Ingredients
Chickpea Soup
- 1 head of garlic
- 1 tablespoon olive oil
- 1 teaspoon ground paprika
- 1 teaspoon dried rosemary
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon chili flakes (optional)
- 2 cans (14 ounces each) chickpeas, drained and rinsed (460 grams total drained)
- 2-3 cups vegetable broth (500-750 milliliters, to desired consistency)
- 1 large potato, peeled and cubed
- Salt, to taste (approximately 1 teaspoon)
- Chili oil (for serving, optional)
Roasted Chickpeas
- 1 can (14 ounces) chickpeas, drained and rinsed (230 grams)
- 1 tablespoon olive oil
- 1 teaspoon ground paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 375℉ (180℃) and line a baking sheet with parchment paper for roasting the chickpeas and garlic.
- Prepare Roasted Chickpeas: Place the rinsed chickpeas from one can into a clean cloth and dry thoroughly, rubbing between your hands to remove the skins, which hold moisture. Optionally, gently pop the chickpeas out of their skins for best texture. Toss chickpeas with olive oil and all spices except salt, then spread evenly on the baking sheet. Roast for 45-60 minutes until golden and crispy, stirring halfway through. When done, sprinkle with salt and let cool to crisp further.
- Prepare Roasted Garlic: Cut the top off the garlic head to expose the cloves. Place in an oven-proof small container, drizzle with 1 teaspoon olive oil, and loosely cover with foil. Bake alongside chickpeas for 45-60 minutes until the cloves are golden and soft. Remove foil if browning is insufficient after 45 minutes. Allow to cool slightly.
- Make Soup Base: While roasting, heat 2 teaspoons of a neutral oil in a large saucepan over medium-high heat. Add the ground paprika, dried rosemary, freshly ground pepper, and chili flakes (if using), stirring to bloom the spices briefly. Add the drained chickpeas from two cans and stir well.
- Simmer Soup: Pour in the vegetable broth and add the peeled, cubed potato. Bring to a boil, reduce heat to a simmer, cover, and cook for about 20 minutes or until the potatoes are tender and the garlic is ready.
- Blend Soup: Transfer the soup to a blender or use an immersion blender to puree until smooth and creamy. Squeeze the roasted garlic cloves out of their skins and blend them into the soup. Adjust seasoning with additional salt or broth for desired texture and flavor. Reheat gently if needed.
- Serve: Ladle soup into bowls and top with the crunchy roasted chickpeas. Drizzle with chili oil if desired and serve with crusty bread on the side for a complete meal.
Notes
- Drying and peeling the chickpeas before roasting is essential for crispiness.
- Chili flakes and chili oil add heat but are optional depending on your preference.
- The soup is naturally gluten-free when using gluten-free broth and bread.
- Leftover roasted chickpeas keep well in an airtight container at room temperature for up to 3 days.
- You can substitute vegetable broth with chicken broth if not strictly vegetarian.
- Adjust the amount of broth to control soup thickness according to preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting, Simmering, Blending
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 6 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
