Sort ingredients
sereneosl
QR Code
Listen
Pdf
Place a saucepan over medium heat and warm 3 minutes.
Add two tablespoons cooking oil and warm 20 seconds.
Add the minced garlic with a couple pinches salt and stir in. Cook down 30 seconds.
Pour in the stove-hot soy milk and stir together with the garlic.
Add the chipotles in adobo and stir in, then add most of the cilantro and stir in.
Use an immersion blender to blend the soup until creamy and well-combined.
Add the chickpeas to the pan, stir in, bring up to a simmer, then reduce heat to low and allow to cook until creamy, about 4-5 minutes. Stir frequently as it cooks.
Add the juice of 1 lemon with another few pinches salt, stir in, bring up to a simmer, then remove from the heat.
Taste for seasoning and add more salt in pinches as needed, tasting with each addition of salt until it is to your liking.
Serve in a bowl garnished with the remaining cilantro, dig in, and enjoy.