Chickpea Potato Soup Recipe

There’s something deeply comforting about a hearty bowl of soup, isn’t there? Especially one that’s packed with wholesome ingredients like chickpeas and potatoes. This chickpea potato soup has become one of my go-to fall and winter recipes. It’s simple, nourishing, and comes together in under an hour — perfect for those evenings when you crave something warm and filling, but don’t want to spend ages in the kitchen.

Now, I know there are about a million different ways to make soup, but what sets this one apart is the balance of earthy, creamy potatoes with the slight nuttiness of chickpeas, all brought to life by fresh herbs and a little kick of chili flakes. It’s one of those recipes you can tweak depending on what’s in your pantry or mood, and it’s just as satisfying as it is flexible.

this RECIPE

A little soup-making mishap that turned out great

I remember the first time I made this soup — I was actually trying to recreate a dish I had on a trip to Greece. I loved the simplicity of their lemony chickpea stews, but of course, in true me-fashion, I didn’t have all the right ingredients. I improvised with what I had: potatoes to bulk it up, baby spinach for some greens, and a lot more garlic than the recipe probably called for (because really, can you ever have too much garlic?). After that first try, this version of the soup has stuck with me. I’ve made it for friends, family, and even myself on those chilly solo nights when you just want to feel like you’re wrapped in a cozy blanket. There’s something about the combo of chickpeas and potatoes that feels like a warm hug in a bowl.

Chickpeas and potatoes: An international love affair

Chickpeas and potatoes are staples in so many cuisines, from Mediterranean dishes to hearty Indian curries. While this soup draws from Mediterranean flavors with its use of lemon, garlic, and olive oil, it’s a bit of a mash-up. Traditionally, you might find similar soups that focus just on chickpeas, like Greek revithosoupa, or others that center around potatoes. I love combining the two because potatoes bring a creamy texture (without needing any actual cream!), while the chickpeas add protein and substance. The balance between these two main ingredients gives the soup a perfect heartiness that’s still light enough not to weigh you down.

Let’s talk ingredients: Fresh, flavorful, and flexible

Now, when it comes to making this chickpea potato soup, choosing good-quality ingredients really makes all the difference. Here’s the lowdown on some of the key players:

• Chickpeas: These legumes add protein and a subtle nutty flavor. I use canned chickpeas for convenience (who has time for soaking and cooking them all day?), but if you have the time, freshly cooked chickpeas are delicious here. In a pinch, white beans would work too, though they won’t have quite the same texture.
• Potatoes: Russets are my go-to because they break down nicely, making the soup creamy without any added dairy. Yukon Golds are another great option. Sweet potatoes could also work for a slightly different flavor and a boost of beta-carotene!
• Garlic, thyme, and rosemary: These aromatic ingredients are the soul of the soup. Fresh herbs bring brightness, but dried versions work in a pinch. Just remember to cut the quantity by about half if using dried herbs since their flavor is more concentrated.
• Spinach: Baby spinach is tender and wilts quickly, adding a pop of green. You could easily swap it for kale or Swiss chard if that’s what you have on hand. Kale will give the soup a heartier feel, while spinach keeps things light.
• Lemon juice: This is the magic ingredient that brightens the entire soup. Don’t skip it! If you’re out of lemons, a splash of vinegar could work in a pinch, but it’s not quite the same.

Essential kitchen gear: Tools that make a difference

You don’t need a ton of fancy equipment to make this soup, but a few key tools will make the process easier (and faster).

• Stock pot or Dutch oven: This is your best friend when making soup. A heavy-bottomed pot like a Dutch oven helps the veggies cook evenly and keeps the heat consistent.
• Immersion blender (optional): If you like your soup a bit creamier, an immersion blender makes it super easy to puree part of the soup without having to transfer it to a blender. If you don’t have one, a regular blender works just fine — just be careful with the hot liquid!
• Sharp knife and cutting board: Since there’s a fair bit of chopping involved, make sure your knife is sharp. It’ll save you time and, more importantly, frustration.

Step-by-step: Bringing the soup to life

Here’s how to make this chickpea potato soup, step by step. Grab your favorite apron (because you’ll probably splatter a little while sautéing the veggies — or is that just me?) and let’s get cooking.

1. Sauté the base veggies: Heat your olive oil in a large stock pot over medium heat. Add the chopped red onion, carrot, and celery. Let them cook, stirring occasionally, for about 7-8 minutes until they start to soften. This step is key — you want to coax out their natural sweetness.Tip: If your onions start to brown too quickly, lower the heat. You’re looking for a gentle sauté here, not a char.
2. Add garlic and herbs: Stir in the chopped garlic, thyme, rosemary, and red chili flakes. Let everything cook for another minute or so. You’ll start to smell that incredible, herby aroma filling your kitchen — one of my favorite moments when making soup!
3. Simmer with chickpeas and potatoes: Add the drained chickpeas, diced potatoes, and vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot with a lid and let it cook for about 15 minutes, or until the potatoes are tender.Tip: I like to pierce a potato with a fork at the 15-minute mark to check if it’s soft enough.
4. Blend for creaminess (optional): If you like a thicker, creamier soup, this is the moment to remove 2-3 ladles of the soup and blend it until smooth, then stir it back into the pot. It adds a velvety texture while still leaving plenty of chunky bits to enjoy.
5. Add spinach and lemon: Once your potatoes are cooked, stir in the fresh lemon juice and baby spinach. The spinach will wilt almost instantly, and the lemon juice will give the soup a beautiful brightness.
6. Season and serve: Taste your soup and add salt and freshly ground black pepper to your liking. I always like to add a bit more lemon juice at the end, but that’s just me.

Variations: Make it your own

This soup is highly adaptable, which is one of the reasons I love it so much. Here are a few fun variations I’ve tried over the years:

• Vegan creamy version: Blend the entire soup for a creamy, dairy-free alternative to a cream of potato soup. You could also stir in a bit of coconut milk for extra richness.
• Gluten-free: No changes needed here — it’s naturally gluten-free!
• Add more veggies: Throw in some diced zucchini, bell peppers, or even mushrooms if you have them on hand. This soup is a great way to use up leftover veggies.
• Switch up the greens: Swap out spinach for kale, Swiss chard, or even arugula. Kale will take a bit longer to soften, so add it in earlier.
• Spice it up: If you like a bit more heat, try adding more red chili flakes or even a diced jalapeño to the sautéing veggies.

Serving ideas: Dress it up!

To serve this chickpea potato soup, I love ladling it into wide, shallow bowls. Top it with a sprinkle of fresh herbs like parsley or dill for a pop of color. And if you’re feeling fancy, a drizzle of olive oil or even a spoonful of pesto on top takes the presentation up a notch. Serve it alongside some crusty bread, or for a heartier meal, pair it with a simple side salad.

Drink pairings: What to sip alongside

For a cozy, casual meal, I love pairing this soup with a light white wine like Sauvignon Blanc. Its zesty notes complement the lemony brightness of the soup. If you prefer something non-alcoholic, a sparkling water with a twist of lemon is always refreshing, or even a chilled herbal tea like mint or chamomile.

Storing and reheating tips

This soup stores beautifully! You can keep it in the fridge for up to 5 days, and it also freezes well for up to 3 months. When reheating, you might need to add a splash of water or stock to thin it out, as it can thicken in the fridge. Reheat gently on the stove over medium heat until warmed through. One thing I’ve learned — the spinach may darken a bit when reheating, but it’s still perfectly delicious.

Scaling the recipe

If you’re cooking for a crowd, this recipe can easily be doubled. Just make sure your pot is large enough to hold all the ingredients. On the flip side, if you’re only cooking for one or two, you can halve the recipe — though I usually make the full batch because the leftovers are fantastic!

FAQs

1. Can I use canned potatoes?
Yes, but fresh potatoes will give you a better texture. Canned potatoes can get a bit mushy when reheated.

2. Can I freeze the soup with the spinach in it?
Yes, you can! The spinach will wilt more when thawed, but it’s still tasty.

3. What other herbs can I use?
Try parsley, sage, or even a bit of basil. They’ll all give the soup a slightly different twist.

4. Can I add cream to this soup?
Absolutely. If you want it creamier, a splash of heavy cream or even coconut milk works beautifully.

5. Is this soup spicy?
Not really, but the red chili flakes do add a little warmth. Feel free to adjust based on your preference!

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