Vegan Chickpea, Garlic, and Thyme Soup
From O, the Oprah Magazine Cookbook [1] by Editors of O Magazine
Notes
If you have a high-powered blender, like a Vitamix, be careful not to overblend the soup as it can become gummy; don't turn the speed up to full power. If you don't have sherry vinegar, substitute apple cider vinegar. If you're not vegan, chicken stock adds richness.
Ingredients
- 6 tablespoons olive oil, divided, plus more for drizzling
8 cloves garlic, thinly sliced
1 tablespoon fresh thyme leaves, minced
1/2 teaspoon red pepper flakes, plus more for garnish
3 (15 ounce) cans chickpeas, rinsed and drained
4 cups good vegetable broth, preferably homemade [2]
Kosher salt, to taste
Sherry vinegar, to taste
Directions
- Add 3 tablespoons olive oil, garlic, thyme, and pepper flakes to a large straight-sided sauté pan or dutch oven. Cook over medium heat, stirring occasionally, until the aromatics begin to sizzle but have yet to brown. Add the chickpeas, and cook 2 more minutes, stirring occasionally. Add broth and bring to a boil. Reduce heat and simmer 30 minutes.
- Add remaining 3 tablespoons olive oil. Blend until smooth with an immersion blender, or carefully transfer to a standing blender. Season to taste with salt and sherry vinegar, starting with 1 teaspoon each and adding more until the soup tastes balanced.
- Ladle into bowls, and garnish with a drizzle of olive oil and a pinch of red pepper flakes.
Information
- Category
- Soups/Stews, Bean
- Cuisine
- North American
- Yield
- Serves 3 as a meal