Name: Cozy Chickpea Oregano Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 tablespoons olive oil; 8 cloves garlic, pressed; 1 medium onion, quartered; 1 teaspoon sea salt; 4 cups water; 1 tablespoon tapioca flour; 2 (15.5 ounce) cans chickpeas, rinsed and drained; 2 teaspoons dried oregano; Few sprigs of fresh oregano, optional; 3 bay leaves

This chickpea oregano soup is a truly comforting and nourishing meal, perfect for a cozy evening or a light lunch. The first time I made this, I was surprised by how much flavor such simple ingredients could yield, especially with the fragrant oregano taking center stage. This chickpea oregano soup recipe is special because it achieves a wonderful creamy texture without any dairy, making it a fantastic option for those seeking a plant-based or dairy-free dish. It’s for anyone who loves a hearty, flavorful soup that’s both easy to prepare and deeply satisfying.

⏱ Time: 75 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Cozy Chickpea Oregano Soup

Chickpea oregano soup: savor this creamy, protein-packed vegan soup. Master a comforting meal in one pot, perfect for chilly evenings.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Main Course

Cuisine American

Servings 6

Calories 280 kcal

Ingredients

2 tablespoons olive oil
8 cloves garlic, pressed
1 medium onion, quartered
1 teaspoon sea salt
4 cups water
1 tablespoon tapioca flour
2 (15.5 ounce) cans chickpeas, rinsed and drained
2 teaspoons dried oregano
Few sprigs of fresh oregano, optional
3 bay leaves

Instructions

In a rondeau pot or stockpot, combine 2 tablespoons olive oil, 8 cloves garlic, 1 medium onion, and 1 teaspoon sea salt. Sauté for about 3-5 minutes, or until the onions are translucent and the garlic has deepened in color but isn burned.
Next, add 4 cups water and 1 tablespoon tapioca flour, stirring quickly to prevent the tapioca flour from seizing up. Add the 2 cans chickpeas, 2 teaspoons dried oregano, and 3 bay leaves and bring to a boil. Then reduce heat to MEDIUM-LOW, cover, and simmer for about 45 to 60 minutes.
Transfer 2 cups soup to a high-speed blender and blend until smooth. Transfer the purée back to the rondeau pot or stockpot, stir to recombine the ingredients, and simmer another 15 minutes.
Remove the bay leaves and sprigs of oregano, if using, ladle into soup bowls, and enjoy!
Refrigerate leftovers in an airtight container for about a week. Reheat leftovers in the microwave or a saucepan on a LOW setting.

Notes

– For an extra layer of flavor, toast the dried oregano lightly in the pot with the garlic and onion before adding liquids.
– If the soup seems too thick after blending, add a splash more water or vegetable broth to reach your desired consistency.
– When blending, ensure the soup has cooled slightly to avoid pressure buildup in the blender. Blend in batches if necessary, holding the lid firmly.
– Store leftover chickpea oregano soup in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For an extra layer of flavor, toast the dried oregano lightly in the pot with the garlic and onion before adding liquids.
If the soup seems too thick after blending, add a splash more water or vegetable broth to reach your desired consistency.
When blending, ensure the soup has cooled slightly to avoid pressure buildup in the blender. Blend in batches if necessary, holding the lid firmly.
Store leftover chickpea oregano soup in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.

This simple yet flavorful chickpea oregano soup is a testament to how satisfying plant-based meals can be. Give it a try and enjoy a comforting bowl that nourishes both body and soul!