Why You’ll Love This Recipe

I like this recipe because it’s nourishing, wholesome, and comes together quickly with just a few pantry staples. The combination of garlic, thyme, and rosemary fills my kitchen with the coziest aroma. I also love how versatile it is—naturally vegan, easy to make gluten-free, and perfect for meal prep. Whether I’m looking for a light dinner or a hearty lunch, this soup delivers warmth and comfort in every spoonful.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon olive oil
1 medium red onion, chopped
1 medium carrot, chopped
2–3 celery stalks, chopped
2 large garlic cloves, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
¼ teaspoon red chili flakes
2 cans (14 oz / 400 g) chickpeas, drained and rinsed
1 lb (450 g) potatoes, peeled and cut into ½-inch cubes
4 cups (1 liter) vegetable stock
Juice of 1 lemon
2 cups (75 g) baby spinach
Salt and freshly ground black pepper to taste

Directions

1. I start by heating the olive oil in a large stock pot or Dutch oven over medium heat. Once warm, I add the chopped onion, carrot, and celery, cooking for about 7–8 minutes until the vegetables soften and become fragrant.

2. I stir in the garlic, thyme, rosemary, and red chili flakes, cooking for another minute to let the herbs release their aroma.

3. I add the chickpeas, potatoes, and vegetable stock, stirring everything together. Once it comes to a boil, I lower the heat, cover with a lid, and let it simmer gently for about 15 minutes until the potatoes are tender.

4. For a creamier texture, I scoop out 2–3 ladles of the soup and blend it until smooth, then return it to the pot and stir to combine.

5. I add the lemon juice and baby spinach, cover again, and let it simmer for another minute just until the spinach wilts.

6. I season with salt and pepper to taste, ladle it into bowls, and serve it hot with an extra squeeze of lemon if I want more brightness.

Servings and Timing

This recipe makes 4–6 servings.

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• When I want a creamier, richer soup, I add a splash of coconut milk or a spoonful of cashew cream at the end.

• For extra depth, I roast the chickpeas and potatoes before adding them to the soup.

• I sometimes stir in cooked quinoa, lentils, or small pasta to make it heartier.

• For spice lovers, a pinch more chili flakes or a dash of smoked paprika adds a lovely kick.

• If I want extra greens, I replace half the spinach with kale or chard.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 2 months—perfect for quick meals later. To reheat, I warm it gently on the stovetop over medium heat, adding a splash of water or stock if it thickens too much. The flavors deepen after a day, making it even more delicious as leftovers.

FAQs

Can I make this soup without blending it?

Yes, I often skip blending for a chunkier, rustic texture—it’s just as flavorful.

What can I use instead of spinach?

Kale, Swiss chard, or even arugula work beautifully as substitutes.

Is this soup vegan?

Yes, it’s naturally vegan as long as I use vegetable stock.

Can I use canned potatoes?

Fresh potatoes give the best texture, but canned ones work in a pinch—just add them later in the cooking process.

How can I make it more filling?

I sometimes stir in cooked grains like barley, quinoa, or farro to make it a complete meal.

Can I use dried chickpeas instead of canned?

Yes, I soak them overnight and cook until tender before adding them to the soup.

Can I make this in a slow cooker?

Absolutely. I sauté the aromatics first, then transfer everything to the slow cooker and cook on low for about 6–7 hours.

How do I make it gluten-free?

It’s already gluten-free—just ensure your vegetable stock is certified gluten-free.

Can I add cream or milk?

Yes, a splash of cream or milk at the end makes the soup richer and silkier.

How do I serve it?

I love serving it with crusty bread or garlic toast and sometimes a sprinkle of grated Parmesan or nutritional yeast on top.

Conclusion

This Chickpea Potato Soup is one of my favorite easy comfort foods—creamy, hearty, and filled with nourishing goodness. I love how the herbs and lemon bring brightness while the chickpeas and potatoes make it satisfyingly rich. It’s simple, wholesome cooking at its best—a bowl that warms the body and soul with every spoonful.