Good for:
Plant based
Nutrition per serving
Calories (kcal)
418
Fat (g)
12.0
Carbs (g)
63.0
Protein (g)
15.0
Salt (g)
0.8
Sugar (g)
10.0
Ingredients
2
tbsp
Olive Oil
3
Clove
Garlic (minced)
1
tsp
Paprika
1
tsp
Rosemary
0.5
tsp
Thyme
0.25
tsp
Chili Powder
2
Can
Chickpeas (canned)
1
Large
Potato ((3" to 4-1/4" dia.), diced)
2
Cup
Vegetable Stock (broth)
4
Dash
Salt
4
Dash
Black Pepper
Method
- In a blender, puree one of the cans of chickpeas with its liquid until smooth.
- In a pot over medium heat, heat the olive oil and saute the garlic just until it's fragrant (1 minute).
- Stir in the puréed chickpeas, the second can of drained chickpeas, the cubed potato, paprika,
rosemary, thyme, chili flakes, some freshly cracked pepper, and broth. - Cover with the lid, increase the heat up to medium-high, and boil. Reduce heat to medium-low and simmer for 25 minutes, stirring regularly.
- Taste and adjust the seasoning according to your liking.
- Top with freshly ground pepper and drizzle with olive oil if you want. Serve with crusty bread for dipping.
