Chickpea and potato soup is a simple and delicious dish. A cold, gray and dreary day immediately makes me crave a warm, creamy and tasty dish — just like the recipe I want to tell you about today. A legume soup to which I added potatoes cut into small cubes for a creaminess that conquers at the first spoonful. The chickpea and potato soup is one of those dishes that tastes like home, slow cooking and aromas that spread slowly, wrapping the room in warmth and simplicity. I recommend you also read my Comfort Recipes — those that are always a little hug — and the Most Loved Recipes of All Time, the ones that never go out of style. It is a genuine recipe, made of humble but flavorful ingredients. Few and simple ingredients that tell of traditional cooking, perfect for the coldest days when you want something warm, nourishing and comforting. Chickpeas are a legume I like very much; rich in protein and fiber, they give body to the dish, while potatoes add creaminess and a delicate sweetness that perfectly balances all the flavors. It’s very easy to prepare: you can cook the chickpeas in advance or use jarred/canned ones for even more convenience. And if you add some toasted bread croutons, it can be considered a complete one‑dish meal capable of filling the stomach and warming the heart. Let’s head to the kitchen and prepare a delicious Chickpea Soup together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 255.26 (Kcal)
- Carbohydrates 37.80 (g) of which sugars 2.60 (g)
- Proteins 9.25 (g)
- Fat 7.22 (g) of which saturated 0.71 (g)of which unsaturated 0.07 (g)
- Fibers 8.30 (g)
- Sodium 152.60 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chickpeas with Potatoes
- 2 1/2 cups cooked chickpeas (about 400 g / 14 oz), drained if from a jar
- 1 lb potatoes
- 1 carrot
- 1/2 stalk celery
- 1 white onion (medium)
- 4 1/4 cups vegetable broth (about 1 L)
- 1 clove garlic
- 3 leaves bay leaves
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
How to prepare Chickpea and Potato Soup
If you use canned chickpeas, drain them from the preserving liquid and rinse under running water. If instead you want to use dried chickpeas, soak them overnight in water with one teaspoon of baking soda. For cooking, follow my recipe at How to cook dried chickpeas.
Peel the carrot, clean the onion and the garlic clove, wash the half stalk of celery. Put 3–4 tablespoons of extra virgin olive oil in a saucepan, add the onion, carrot and celery finely chopped and the garlic clove. Let them sauté for 2 minutes. Peel the potatoes, wash them and cut them into small cubes.
Add the chickpeas and potatoes to the saucepan. Stir well over medium heat with a wooden spoon. Add the hot vegetable broth until the ingredients are covered by about two inches. Add the bay leaves, lower the heat and let cook for 30–40 minutes.
If it becomes too dry, add more broth or simply water. At the end of cooking, season with salt and pepper. For a creamier texture you can blend part of the soup with an immersion blender. Serve the Chickpea and Potato Soup with a drizzle of extra virgin olive oil.
See you tomorrow with a new recipe — a hug, Loredana
Loredana’s Tips
The soup keeps in a container in the refrigerator for 1–2 days. Before serving, reheat it in a pot adding a little hot water or broth, because it will tend to thicken.
Also try the recipe for Pasta e ceci
Your Questions
Can I add pasta to the chickpea and potato soup?
Yes, you can make it even heartier by adding short pasta such as ditalini, tubetti or mixed shapes. Add the pasta during the last 8–10 minutes of cooking and adjust the broth to keep the desired consistency.
How to make the chickpea and potato soup creamier?
For a silkier texture you can blend part of the soup with an immersion blender and return it to the pot. Alternatively, mash some of the potatoes during cooking to obtain natural creaminess.
Can I prepare the chickpea and potato soup without sautéing?
Yes, for a lighter version you can skip the sauté and put the vegetables directly into hot broth, adding a drizzle of oil raw only at the end of cooking.
