Easy Garlic Chickpea Soup

This Easy Garlic Chickpea Soup is a hearty, plant-based dish that combines pantry staples into a flavorful, comforting meal. Packed with protein-rich chickpeas and tender potatoes, it's both budget-friendly and quick to prepare—ready in under an hour. Whether you're seeking a satisfying weeknight dinner or a nourishing lunch, this one-pot soup delivers warmth and nutrition with minimal effort.

Ingredients:

• 2 tablespoons olive oil

• 1 medium onion, diced

• 6 cloves garlic, minced

• 2 medium potatoes, peeled and diced

• 2 (15 oz) cans chickpeas, drained and rinsed

• 4 cups vegetable broth

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and black pepper to taste

• Optional: Fresh parsley for garnish

Directions:

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.

2. Add Potatoes and Chickpeas: Stir in the diced potatoes and chickpeas, cooking for 2–3 minutes to combine flavors.

3. Add Broth and Seasonings: Pour in the vegetable broth, and add dried thyme, dried rosemary, salt, and black pepper. Bring the mixture to a boil.

4. Simmer: Reduce heat to low and let the soup simmer uncovered for 20–25 minutes, or until the potatoes are tender.

5. Mash Some Chickpeas: Using a potato masher or the back of a spoon, mash a portion of the chickpeas against the side of the pot to thicken the soup slightly.

6. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or pita on the side.

Nutritional Information (per serving):

• Calories: 250 kcal

• Protein: 10 g

• Fat: 7 g

• Carbohydrates: 35 g

• Fiber: 7 g

• Sugar: 4 g

• Sodium: 600 mg