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Chickpea Potato Soup Recipe

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4 from 3 reviews

A hearty and nutritious Chickpea Potato Soup packed with fresh herbs, vegetables, and a splash of lemon juice for brightness. This comforting soup is easy to prepare on the stovetop and features a creamy texture option by blending some of the soup for extra richness, perfect for a wholesome meal any time of year.

Ingredients

Vegetables and Aromatics

  • 1 medium red onion, chopped
  • 1 medium carrot, chopped
  • 2-3 celery stalks, chopped
  • 2 large garlic cloves, finely chopped
  • 1 lb (450 g) potatoes, peeled and cut into 1/2-inch cubes
  • 2 cups (75 g) baby spinach

Herbs and Spices

  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/4 teaspoon red chili flakes
  • Salt and freshly ground black pepper to taste

Other Ingredients

  • 1 tablespoon olive oil
  • 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
  • 4 cups (1 liter) vegetable stock
  • Juice of 1 lemon

Instructions

  1. Prepare the base vegetables: Heat the olive oil in a stock pot or Dutch oven over medium heat. Add the chopped red onion, carrot, and celery, cooking for 7-8 minutes until the vegetables are softened but not browned.
  2. Add herbs and spices: Stir in the finely chopped garlic, fresh thyme, fresh rosemary, and red chili flakes, cooking for an additional minute to release their aromas.
  3. Simmer the soup: Add the drained chickpeas, cubed potatoes, and vegetable stock to the pot. Bring the soup to a boil, then reduce the heat to low, cover with a lid, and simmer gently for 15 minutes until the potatoes are tender.
  4. Optional blending for creaminess: For a creamier texture, ladle out 2-3 portions of the soup and puree them in a blender until smooth, then return the blended soup back into the pot and stir well to combine.
  5. Finish with lemon and spinach: Stir in the lemon juice and baby spinach, cover the pot again, and cook for another minute until the spinach is wilted.
  6. Season and serve: Taste the soup and season with salt and freshly ground black pepper as desired. Serve the soup hot, with extra lemon juice on the side if preferred.

Notes

  • If you prefer a spicier soup, increase the amount of red chili flakes to taste.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • For a gluten-free version, ensure the vegetable stock is certified gluten-free.
  • Adding a dollop of plain yogurt or a sprinkle of grated Parmesan can enhance the creaminess and flavor if dairy is acceptable.
  • This recipe is naturally vegetarian and vegan-friendly, using vegetable stock.

Find it online: https://recipeplenty.com/chickpea-potato-soup-recipe/