Description
This creamy and flavorful chickpea potato soup features fresh herbs like thyme and rosemary, a hint of garlic, and a touch of lemon juice for brightness. Made with simple ingredients and cooked on the stovetop, it’s a comforting and nutritious meal perfect for any day.
Ingredients
Vegetables and Herbs
- 1 medium red onion, chopped
- 1 medium carrot, chopped
- 2-3 celery stalks, chopped
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 cups (75 g) baby spinach
Pantry Items
- 1 tablespoon olive oil
- ¼ teaspoon red chili flakes
- 2 cans (14 oz / 400 g each) chickpeas, drained and rinsed
- 1 lb (450 g) potatoes, peeled and cut into ½-inch cubes
- 4 cups (1 liter) vegetable stock
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a stock pot or Dutch oven over medium heat. Add the chopped red onion, carrot, and celery, cooking for 7-8 minutes until the vegetables are softened and fragrant.
- Add Herbs and Garlic: Stir in the finely chopped garlic, fresh thyme, rosemary, and red chili flakes. Cook for an additional minute to release their aromas.
- Simmer with Chickpeas and Potatoes: Add the drained chickpeas, cubed potatoes, and vegetable stock to the pot. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the potatoes are tender.
- Optional Puree for Creaminess: For a creamier texture, ladle out 2-3 servings of the soup and blend until smooth. Return the puree to the pot and stir well to combine.
- Finish Soup: Stir in the lemon juice and baby spinach. Cover the pot again and simmer for another minute until the spinach wilts.
- Season and Serve: Taste and adjust seasoning with salt and freshly ground black pepper. Serve the soup hot, with extra lemon juice on the side if desired.
Notes
- Using fresh herbs like thyme and rosemary adds wonderful flavor, but dried herbs can substitute if fresh are unavailable—use about one-third the amount of dried herbs.
- Pureeing part of the soup is optional but adds a lovely creaminess without dairy.
- This soup stores well and tastes even better the next day after the flavors meld.
- For added protein, garnish with a dollop of Greek yogurt or sprinkle some Parmesan cheese (if not vegan).
- Adjust red chili flakes to your preference for spice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
