Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 6 garlic cloves, finely minced
- 2 cans chickpeas (15 oz each, drained and rinsed)
- 3 1/2 cups vegetable broth
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Juice of 1/2 lemon (optional)
- Chopped parsley or fresh herbs for garnish
- Extra virgin olive oil, for drizzling
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook for about 5 minutes until translucent.
- Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
- Add the drained and rinsed chickpeas, thyme, salt, and black pepper. Stir to coat.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10–15 minutes.
- Use an immersion blender to puree the soup until smooth. For a chunkier texture, leave some chickpeas whole.
- If using, stir in lemon juice and adjust seasoning as needed.
- Garnish with chopped parsley and a drizzle of olive oil before serving.
Notes
For additional texture, consider adding sautéed vegetables like spinach or kale just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg