chickpea soup with potatoes and tomatoes

If you’re looking for a warm, nourishing, and flavorful meal, this Chickpea Soup with Potatoes and Tomatoes is just what you need! Packed with protein-rich chickpeas, tender potatoes, and a rich tomato broth, this Mediterranean-inspired soup is both comforting and nutritious. Perfect for a cozy dinner or meal prep for the week!

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🛒 Ingredients

• 2 cans (400 g each) of chickpeas, drained and rinsed – The protein-packed star of the soup.
• 2 medium potatoes, diced – Adds heartiness and a creamy texture.
• 1 can (400 g) of diced tomatoes – Provides a rich and slightly tangy base.
• 1 small onion, finely chopped – For depth of flavor.
• 2 cloves garlic, minced – Enhances the overall taste.
• 750 ml (3 cups) vegetable broth – A flavorful base for the soup.
• 1 tsp cumin – Adds a warm, earthy touch.
• 1 tsp paprika – Gives a mild smokiness.
• ½ tsp dried oregano – For a Mediterranean touch.
• ½ tsp chili flakes (optional) – For a little heat.
• Salt and black pepper, to taste
• 2 tbsp olive oil – For sautéing.
• Juice of ½ lemon – Brightens up the flavors.
• Fresh parsley or cilantro, chopped – For a fresh, herby garnish.

👉 Tip: Want a creamier soup? Blend half of the chickpeas before adding them to the pot!

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👨‍🍳 How to Make Chickpea Soup with Potatoes and Tomatoes

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes, until softened.
3. Stir in the garlic, cumin, paprika, oregano, and chili flakes. Cook for 1 minute, until fragrant.

Step 2: Add the Main Ingredients

1. Pour in the diced tomatoes and vegetable broth. Stir well.
2. Add the diced potatoes and chickpeas. Season with salt and black pepper.
3. Bring to a boil, then reduce heat and let simmer 20-25 minutes, or until the potatoes are tender.

Step 3: Finish and Serve

1. Stir in the lemon juice and adjust seasoning if needed.
2. Garnish with fresh parsley or cilantro.
3. Serve hot with crusty bread or pita on the side!

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🔪 Equipment Needed

• Large soup pot
• Knife and cutting board
• Wooden spoon for stirring

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❓ Frequently Asked Questions

Can I use dried chickpeas instead of canned?

Yes! Soak 200 g of dried chickpeas overnight, then cook them separately for about 1 hour before adding them to the soup.

How can I make this soup thicker?

You can mash some of the potatoes or blend a portion of the soup before serving.

Can I add more vegetables?

Absolutely! Carrots, bell peppers, or spinach would be great additions.

How long does this soup keep?

Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.

Can I make it spicy?

Yes! Increase the chili flakes or add a pinch of cayenne pepper for extra heat.

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🍽 Conclusion

This Chickpea Soup with Potatoes and Tomatoes is a simple yet flavorful dish that’s perfect for any season. Packed with wholesome ingredients and bold spices, it’s a meal that satisfies and nourishes. If you loved this recipe, share it on Facebook or save it on Pinterest for later. Enjoy! 😋🥣