Description
Cozy up with a bowl of Chickpea Potato Soup, a hearty and nourishing dish that’s packed with creamy potatoes, protein-rich chickpeas, and flavorful spices. This one-pot wonder is easy to make, perfect for any season, and endlessly customizable to suit your taste. Whether you’re looking for a quick dinner or a meal-prep favorite, this soup is a delicious and comforting choice.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 medium potatoes, cubed (Yukon Gold or Russets work best)
- 2 cups cooked or canned chickpeas (drained and rinsed)
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and pepper, to taste
Optional Add-Ins:
- 1 cup chopped spinach or kale
- 1 tablespoon lemon juice (for brightness)
- ½ cup coconut milk (for creaminess)
- ¼ teaspoon red chili flakes (for spice)
Instructions
Step 1: Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté for 3–4 minutes until translucent.
- Stir in garlic, carrots, and celery, and cook for another 3–4 minutes until fragrant and slightly softened.
Step 2: Add Potatoes and Spices
- Add the cubed potatoes to the pot.
- Sprinkle in dried thyme, paprika, salt, and pepper, stirring to coat the vegetables with the spices.
Step 3: Add Broth and Simmer
- Pour in the vegetable broth and add the bay leaf.
- Bring the soup to a boil, then reduce heat to low.
- Cover and let the soup simmer for 15–20 minutes, or until the potatoes are tender.
Step 4: Add Chickpeas and Blend
- Stir in the chickpeas and let the soup simmer for another 5 minutes to meld the flavors.
- Use an immersion blender to partially blend the soup for a creamy texture while leaving some chunks. (Alternatively, blend 2 cups of the soup in a blender and return it to the pot.)
Step 5: Adjust and Serve
- Taste the soup and adjust seasoning with salt, pepper, or a splash of lemon juice.
- If using, stir in spinach or kale and let it wilt for 2–3 minutes.
- Ladle the soup into bowls and serve warm.
Notes
- Potato Choice: Yukon Gold potatoes are creamy and hold their shape well, while Russets create a thicker, starchier soup.
- Blending Tip: Partially blending gives the soup a velvety texture while keeping it hearty.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food