Once it's hot, add garlic + onion + green chili + bay leaf. Stir-sauté for 2-3 minutes, or until the onion is translucent.
Add carrot + potato and stir-cook for 4-5 minutes, or until the carrot starts to soften.
Then add cooked/canned chickpeas + cilantro stems + dried rosemary + salt + pepper + veggie stock. Mix well and bring to a simmer.
Cover the pot and let it simmer over medium heat for 15 minutes.
Turn off the heat. Remove (and discard) the bay leaf and blend using an immersion blender until everything is nice and creamy. If you don't have an immersion blender, let the mixture cool down a bit. Transfer to a high-speed blender and blend. Reheat if needed.
Now add lemon juice + lemon zest + cilantro. Give it a quick mix.
Transfer to serving bowl(s) and garnish with crispy air-fried chickpeas (or use fried tofu, or croutons) + extra virgin olive oil + cilantro + paprika.
Cozy, one-pot chickpea soup is ready. Enjoy!
No ads & popups. Just recipes.Check out Qookbooks!
Notes
Nutritional chart does not contain macros from the garnishing ingredients.