Chickpea and Potato Broth Soup

This hearty Chickpea and Potato Broth Soup combines traditional comfort with a creative twist. The creamy texture of blended potatoes pairs beautifully with the nutty flavor of chickpeas, while a hint of garlic and fresh herbs elevate the dish. Perfect for a cozy dinner, this soup is not only satisfying but also vegan, gluten-free, and packed with nutrients.

Ingredients:

• 2 cups potatoes, diced
• 1 can chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt to taste
• Pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
2. Stir in minced garlic, ground cumin, and smoked paprika, and cook for an additional 1-2 minutes until fragrant.
3. Add diced potatoes and chickpeas to the pot, mixing well with the onion and spices.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 20-25 minutes, or until the potatoes are tender.
5. Using an immersion blender, blend the soup until smooth, or transfer to a blender in batches. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley.