Description
Chickpea Potato Soup is a creamy, comforting, and flavorful dish made with hearty chickpeas, tender potatoes, and warming spices. Perfect for chilly days or cozy nights at home.
Ingredients
1 can (15 oz) low-sodium chickpeas, rinsed and drained
2 medium Yukon Gold potatoes, diced (about 2 cups)
2 medium carrots, chopped (about 1 cup)
1 medium yellow onion, chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 tsp ground cumin
1 tsp smoked paprika
2 tbsp olive oil
Juice of 1 lemon
Instructions
1. In a large pot over medium heat, drizzle olive oil and sauté chopped onions and carrots until onions are translucent.
2. Add minced garlic, cumin, and smoked paprika; cook until fragrant, about 1 minute.
3. Stir in diced potatoes and rinsed chickpeas until evenly coated with the spices.
4. Pour in the vegetable broth, making sure ingredients are covered by a couple of inches. Bring to a boil.
5. Reduce heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.
6. Stir in fresh lemon juice just before serving. Serve hot.
Notes
This soup is great for meal prep and tastes even better the next day.
Add spinach or kale at the end of cooking for extra greens.
For a creamier texture, blend half the soup and stir it back in.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg