Best 3 Chickpea And Potato Soup Recipes

Chickpea and potato soup is a hearty and flavorful dish that can be enjoyed by people of all ages. It is a great source of protein and fiber, and it is also relatively easy to make. The combination of chickpeas and potatoes creates a thick and creamy soup that is perfect for a cold winter day. There are many different ways to make chickpea and potato soup, so you can easily find a recipe that suits your taste. Some common ingredients include onions, garlic, celery, carrots, and spices. You can also add other vegetables, such as spinach or kale, to the soup. To make the soup vegan, you can use vegetable broth instead of chicken broth.

Let's cook with our recipes!

CHICKPEA AND POTATO SOUP

Chickpea and Potato Soup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 large russet or Idaho potatoes, peeled and chopped
Salt and pepper
Salt and pepper
3 to 4 cloves garlic, chopped
1 large onion, chopped
One 28-ounce can chickpeas
1 quart chicken stock
1 cup ditalini pasta
1 box chopped frozen spinach, defrosted and drained
Grated Parmigiano-Reggiano

Steps:

Heat the oil, 3 turns of the pan, in a soup pot or Dutch oven over medium to medium-high heat. Add the potatoes, season with salt and pepper and lightly brown them, 5 to 6 minutes. Add the garlic and onions, and partially cover the pan to wilt the onions, 5 to 6 minutes more. Add the chickpeas, stock and 3 cups water, and bring to a low boil. Add the pasta and cook to al dente. Add the spinach, separating it with your fingers as you stir it in. Adjust the salt and pepper and serve the soup in shallow bowls topped with grated cheese.
Get Rachael's shopping list for this episode's recipes here.

CURRIED POTATO AND CHICKPEA SOUP

Curried Potato and Chickpea Soup image

A wholesome and delicious potato and chickpea soup that is vegan and versatile!

Provided by CdnBugger

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 ½ onions, chopped
3 tablespoons curry powder
2 tablespoons ground cumin
1 tablespoon ground turmeric
1 tablespoon ground coriander
2 tablespoons water, or as needed
8 cups vegetable broth
6 cups peeled and diced sweet potatoes
2 cups peeled and diced white potatoes
2 (15 ounce) cans chickpeas, drained
salt and ground black pepper to taste

Steps:

Heat oil in a large pot over medium heat; stir in onions. Cook and stir until the onions has softened and turned translucent, about 5 minutes.
Stir in curry powder, cumin, turmeric, and coriander, adding water as needed so nothing sticks to the bottom. Add vegetable broth, sweet potatoes, white potatoes, and chickpeas. Bring to a boil, then reduce heat and cook until potatoes are soft enough to blend, about 20 minutes.
Blend soup with an immersion blender until desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 54.7 g, Fat 4 g, Fiber 10.2 g, Protein 8 g, SaturatedFat 0.5 g, Sodium 752 mg, Sugar 9.4 g

MOROCCAN SWEET POTATO AND CHICKPEA SOUP

Moroccan Sweet Potato and Chickpea Soup image

An easy, velvety soup with complex delicious spice tastes, would make a wonderful start to a dinner party or a great lunch. Got this off the web ages ago and can't remember the name of the site. May need more lemon juice if the potatoes and carrots are really sweet so taste at the end, and I used more spices as I like a deeper flavour.

Provided by lindseylcw

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 large onion, roughly chopped
2 garlic cloves, crushed
1 teaspoon ground coriander
2 teaspoons ground cumin
1/4 teaspoon chili powder
600 g sweet potatoes, peeled and diced
500 g carrots, peeled and sliced
6 cups chicken stock or 6 cups vegetable stock
300 g chickpeas
1/2 lemon, juice of

Steps:

Heat oil in a large saucepan over medium heat, add onion and garlic and cook for 3 minutes.
Stir in spices and cook for a further 2 minutes.
add sweet potato and carrot and sweat well for 10 minutes.
add stock and cover, bring to the boil and simmer for 20 minutes.
Add chick peas and simmer for further 10 mins until chick peas are tender.
Blend until smooth, season well with salt and fresh black pepper and add lemon juice to taste.

Tips:

Use vegetable broth or water instead of chicken broth for a vegan or vegetarian version of the soup.
Add 1 teaspoon of ground cumin or coriander to the soup for a warm, earthy flavor.
If you like your soup with a bit of a kick, add a pinch of cayenne pepper or red pepper flakes.
For a creamy soup, blend 1 cup of the soup until smooth and then stir it back into the pot.
Garnish the soup with a sprinkle of chopped fresh parsley or cilantro, a drizzle of olive oil, and a squeeze of lemon juice before serving.

Conclusion:

Chickpea and potato soup is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its simple ingredients and delicious flavor, this soup is sure to become a family favorite.

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