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