I made this soup and served it with homemade cheesy breadsticks and cucumber & tomato salad. Everyone ate it which doesn't happen every day....so it's a win!
garlic chickpea soup (the clever meal)
1 tablespoon olive oil
3 large garlic cloves, minced
1 teaspoon paprika
1 teaspoon dried rosemary (I omitted)
1/2 teaspoon dried thyme
1/4 teaspoon red chili flakes
2 cans (15 ounce each) chickpeas
1 large potato, diced (I omitted)
2 cups vegetable broth
salt and pepper to taste
Pour one of the cans of chickpeas with it's liquid into a blender and puree until smooth.
Heat the olive oil in a pot over medium heat, add the garlic and saute for about 1 minute, or just until it's fragrant and smells good.
Add the pureed chickpeas, the second can of drained chickpeas, the cubed potato, paprika, rosemary, thyme, chili flakes and some freshly cracked pepper. Add broth and stir.
Place a lid on the pot turn the heat up to a medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low and allow it to simmer for 25 minutes, stirring occasionally.
Taste the soup and adjust the seasoning according to your taste. Serve hot with freshly ground pepper and a drizzle of olive oil.