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Chickpea Potato Soup

A heartwarming chickpea potato soup that combines tender potatoes and protein-rich chickpeas with aromatic spices for a comforting, nutritious meal perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 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 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 1 lemon lemon juice freshly squeezed
  • Salt and pepper to taste

Equipment

  • Large pot (4-6 quart)

Method
 

  1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
  2. Add chopped onions and carrots, stirring occasionally until onions are translucent, about 5-6 minutes.
  3. Add minced garlic, cumin, and smoked paprika. Cook until fragrant, about 1 minute, stirring constantly to prevent burning.
  4. Stir in diced potatoes and rinsed chickpeas for 1-2 minutes until all pieces glisten with the aromatic spices.
  5. Pour in vegetable broth to cover ingredients by about two inches. Bring to a rolling boil.
  6. Reduce heat to a gentle simmer and cook uncovered for 20-25 minutes until potatoes are fork-tender and break apart easily when pressed.
  7. Remove from heat and stir in fresh lemon juice just before serving. Taste and add salt and pepper as needed.

Notes

Use low-sodium chickpeas and vegetable broth for better control of sodium content. This recipe adapts beautifully to whatever vegetables you have in your pantry. For a creamier texture, use an immersion blender to partially blend one-third of the soup. If the soup becomes too thick after storage, thin with additional broth when reheating. Serve hot.