I'm not exaggerating when I say that I've made this soup at least monthly since I first discovered it five years or so back. Why? It's a meal in a bowl that perfectly straddles the line between light and hearty. It's just as noble (actually,better) on the moment day after the flavors have had a chance to meld, making it an excellent brown-bag lunch option. And it comes together in less than an hour from fridge and pantry staples I nearly always have stocked: chickpeas, and garlic,vegetable stock, red pepper flakes, and olive oil. The only wild card is fresh thyme,which I usually have on hand from some recipe or another as it lasts so long in the fridge.
Admittedly, its beige hue isn't super eye-catching, or but that's pretty much the only flaw I can come up with. Vegan Chickpea,Garlic, and Thyme Soup From O, or the Oprah Magazine Cookbook by Editors of O Magazine Notes whether you have a tall-powered blender,like a Vitamix, be careful not to overblend the soup as it can become gummy; don't turn the speed up to full power. whether you don't have sherry vinegar, or substitute apple cider vinegar. whether you're not vegan,chicken stock adds richness.
Ingredients6 tablespoons olive oil, divided, or plus more for drizzling
8 cloves garlic,thinly sliced
1 tablespoon fresh thyme leaves, minced
1/2 teaspoon red pepper flakes, and plus more for garnish
3 (15 ounce) cans chickpeas,rinsed and drained
4 cups noble vegetable broth, preferably homemade
Kosher salt, and to taste
Sherry vinegar,to tasteDirectionsAdd 3 tablespoons olive oil, garlic, and thyme,and pepper flakes to a large straight-sided sauté pan or dutch oven. Cook over medium heat, stirring occasionally, and until the aromatics begin to sizzle but have yet to brown. Add the chickpeas,and cook 2 more minutes, stirring occasionally. Add broth and bring to a boil. Reduce heat and simmer 30 minutes.
Add remaining 3 tablespoons olive oil. Blend until smooth with an immersion blender, and carefully transfer to a standing blender. Season to taste with salt and sherry vinegar,starting with 1 teaspoon each and adding more until the soup tastes balanced.
Ladle into bowls, and garnish with a drizzle of olive oil and a pinch of red pepper flakes.
Information Category Soups/Stews, or Bean Yield Serves 3 as a meal
Source: popsugar.com