Description
Chickpea Potato Soup is a warm, nourishing dish that combines the earthy flavors of chickpeas with creamy Yukon Gold potatoes and aromatic spices. This vegan-friendly soup is not only easy to prepare but also customizable to suit your taste preferences. Perfect for chilly evenings or whenever you crave comfort food, each bowl offers a delightful blend of textures and rich flavors that will leave you feeling satisfied and cozy.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium Yukon Gold potatoes, diced (about 2 cups)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1 cup coconut milk (optional)
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
- Stir in minced garlic, ground cumin, paprika, and black pepper; cook for about 1 minute until fragrant.
- Add diced potatoes and drained chickpeas; mix well.
- Pour in vegetable broth to cover the ingredients generously. Bring to a boil then reduce heat and let simmer for 15-20 minutes until potatoes are tender.
- Use an immersion blender to blend the soup until smooth or leave it slightly chunky if desired.
- If using coconut milk, stir it in now for added creaminess. Adjust seasoning as needed before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg