The chickpea and potato soup is a warm, nutritious, and genuine dish, ideal for cold days. Made with simple and healthy ingredients like chickpeas, potatoes, onion, and bay leaves, this recipe combines tradition and wellness in an authentic-tasting comfort food. It’s a rustic and flavorful soup, perfect for those seeking a healthy main course rich in vegetable proteins.
Thanks to its creamy texture and enveloping taste, the homemade chickpea and potato soup is a versatile choice: it can be served as a single dish, accompanied by croutons, or enriched with a drizzle of extra virgin olive oil and spices for a special touch. It’s an economical and easy-to-make recipe that highlights humble but tasty ingredients.
A dish that brings warmth and tradition to the table, the chickpea and potato soup is perfect for those who want a healthy, balanced, and irresistibly good meal.
If you love soups, try the red lentil and coconut milk soup, the chickpea and spinach soup, the barley and mushroom soup, or onion soup.
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OTHER LEGUME SOUPS
Lentil and potato soup
Split pea soup
Chickpea soup
Cabbage and chickpea winter soup recipe
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for making the chickpea and potato soup
- 17.6 oz dried chickpeas
- 1 onion
- 3 carrots
- 1 stalk celery
- 2 leaves bay leaves
- 4 potatoes
- to taste salt and chili pepper
- 4 tbsps extra virgin olive oil
Steps for preparing the chickpea and potato soup
The night before, soak the chickpeas in plenty of cold water. In the morning, rinse them well. Prepare a chop of celery, carrot, and onion. Sauté it in the pressure cooker with a dash of oil.
Add the drained chickpeas to the chop, let them flavor for a couple of minutes. Add water until three fingers above the chickpeas, bay leaves, and close the pot. Cook for 40 minutes from the whistle. Double the time if cooking in a regular pot.
While the chickpeas cook, peel and wash the potatoes. Cut them into chunks. After the cooking time, open the pressure cooker. Remove the bay leaves. Set aside some chickpeas and blend the rest with the immersion blender. Add the whole chickpeas, potatoes, salt, and chili pepper, and close the pot again. Cook for another ten minutes from the whistle.
Let the soup rest, adding some broth if it’s too thick. Serve with a drizzle of raw oil and pepper if you like.
Storage
The soup can be stored in the fridge for two or three days.
