Ingredients
- 1 can chickpeas, drained and rinsed
- 4 cloves fresh garlic, minced
- 1 yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
- 1 tablespoon lemon juice
Instructions
- Heat a tablespoon of olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute, stirring constantly.
- Stir in drained chickpeas and pour in vegetable broth. Bring to a gentle simmer.
- Add freshly chopped thyme and parsley. Season with salt and black pepper.
- Allow the soup to simmer for 20-25 minutes.
- Blend part of the soup using an immersion blender for a creamier texture, if desired.
- Add lemon juice just before serving.
- Serve in bowls, garnished with herbs, and enjoy with crusty bread.
Notes
This soup can be enhanced with red pepper flakes or other herbs based on your taste. Great for freezing!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
- Diet: Vegan