Chickpea Potato Soup

Steps to make

1. 1

   Saute onions

   3 min
   

   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. 2

   Add garlic

   1 min
   

   Add 2 crushed garlic cloves and cook for another minute.

4. 3

   Add potatoes and chickpeas

   1 min
   

   Add the chopped potatoes and rinsed and drained chickpeas (reserving 4 tablespoons for topping) and stir to mix. Cook for 1 minute.

5. 4

   Add vegetable stock and seasonings

   20 min
   

   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.

6. 5

   Make arugula pesto

   3 min
   

   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.

7. 6

   Fry chickpeas

   2 min
   

   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.

8. 7

   Puree soup

   2 min
   

   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.

9. 8

   Season

   2 min
   

   Season the soup with salt, black pepper, nutmeg and cumin to taste and bring to a boil. Simmer for 1 minute, stirring constantly.

10. 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.