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–+ servings

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
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

Find it online:

https://www.easyveganmealplan.com/recipe/chickpea-potato-soup/