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.
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.
- 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.