INGREDIENTS:

1 tbsp of olive oil, plus more for drizzling
3 large garlic cloves, minced or pressed
1 tsp of paprika
1 tsp of dried rosemary
½ tsp of dried thyme
¼ tsp of chili flakes
2 cans (15 oz each) of chickpeas
1 (6oz-180 grams) large potato, diced
2 cups (480 ml) of low-sodium vegetable broth or water
Salt & black pepper, to taste

INSTRUCTIONS

1. Pour one of the cans of chickpeas with its liquid into a blender and purée until smooth.
2. Heat the olive oil in a pot and add the garlic and sauté for about 1 minute. Add the puréed chickpeas, the second can of drained chickpeas, the cubed potato, paprika, rosemary, thyme, chili flakes, and black pepper. Give it a good stir. Add broth or water and stir again.
3. Place a lid on the pot and bring the soup to a boil. Once boiling, turn the heat down and allow it to simmer for 25 minutes, stirring occasionally.
4. Taste the soup and adjust the seasoning according to your taste.
5. Serve hot with a drizzle of olive oil if you wish.