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Chickpea Potato Soup

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A delightful, hearty soup combining chickpeas and potatoes with a medley of vegetables, perfect for any day of the week.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 medium potatoes (about 12 oz), diced
  • 2 medium carrots, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 tsp cumin powder
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Chopped cilantro (optional)

Instructions

  1. Gather all ingredients: Start by dicing the potatoes, chopping the onions and carrots, and mincing the garlic.
  2. Sauté the onions: In a large pot over medium heat, add the olive oil and sauté the diced onions until translucent (about 5 minutes).
  3. Add garlic: Toss in the minced garlic and cook for an additional minute until fragrant.
  4. Incorporate vegetables: Stir in the diced potatoes and chopped carrots, cooking for 2-3 minutes.
  5. Add chickpeas and broth: Pour in the drained chickpeas and vegetable broth, stirring together and bringing to a gentle boil.
  6. Season and simmer: Season the soup with cumin, salt, and pepper, reduce the heat, cover partially, and let it simmer for 20-25 minutes until the potatoes are tender.
  7. Blend for creaminess (optional): Use an immersion blender to blend part of the soup for a creamier texture.
  8. Serve: Ladle into bowls, garnishing with chopped cilantro if desired.

Notes

For extra flavor, add a dash of cayenne or red pepper flakes. You can also use coconut milk for a creamier version.

Nutrition

Find it online: https://www.goandweb.com/chickpea-potato-soup-easy-recipe/