Why Make This Recipe
Chickpea and Potato Soup is a comforting dish that brings warmth on chilly days. It’s not only delicious but also packed with nutrients. Chickpeas offer protein and fiber, while potatoes add heartiness to the soup. This dish is perfect for a quick weeknight dinner, and it’s also easy to make in large batches. Plus, it’s vegan-friendly, making it suitable for almost everyone!
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Chickpea and Potato Soup
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
Chickpea and Potato Soup is a cozy, vegan-friendly bowl that’s hearty, nutrient-rich, and easy to batch-cook for quick weeknight dinners or meal prep.
Ingredients
1 tablespoon olive oil, plus extra for drizzling
3 large garlic cloves, minced or crushed
1 teaspoon paprika
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon chili flakes
2 cans chickpeas (15 oz each)
1 large potato, cut into small pieces (about 6 oz)
2 cups vegetable broth (480 ml, low-sodium)
Salt and black pepper, to taste
Instructions
1. Blend one can of chickpeas with its liquid until smooth; set aside.
2. Heat olive oil in a medium pot over medium heat; sauté garlic for about 1 minute.
3. Add pureed chickpeas, the second can (drained), potato, paprika, rosemary, thyme, chili flakes, and black pepper; stir to combine.
4. Pour in vegetable broth; stir again.
5. Cover and bring to a boil over medium-high heat, then reduce to medium-low and simmer about 25 minutes, stirring occasionally, until potatoes are tender.
6. Taste and adjust seasoning.
7. Serve hot, garnished with ground pepper and a drizzle of olive oil; enjoy with crusty bread.
Notes
Serve hot; finish with a drizzle of olive oil. Pair with crusty bread or a fresh salad.
Storage: cool completely, refrigerate in an airtight container up to 4 days, or freeze up to 3 months; thaw in the fridge before reheating.
Tips: for creamier soup, blend more chickpeas; add carrots or spinach for extra veggies; a squeeze of lemon brightens flavors.
Variation: increase chili flakes or add hot sauce for heat; swap vegetable broth with chicken broth if not keeping it vegan.
FAQs:
• Dried chickpeas? Yes—soak and cook first before using.
• Gluten-free? Naturally gluten-free.
• Make ahead? Absolutely—flavors deepen by the next day.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 520mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Chickpea Soup, Potato Soup, Vegan, Gluten-Free, Weeknight Dinner
How to Make Chickpea and Potato Soup
Ingredients:
- 1 tablespoon olive oil, with extra for drizzling
- 3 large garlic cloves, minced or crushed
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon chili flakes
- 2 cans chickpeas (15 oz each)
- 1 large potato, cut into small pieces (6 oz)
- 2 cups vegetable broth (480 ml, low-sodium)
- Salt and black pepper, to taste
Directions:
- Start by pouring one can of chickpeas, including its liquid, into a blender and blend until smooth.
- In a medium pot, heat olive oil over medium heat and sauté garlic for about 1 minute.
- Add the pureed chickpeas, the second can of drained chickpeas, cubed potato, paprika, rosemary, thyme, chili flakes, and black pepper. Stir to combine.
- Pour in the broth and stir again.
- Cover the pot and increase heat to medium-high to bring to a boil.
- Then, reduce to medium-low and simmer for about 25 minutes, stirring occasionally.
- Taste and adjust seasoning.
- Serve hot, garnished with ground pepper and a drizzle of olive oil. Enjoy with crusty bread!
How to Serve Chickpea and Potato Soup
This soup is best served hot. You can drizzle a little extra olive oil on top for added flavor. Pair it with some crusty bread or a fresh salad for a complete meal. It’s a wonderful option for lunch or dinner, and it makes great leftovers too!
How to Store Chickpea and Potato Soup
To store the soup, let it cool completely and place it in an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it overnight in the fridge before reheating.
Tips to Make Chickpea and Potato Soup
- If you like a creamier texture, blend more of the chickpeas.
- Add chopped vegetables like carrots or spinach for extra nutrition.
- Adjust the seasoning according to your taste. A squeeze of lemon juice can brighten the flavors!
Variation
For a spicier kick, consider adding more chili flakes or even a dash of hot sauce. You can also substitute the vegetable broth with chicken broth if you prefer.
FAQs
Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas! Just soak and cook them in advance before adding them to the soup.
Is this soup gluten-free?
Yes, this Chickpea and Potato Soup is naturally gluten-free.
Can I make this soup in advance?
Absolutely! This soup tastes even better the next day, making it perfect for meal prep. Just store as mentioned above.
