Description
A comforting chickpea potato soup that brings warmth and nourishment to any gathering.
Ingredients
Scale
- 1 can (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 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Juice of 1 lemon
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté chopped onions and carrots until onions are translucent.
- Add minced garlic, cumin, and smoked paprika; cook until fragrant (about 1 minute).
- Stir in diced potatoes and rinsed chickpeas until coated with spices.
- Pour in vegetable broth to cover ingredients by a couple of inches; bring to boil then reduce heat to simmer.
- Cook for about 20-25 minutes until potatoes are fork-tender.
- Stir in fresh lemon juice just before serving.
Notes
Serve with fresh herbs and crusty bread for a complete meal. Can be stored in an airtight container for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: chickpea soup, potato soup, vegan soup, healthy soup, comfort food, Mediterranean soup
