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Chickpea Potato Soup

Bowl of chickpea potato soup garnished with fresh herbs and olive oil
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A heartwarming, creamy soup combining tender chickpeas and potatoes with aromatic spices. Perfect comfort food that’s easy to make.

Ingredients

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  • 1 can (15 oz) low-sodium chickpeas, rinsed and drained
  • 2 medium Yukon Gold potatoes, diced into 1/2-inch cubes (about 2 cups)
  • 2 medium carrots, chopped into rounds (about 1 cup)
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and carrots, cooking for about 5 minutes until onions are translucent.
  2. Add minced garlic, cumin, and smoked paprika. Stir constantly for about 1 minute until fragrant.
  3. Toss in diced potatoes and rinsed chickpeas, stirring for 2 minutes to coat with spice mixture. Keep potato pieces consistently sized at 1/2-inch for even cooking.
  4. Pour in vegetable broth until ingredients are covered by 2 inches. Bring to a rolling boil over high heat (about 2-3 minutes).
  5. Reduce heat to maintain a gentle simmer. Cook uncovered for 20-25 minutes until potatoes are fork-tender and breaking apart slightly.
  6. Remove from heat and stir in fresh lemon juice. Taste and add salt and black pepper as needed (about 1/4 to 1/2 teaspoon salt).

Notes

  • Use Yukon Gold potatoes for naturally creamy texture as they break down slightly during cooking.
  • Rinse chickpeas to remove excess sodium and improve flavor.
  • For creamier texture, mash about one-third of the soup with a potato masher.
  • Soup thickens when refrigerated; add broth when reheating to reach desired consistency.
  • Keep potato pieces consistently sized at 1/2-inch for even cooking time.

Nutrition

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