Garlic Chickpea Herb Soup (Impression)
Creamy chickpea soup with garlic, herbs, and a hint of chili, finished with olive oil. Perfect for cozy meals.
# Liste des ingrédients:
→ Base
01 -
1 tablespoon olive oil, plus extra for drizzling
02 -
3 large garlic cloves, minced or pressed
→ Seasonings
03 -
1 teaspoon paprika
04 -
1 teaspoon dried rosemary
05 -
0.5 teaspoon dried thyme
06 -
0.25 teaspoon chili flakes
07 -
Salt and black pepper, to taste
→ Main
08 -
2 cans chickpeas (425 grams each, one with liquid, one drained)
09 -
1 large potato (180 grams), diced
10 -
480 millilitres low-sodium vegetable broth
# Étapes de préparation:
01 -
Combine one can of chickpeas with its liquid in a blender and purée until completely smooth.
02 -
Heat olive oil in a pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
03 -
Stir in the puréed chickpeas, drained chickpeas, diced potato, paprika, dried rosemary, dried thyme, chili flakes, and freshly cracked black pepper. Mix thoroughly.
04 -
Add low-sodium vegetable broth and stir. Cover the pot, increase to medium-high heat, and bring to a boil. Reduce to medium-low and let simmer for 25 minutes, stirring occasionally.
05 -
Taste and adjust salt and pepper as needed, considering the sodium level of the broth.
06 -
Ladle the soup into bowls, drizzle with additional olive oil if desired, and finish with a grind of black pepper. Serve hot, ideally with crusty bread for dipping.
# Informations complémentaires:
01 -
For a creamier texture, blend more of the chickpeas or the cooked potato before serving.