Chickpea Potato Soup

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Chickpea Potato Soup

This cozy chickpea potato soup is hearty, flavorful, and incredibly simple to make with just a handful of pantry ingredients. Creamy from blended chickpeas and full of chunky potatoes, it’s the perfect weeknight soup for chilly days—ready in just 30 minutes!
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Meal Type: Dinner, Lunch
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Blender, Stove
Ingredient: Chickpeas, Potatoes
Servings: 4
Ingredients
  • 2 tablespoon(s) olive oil divided (or use broth for oil-free)
  • 2 clove(s) garlic minced or pressed
  • 1 tablespoon(s) tomato paste
  • 14 oz potatoes peeled and finely diced
  • 2 14oz can(s) chickpeas rinsed and drained (or 3 cups cooked)
  • 5 cup(s) vegetable broth
  • 2 teaspoon(s) paprika
  • 2 teaspoon(s) dried rosemary
  • Salt and pepper to taste
  • 1 tablespoon(s) olive oil for garnish (optional)
  • Chili flakes for garnish (optional)
US Customary - Metric
Instructions
  • Blend half the chickpeas: Add half the chickpeas to a blender with a splash of vegetable broth and blend until smooth. Alternatively, mash them with a potato masher for a chunkier texture.
  • Sauté aromatics: In a large pot, heat 1 tablespoon olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Stir in the tomato paste and cook it for 1–2 minutes to caramelize slightly
  • Add potatoes and chickpeas: Stir in the diced potatoes and the remaining whole chickpeas. Season with salt and pepper. Cook for 2–3 minutes to lightly toast the potatoes and enhance flavor.
  • Simmer the soup: Pour in the vegetable broth and stir in the blended chickpeas. Add the paprika and rosemary. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  • Serve and store: Ladle into bowls, drizzle with the remaining 1 tablespoon olive oil (if using), and sprinkle with chili flakes. Serve hot with some crusty bread if desired. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months. Reheat gently on the stove or in the microwave.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 390kcal | Carbohydrates: 53g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 1843mg | Potassium: 796mg | Fiber: 12g | Sugar: 4g | Vitamin A: 802IU | Vitamin C: 24mg | Calcium: 96mg | Iron: 4mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan