread or a fresh salad. Add vegetables like carrots or spinach for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan