Description
A delightful blend of flavors and textures, this Chickpea Potato Soup is a nutritious and easy dish perfect for chilly evenings or quick weeknight dinners.
Ingredients
- 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 in the olive oil.
- Sauté the chopped onions and carrots until the onions become translucent.
- Add the minced garlic, ground cumin, and smoked paprika. Cook for about one minute, until fragrant.
- Stir in the diced potatoes and rinsed chickpeas until they’re coated with the spices.
- Pour in the vegetable broth, ensuring all ingredients are submerged. Bring to a boil.
- Reduce the heat to simmer, cover, and cook for 20-25 minutes until the potatoes are fork-tender.
- Right before serving, stir in the fresh lemon juice to enhance the flavors.
Notes
For added flavor, consider adding a bay leaf while simmering and remove it before serving. For a creamier texture, puree a portion of the soup.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean