Garlic Chickpea Soup


How To Make Chickpea Soup

Step 01.

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the garlic, cumin, coriander and smoked paprika to the pot. Saute for about 30 seconds.

Step 02.

Add the chickpeas and diced potatoes to the pot, and cook for another 2 minutes, turning them over to coat them in the garlic and spices. Pour in the vegetable broth, ground cumin, ground coriander, smoked paprika, salt, and pepper. Stir well to combine.

Step 03.

Bring the soup to a simmer, then reduce the heat to low. Let it simmer gently for 20-25 minutes with the lid partially on or until the potatoes are tender and cooked through.

Step 04.

After simmering, use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a blender and blend until smooth, then return it to the pot. If you want more texture to your soup, simply remove 1 cup of the soup and set it aside. Stir in the coconut milk and season generously with salt and pepper. Heat the soup over low heat. Taste and adjust seasoning if needed.

Step 05.

Ladle the creamy garlic chickpea and potato soup into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread on the side for dipping.


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