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Description
A hearty and flavorful vegan soup featuring tender chickpeas infused with aromatic garlic and savory herbs.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 6 cups vegetable broth
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Stir in minced garlic, thyme, rosemary, smoked paprika, and black pepper. Cook for 1 minute until fragrant.
- Pour in the vegetable broth, add the rinsed chickpeas, diced tomatoes (with their juice), and bay leaf.
- Bring the soup to a boil, then reduce heat and simmer, covered, for at least 20 minutes to allow the flavors to meld.
- Remove the bay leaf.
- Season with salt to taste.
- Serve hot, garnished with fresh chopped parsley.
Notes
- For a creamier soup, you can blend about 1 cup of the soup before returning it to the pot.
- Add other vegetables like carrots, celery, or spinach for extra nutrients and flavor.
- Adjust the amount of garlic to your preference.