Delicious Easy To Make Creamy and Comforting Chickpea Soup - Vegan

Delicious Easy To Make Creamy and Comforting Chickpea Soup - Vegan

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Creamy and Comforting Chickpea Soup
veganbowls
🍲Creamy and Comforting Chickpea Soup by @cookingforpeanuts 😍

Doesn't that look wonderful? We wish we could have a bowl of this right now! Who's with us? 🙋🏻

✨ ​𝒔𝒂𝒗𝒆 𝒂𝒏𝒅 𝒕𝒓𝒚 ✨

Ingredients:
2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked)
3 cups vegetable broth plus more as needed
1 tablespoon mellow miso
1 tablespoon olive oil
1 small leek, white and light green parts only, chopped (or 1 small yellow onion)
5 garlic cloves, minced
1 large potato (about 6 ounces), diced into about ½-inch pieces
½ teaspoon crushed red pepper, or to taste
1 teaspoon paprika
2 small sprigs rosemary, or 1 teaspoon dried rosemary
2 sprigs fresh thyme, or ½ teaspoon dried thyme
1 cup chopped broccoli florets
salt and freshly ground black pepper to taste
juice of 1 lemon, or to taste

Instructions:
Transfer 1 can (or 1 ½ cups) chickpeas to a blender, Add 1 cup vegetable broth, and the miso. Blend on high until smooth. Set aside.
Heat the oil in a medium saucepan over medium heat. Cook the leek for about 4 minutes, or until translucent, stirring frequently. Add the garlic, potato, crushed red pepper, and paprika. Cook for 2 minutes more, stirring constantly.
Add the remaining 1 ½ cups chickpeas, 1 ½ cups vegetable broth, and the puréed chickpeas and miso. Bring the liquid to a simmer and add the rosemary and thyme. Cover and simmer over low heat for about 10 minutes, or until the potato is fork tender. Stir occasionally and add more broth as needed.
Remove the thyme and rosemary sprigs and mix in the broccoli florets. Cook over medium-low heat for about 1 more minute, or until the florets are just tender. Season with salt, pepper, and lemon juice to taste.