Chickpea and Potato Soup is a comforting and nutritious dish that combines the hearty textures of potatoes with the protein-packed goodness of chickpeas. This Soup is not only easy to prepare but also versatile, allowing for various spices and ingredients to suit your taste. Whether you’re looking for a quick weeknight meal or a cozy dish to warm you up on a chilly day, this soup.

Chickpea and Potato Soup: Easy and Delicious Recipes

When you’re in the mood for something warm, hearty, and healthy, look no further than Chickpea and Potato Soup. This comforting dish is not only simple to prepare but also packed with nutrients, making it an excellent choice for any meal. Whether you’re a seasoned cook or a kitchen novice, this recipe will guide you through every step to create a bowl of deliciousness.

Key Takeaways

Chickpea and Potato Soup is not only easy to prepare with minimal ingredients but also versatile. You can customize it with different spices and vegetables, making it a staple in your recipe rotation.

Health Benefits

This soup is loaded with health benefits:

• Protein-Packed: Chickpeas are an excellent source of plant-based protein.
• High in Fiber: Both chickpeas and potatoes are rich in fiber, aiding digestion and promoting a feeling of fullness.
• Vitamins and Minerals: Potatoes provide essential vitamins like C and B6, while chickpeas add iron, magnesium, and folate to your diet.
• Low in Calories: This soup is a nutritious option for those looking to maintain or lose weight without sacrificing flavor.

Make Ahead and Storage Tips

Chickpea and potato soup is perfect for meal prep. You can easily make a large batch and store it for later. Here are some tips:

• Make Ahead: Prepare the soup a day or two in advance. Let it cool completely before storing it in an airtight container in the fridge.
• Freezing: For longer storage, freeze individual portions in freezer-safe bags or containers. It can last for up to three months.
• Reheating: When ready to enjoy, thaw and reheat in a pot over medium heat until warmed through.

What to Serve with Chickpea and Potato Soup

This soup is fantastic on its own, but it pairs beautifully with:

• Crusty bread or crusty rolls for dipping
• A side salad for a refreshing crunch
• Grilled cheese sandwiches for a classic comfort food combination

Recommended Tools to Make This Recipe

• A large pot or Dutch oven
• A sharp knife for chopping
• A cutting board
• An immersion blender (if desired for a creamy texture)

VARIATIONS

Feel free to experiment with the recipe! Here are some variations to consider:

• Spicy Chickpea and Potato Soup: Add some chopped jalapeños or a pinch of cayenne for a kick.
• Creamy Version: Stir in coconut milk or heavy cream for a richer taste.
• Vegetable Add-Ins: Incorporate your favorite vegetables such as spinach, carrots, or bell peppers for extra nutrients.

Serving Suggestions

Serve your soup in large bowls and top generously with fresh herbs. A sprinkle of feta cheese or a dollop of yogurt can add an extra layer of flavor.

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge. It will taste even better the next day as the flavors meld together.

Helpful Tips

• Adjust the Thickness: For a thinner soup, simply add more vegetable broth or water.
• Less Salt: If you’re watching your sodium intake, use low-sodium broth to control the salt levels.
• Seasonal Twist: Add seasonal vegetables like zucchini or squash for a summertime variation.

Chickpea and Potato Soup is a delightful dish that showcases the simplicity and richness of plant-based ingredients. It is not only filling and satisfying but also packed with nutrients, making it a great option for anyone looking to incorporate more legumes and vegetables into their diet. With its warm flavors and comforting nature, this soup is sure to become a favorite in your culinary repertoire. Enjoy it as a nourishing Lunch or a hearty Dinner and feel free to experiment with additional spices and toppings to make it your own.

More Delicious Soups to Try

• Creamy Parsnip Soup Recipe
• German Leek and Potato Soup Recipe
• Easy Potato Soup Vegan Recipe
• Creamy Vegetable Soup
  
  

Chickpea and Potato Soup

This chickpea and potato soup is a hearty and nutritious dish that is perfect for cold weather it is made with simple and inexpensive ingredients, making it a great option for those on a budget.

Author: Jessica Maraite Cooking Method: Boiling, Frying Cuisine: Amarican Courses: Lunch, Soup

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Prep Time 15 mins Cook Time 40 mins Total Time 55 mins Servings: 6 Calories: 322 Best Season: Winter, Fall

Ingredients

Servings

• 240 grams Chickpeas rinsed
• 3 Medium potatoes cut into pieces
• 20 grams Leeks chopped (for the pot)
• 50 grams Leeks chopped (for the frying pan)
• 2 Bay leaves
• 600 ml Water (for boiling the potatoes)
• Olive oil (for frying)
• 1 Onion diced
• 1 Celery stalk chopped (optional)
• ¹⁄₂ Carrot grated
• 1 teaspoon Turmeric
• 0.5 teaspoon Cumin
• Salt and Pepper to taste
• 500 ml Broth (from potato cooking or vegetable broth)
• 2 Cloves of garlic minced
• Fresh parsley chopped (for garnish)
• Hot pepper (for garnish optional)

Instructions

1. In a large pot, add the cut potatoes, 50 g chopped leeks, bay leaves, and 600 ml of water.

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1. Put the cover on and return it up to a boil. After it reaches a boil, reduce the heat and let it cook for 20 minutes.

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1. Using a frying pan, heat a small amount of olive oil over intermediate heat.

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1. Add the diced onion and sauté until translucent.

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1. Combine the last 50 g leeks, minced celery, and shredded carrot. Cook for a few minutes after giving it a good stir.

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1. Mix in the turmeric and cumin, stirring until fragrant.

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1. Once the potatoes have cooked for 20 minutes, take the pot off of the burner and throw away the bay leaves and leeks.

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1. Bring back the sautéed vegetable mixture to the pot with the potato cooking water.

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1. Cover and cook for an additional 5 minutes after it returns to a boil.

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1. Mash the cooked potatoes with a fork or potato masher and add them back to the vegetable mixture.

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1. Add the rinsed chickpeas, 500 ml of broth (from the potato cooking or vegetable broth), salt, and pepper.

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1. Stir the soup and cover. Cook for another 15 minutes after boiling.

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1. Stir in the minced garlic and fresh parsley. Allow a few more minutes to cook. Taste and adjust seasoning if necessary.

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1. when desired, top the soup with sliced hot pepper and chopped parsley after ladling it into bowls.

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1. Enjoy your hearty and nutritious chickpea and potato soup.

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Nutrition Facts

Servings: 6 ServingCalories:322kcalTotal Fat:9gSaturated Fat: 1gCholesterol:6mgSodium:730mgPotassium:770mgTotal Carbohydrate:50gDietary Fiber: 12gSugars: 9gProtein:16gVitamin A: 7128IUVitamin C: 44mgCalcium: 190mgIron: 5mg

Note

Note 1: If using dried chickpeas, make sure to soak them overnight and cook them until tender before adding them to the soup.

Note 2: Feel free to add other vegetables such as carrots, green beans, or spinach to enhance the nutritional profile and flavor of the soup.

Note 3: If you prefer a creamier soup, you can blend a portion of it with an immersion blender and then stir it back into the pot.

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