Garlic Chickpea Soup

A simple, garlicky, comforting soup that comes together quickly — half the chickpeas puréed for body, half left whole for texture, warmed through with rosemary, thyme, and a touch of chili flake. Don't skip the crusty bread for dipping.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Soup
Cuisine: Mediterranean
Calories: 285
Ingredients Equipment Method

Ingredients
  

  • 1 teaspoon olive oil, plus more for drizzling
  • 3 large garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ¼ teaspoon chili flakes
  • 2 cans (15 oz each) chickpeas
  • 1 large potato, diced
  • 2 cups vegetable broth
  • Salt and black pepper, to taste

Equipment

  • Blender
  • Large soup pot
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Wooden spoon or silicone spatula

Method
 

  1. Purée one can of chickpeas (with liquid) in a blender until smooth.
  2. Heat oil over low heat, add garlic, and sauté until fragrant, about 1 minute.
  3. Add the puréed chickpeas, the second can of drained chickpeas, potato, paprika, rosemary, thyme, chili flakes, and pepper. Stir, then add broth.
  4. Cover and bring to a high simmer, then reduce to medium-low and simmer 25 minutes, stirring occasionally.
  5. Adjust seasoning to taste. Serve hot with a drizzle of olive oil and crusty bread.

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