For chickpea potato soup:
- Olive oil
- 1 Onionmedium, chopped
- 2 cloves Garliclarge, crushed
- 9 oz/250 g Potatoespeeled, cut into cubes
- 9 oz/250 g Chickpeascanned, rinsed and drained, reserve 4 tbsp for the topping
- 3 ¾ cups/900 ml Vegetable broth
- 1 Bay leaf
- Saltto taste
- Black pepperto taste
- Nutmegpreferably freshly grated, to taste
- ⅛ tsp Cuminground
For arugula pesto:
- 2 oz/60 g Arugula
- 1 oz/25 g Parmesan cheesegrated
- 1 oz/25 g Pine nuts
- ⅓ cup/75 ml Olive oil
- ⅛ tsp Salt
For topping:
- Lemon juicefreshly squeezed , to taste
- Olive oilto taste
- Lemon zestto taste
- Black peppercornscrushed in a mortar, to taste
Chickpea Potato Soup
This quick Chickpea Potato Soup recipe makes simple ingredients into a bold and hearty dinner. It’s aromatic from the garlic, ground cumin, bay leaf, and nutmeg. To further enhance the taste, I serve each bowl drizzled with lemon juice and garnished with a peppery fresh arugula pesto that pairs so well with the creamy, velvety soup. And I top it off with crispy fried chickpeas for added texture and protein. The end result is a simple and comforting soup, a real treat for colder spring nights.
Start by sautéing the onions and garlic in some olive oil before adding the potatoes and chickpeas. Remember to save a few tablespoons of chickpeas for the topping. Add the vegetable stock and bring the soup to a boil. Simmer until the potatoes are soft and tender, then purée the soup until smooth and creamy. While the soup simmers, make the arugula pesto and fry the reserved chickpeas. Finally, season the soup to taste. Serve hot and enjoy!
To make the Chickpea Potato Soup, you will need the following ingredients:
Steps to make Chickpea Potato Soup
1 | Saute onions | 3 |
In a large pot over medium heat, heat a splash of olive oil and add 1 chopped onion. Sauté for a few minutes until soft and golden. | ||
2 | Add garlic | 1 |
Add 2 crushed garlic cloves and cook for another minute. | ||
3 | Add potatoes and chickpeas | 1 |
Add the chopped potatoes and rinsed and drained chickpeas (reserving 4 tablespoons for topping) and stir to mix. Cook for 1 minute. | ||
4 | Add vegetable stock and seasonings | 20 |
Add in 3 ¾ cups vegetable broth, 1 bay leaf, and a pinch of salt and black pepper. Reduce the heat to a simmer and cook, uncovered, for 20-25 minutes or until the potatoes are soft. | ||
5 | Make arugula pesto | 3 |
Meanwhile, in a blender or food processor, combine 2 ounces arugula, 1 ounce grated Parmesan, 1 ounce pine nuts, ⅓ cup olive oil, and ⅛ tsp salt. Pulse until smooth. Taste and adjust for seasoning if needed. Set aside. | ||
6 | Fry chickpeas | 2 |
In a small, heavy-bottomed pan over high heat, heat a splash of olive oil. Add the reserved 4 tablespoons chickpeas and immediately close with a lid. Fry for 1 minute or until golden. Remove the pan from the heat. | ||
7 | Puree soup | 2 |
Once the potatoes are soft, discard the bay leaf and purée the soup in a blender, food processor, or with the help of an immersion blender until smooth. | ||
8 | Season | 2 |
Season the soup with salt, black pepper, nutmeg and cumin to taste and bring to a boil. Simmer for 1 minute, stirring constantly. | ||
9 | Serve | |
Ladle the soup into bowls, drizzle with a little lemon juice and olive oil, and sprinkle with arugula pesto, lemon zest, and crushed black pepper. Garnish with fried chickpeas and serve. | ||
Recipe Reviews
Delicious creamy soup for cold spring days! Thanks!
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