Ingredients
Scale
- 1 Tbsp olive oil
- 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) chickpeas
- 1 (6 oz) large potato, diced
- 2 cups (480 ml) low-sodium vegetable broth
- Salt & black pepper, to taste
Instructions
- Blend one can of chickpeas (with liquid) until smooth.
- Heat olive oil in a pot over medium heat; sauté minced garlic for 1 minute.
- Stir in blended chickpeas, drained second can of chickpeas, diced potato, paprika, rosemary, thyme, chili flakes, and pepper. Mix well.
- Add vegetable broth; stir again.
- Cover and bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally.
- Taste and adjust seasoning as needed. Serve hot with drizzled olive oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 260
- Sugar: 2g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg