Ingredients
- 2 cans chickpeas
- 2 cups vegetable stock
- 1 tablespoon olive oil
- 1 cup diced potatoes
- ½ cup diced onion
- ½ cup diced carrot
- 2 tablespoons minced garlic
- 1 bay leaf
- 1 teaspoon marjoram
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons lemon juice
- Olive oil
- Lemon zest
- Fresh flat-leaf parsley
- Croutons
- Red pepper flakes
Preparation
Pour 1 of the cans of chickpeas with its liquid into a blender and purée until smooth.
Heat the olive oil in a pot over medium-low heat; add the potatoes, onions, and carrots. Sauté for 15 minutes, stirring frequently to prevent burning. Add minced garlic; sauté for 1 more minute.
Add the puréed chickpeas, the second can of chickpeas (drained), bay leaf, marjoram, salt, and pepper; stir. Add broth and stir again.
Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium-low and allow it to simmer for 30 minutes, stirring occasionally.
Remove from heat and stir in lemon juice; remove bay leaf.
Garnish with a drizzle of olive oil, lemon zest, fresh parsley, croutons, and red pepper flakes.
