- 1 cup canned low sodium or pre-cooked chickpeas
- 1/2 onion, chopped
- 1 medium potato
- 1/2 garlic clove
- 2 tbsp olive oil
- 2 1/4 cups water
- Optional: 2 tbsp cream
Stove or oven method:
Saute onion and garlic in the oil for 10 minutes.
Peel potato and cut into 1/2 inch cubes.
Add drained chickpeas and the potatoes into pan.
Add water and simmer, covered, for 15-20 minutes.
Transfer to a blender and purée until creamy.
Store excess in the refrigerator for not more than 24 hours.
Optional: swirl the cream into the soup before serving.
Chickpeas have a nutty, buttery flavour and is a versatile ingredient that you can add into everyday dishes and purées!
If you want to freeze this soup, do so before adding the cream.
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