Description
A hearty, creamy Chickpea Potato Soup packed with tender vegetables, herbs, and a bright touch of lemon — the perfect cozy and nourishing bowl for any season.
Ingredients
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
1/4 teaspoon red chili flakes
2 cans (14 oz / 400 g) chickpeas, drained and rinsed
1 lb (450 g) potatoes, peeled and cut into 1/2-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
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and cook for 7–8 minutes until softened and fragrant.
- Stir in the garlic, thyme, rosemary, and red chili flakes, cooking for 1 minute until aromatic.
- Add chickpeas, potatoes, and vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the potatoes are tender.
- For a creamier texture, remove 2–3 ladles of soup, blend until smooth, then return to the pot and stir to combine.
- Add lemon juice and baby spinach, cover, and simmer for 1 minute until spinach wilts.
- Season with salt and pepper to taste, ladle into bowls, and serve warm with extra lemon if desired.
Notes
Add coconut milk or cashew cream for extra creaminess.
Roast chickpeas and potatoes before adding for deeper flavor.
Stir in quinoa, lentils, or small pasta to make it heartier.
Use kale or chard instead of spinach for variation.
Freeze leftovers for up to 2 months; reheat gently with a splash of stock.
Serve with crusty bread or garlic toast for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
