Chickpea Potato Soup Recipe

Introduction

This Chickpea Potato Soup is a comforting and hearty dish perfect for any season. With its creamy texture and warm spices, it makes a nourishing meal that’s both easy to prepare and full of flavor.

Ingredients

• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 2 medium Yukon Gold potatoes, diced (about 2 cups)
• 2 medium carrots, chopped (about 1 cup)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• Juice of 1 lemon

Instructions

1. Step 1: In a large pot over medium heat, drizzle olive oil and sauté the chopped onions and carrots until the onions become translucent.
2. Step 2: Add the minced garlic, ground cumin, and smoked paprika to the pot; cook for about 1 minute until fragrant.
3. Step 3: Stir in the diced potatoes and rinsed chickpeas, making sure they are well coated with the spices.
4. Step 4: Pour in the vegetable broth, covering the ingredients by a couple of inches. Bring the soup to a boil, then reduce the heat and let it simmer.
5. Step 5: Cook for about 20 to 25 minutes, until the potatoes are tender when pierced with a fork.
6. Step 6: Just before serving, stir in the fresh lemon juice to brighten the flavors.

Tips & Variations

• For a creamier texture, blend part of the soup before adding lemon juice.
• Add a pinch of cayenne pepper if you like a bit of heat.
• Swap Yukon Gold potatoes for sweet potatoes for a sweeter, richer flavor.
• Top the soup with fresh herbs like parsley or cilantro for added freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook the dried chickpeas beforehand. This will significantly increase the preparation time.

Is this soup vegan?

Yes, this recipe is completely vegan as it uses vegetable broth and olive oil without any animal products.

Chickpea Potato Soup Recipe

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★★★★★

4.6 from 115 reviews

This comforting Chickpea Potato Soup combines creamy Yukon Gold potatoes and protein-rich chickpeas in a flavorful spiced vegetable broth. Enhanced with cumin, smoked paprika, and a splash of fresh lemon juice, this soup is a hearty, nutritious, and easy-to-make meal perfect for any season.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Vegetables and Legumes

• 1 can (15 oz) low-sodium chickpeas, rinsed and drained
• 2 medium Yukon Gold potatoes, diced (about 2 cups)
• 2 medium carrots, chopped (about 1 cup)
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced

Liquids and Fats

• 4 cups low-sodium vegetable broth
• 2 tbsp olive oil
• Juice of 1 lemon

Spices

• 1 tsp ground cumin
• 1 tsp smoked paprika

Instructions

1. Sauté Aromatics: In a large pot over medium heat, drizzle olive oil and sauté the chopped onions and carrots until the onions become translucent, which will take about 5-7 minutes. This softens the vegetables and releases their flavors.
2. Add Garlic and Spices: Add the minced garlic, ground cumin, and smoked paprika to the pot and cook for about 1 minute until the mixture becomes fragrant, allowing the spices to bloom.
3. Add Potatoes and Chickpeas: Stir in the diced Yukon Gold potatoes and rinsed chickpeas, ensuring they are well coated with the aromatic spice mixture.
4. Add Broth and Simmer: Pour in the low-sodium vegetable broth to cover the ingredients by about two inches. Bring the soup to a boil, then reduce the heat to a simmer.
5. Cook Until Tender: Let the soup simmer gently for 20-25 minutes, or until the potatoes are fork-tender and the flavors have melded together.
6. Finish with Lemon Juice: Remove the pot from heat and stir in the fresh lemon juice just before serving to brighten and balance the flavors.

Notes

• Use low-sodium broth and chickpeas to control salt content and keep the soup healthy.
• If you prefer a creamier texture, you can partially blend the soup before adding the lemon juice.
• Adjust seasoning with salt and pepper as needed before serving.
• This soup stores well and tastes even better the next day.
• Garnish with fresh herbs like parsley or cilantro for added freshness.

Keywords: chickpea soup, potato soup, vegetarian soup, healthy soup, Mediterranean soup, easy soup recipe, budget-friendly, gluten-free