Description
A hearty and nutritious vegan garlic chickpea soup.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, carrots, and celery. Sauté until soft.
- Stir in garlic and spices. Cook for 1 minute.
- Add chickpeas and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Blend soup for a creamy texture or leave it chunky.
- Season with salt and pepper.
- Garnish with parsley before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- Can be frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan garlic chickpea soup recipe