Ingredients:
2 Cans (15 oz) of Chickpeas
1 large potato, cubed
1/4th teaspoon of chili flakes
3 garlic cloves, large
1 teaspoon of Rosemary,dried
1/2 teaspoon of Thyme, dried
8 ounces of Soy Curls
1/2 teaspoon of pepper
1 teaspoon of Paprika
2 quarts of low or no sodium vegetable broth
Instructions:
Heat up one quart of veggie broth in pot. When it begins to boil, turn off the heat and add soy curls and let soak for 15-30 minutes
Pour one can of chickpeas with liquid into a blender and puree until smooth
Heat a pot and add a couple of tablespoons of water to sauté garlic for 1-2 minutes.
To the heated pot with garlic, add pureed chickpeas and 2nd can of drained chickpeas, the cubed potatoes, soy curls and veggie broth that has been soaking, 2nd quart of veggie broth, paprika, rosemary, thyme, chili flakes and pepper.
Place a lid on the pot, turn up the heat to medium-high, and bring to a boil. Once boiling, turn heat down to med-low and allow to simmer for 25 minutes, stirring occasionally
Serve hot with freshly ground pepper!
Modified from Vegan 8 Recipes