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  • Writer's pictureGabi Dimitrova

POTATO CHICKPEA SOUP

Updated: Jan 22, 2023

The easiest soup for the most cozy Fall meal! You can do a big fridge cleanout with this kind of soup so feel free to throw in anything. This soup is packed with nutrients from all the different vegetables - all 7 of them! It is the perfect immunity booster during the colder weather. Make it and let me know what you think!



SERVING SIZE: 4-5

TIME: 35 minutes


Ingredients:

  • 1 tbsp olive oil

  • 1/2 cup chopped yellow onion

  • 6 cloves of garlic, minced

  • 2 1/2 cups potatoes

  • 1/2 cup chopped celery

  • 6 cups liquid

  • 1/2 cup chopped carrots

  • 2 tbsp tomato paste

  • 2 cups cooked chickpeas

  • 1 cup chopped tomatoes (you can use fresh or canned)

  • 1 tsp of each: cumin, white pepper, turmeric, oregano, paprika, ginger, mustard seed, tarragon, dill

  • Salt and black pepper to taste

  • Sourdough or crackers on the side

  • Big handful of fresh spinach



  1. Chop the onion and garlic. Add them to a large pot with a tablespoon of olive oil. Cook over medium heat for 2 minutes or until the onion are soft.

  2. Add all of the seasoning in and cook for another minute.

  3. Add the celery, carrots, tomato paste, and chopped tomatoes.

  4. Peel your potatoes and cut into little cubes. Add them to the pot with 4 cups of liquid (water or veggie broth). Place a lid on top of the pot and let it simmer on low heat. Let them cook for 20 minutes. Make sure to stir occasionally.

  5. After 20-25 minutes, add in the the chickpeas with another 1-2 cups liquid. Put the lid back on top. Stir occasionally.

  6. Check on the soup after 15 minutes and adjust seasoning and liquid as needed. If you want it thicker, you can lightly mash the potatoes against the pot.

  7. Add in the spinach at the very end and stir it in until it has wilted.

I love topping mine with red pepper flakes for a little spice but it is completely optional.




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