Easy Garlic Chickpea Soup (Print Version)

# Ingredients:

01 - 1 tbsp olive oil
02 - 3 large garlic cloves, minced
03 - 1 tsp paprika
04 - 1 tsp dried rosemary
05 - ½ tsp dried thyme
06 - ¼ tsp chili flakes (optional)
07 - 2 cans (15 oz each) chickpeas
08 - 1 large potato (6 oz), diced
09 - 2 cups low-sodium vegetable broth
10 - Salt and black pepper to taste

# Instructions:

01 - Blend one can of chickpeas with its liquid until smooth. Set aside.
02 - Heat olive oil in a pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add puréed chickpeas, drained whole chickpeas, diced potato, spices, and broth to the pot. Stir well.
04 - Cover the pot and bring the mixture to a boil. Lower the heat to medium-low and simmer for 25 minutes, stirring occasionally.
05 - Taste the soup and adjust the seasoning with salt and black pepper. Serve with a drizzle of olive oil and crusty bread.

# Notes:

01 - Avoid burning garlic by keeping the heat medium-low during sautéing.
02 - For a creamier texture, mash some chickpeas against the pot while cooking.
03 - Substitutions include white beans, sweet potato, or cauliflower.

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