Description
Garlic Chickpea Soup
This vegan garlic chickpea soup is a creamy, comforting bowl of pure nourishment. Unlike many cream-based soups, the luscious texture here comes from tender chickpeas and potatoes, enriched with coconut milk for that irresistibly creamy finish. It’s hearty, plant-based, and perfect for a chilly day.
2 tbsp olive oil
1 onion, diced
4 cloves garlic, minced
2 cans (15 oz each) chickpeas, drained
2 potatoes, peeled and diced
4 cups vegetable broth
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
Salt & pepper, to taste
½ cup coconut milk
Fresh parsley, chopped (for garnish)
Directions:
1. Heat oil in a large pot, sauté onion for 5 mins.
2. Add garlic, cumin, coriander, and paprika, cook 30 secs.
3. Stir in chickpeas, potatoes; cook 2 mins.
4. Add broth, simmer 20-25 mins.
5. Blend until smooth, stir in coconut milk, adjust seasoning.
Prep Time: 5 mins
Kcal: 559
