Description
A comforting and nutritious Chickpea and Potato Soup that is perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium potatoes, peeled and diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups fresh spinach or kale, chopped
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the diced carrots and potatoes, cooking for another 5 minutes.
- Add the chickpeas, vegetable broth, ground cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, stir in the chopped spinach or kale and cook for an additional 5 minutes until wilted.
- Remove the pot from heat and stir in the lemon juice. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier soup, blend half of the soup using an immersion blender and then stir it back into the pot.
- Add your favorite herbs, such as thyme or rosemary, for extra flavor, or include diced tomatoes for a different twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg