1 Tbsp olive oil, plus more for drizzling

3 large garlic cloves, minced or pressed

1 tsp paprika

1 tsp dried rosemary

½ tsp dried thyme

¼ tsp chili flakes

2 cans (15 oz each) of chickpeas

1 (6oz-180 grams) large potato, diced

2 cups (480 ml) low-sodium vegetable broth

salt & black pepper, to taste


Firstly, pour one of the cans of chickpeas with its liquid into a blender and purée until smooth.

Heat the olive oil in a pot over medium heat, add the garlic and sauté for about 1 minute, or just until it’s fragrant and smells good.

Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, parprika, rosemary, thyme, chili flakes, and some freshly cracked pepper and give a good stir. Add broth and stir again.

Place a lid on the pot, turn the heat up to 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 (and that depends mostly on the salt content of your broth, I added about ¼ tsp of salt).

Serve hot with freshly ground pepper and a drizzle of olive oil if you wish, and don’t skip crusty bread for dipping!