Firstly, pour one of the cans of chickpeas with its liquid into a blender and purée until smooth. (Or use some of the cooking liquid with 1.5 cups of beans and blend.)
Add 1 tsp oil over low 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 roaster turn the heat up to medium-high, and bring the soup to ahigh simmer. Click, 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! :)
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