Chickpea Potato Soup


  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 1 medium carrot, chopped
  • 2-3 celery stalks, chopped
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/4 teaspoon red chili flakes
  • 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
  • 1 lb (450 g) potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups (1 liter) vegetable stock
  • Juice of 1 lemon
  • 2 cups (75 g) baby spinach
  • Salt and freshly ground black pepper to taste

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  1. Heat the olive oil in a stock pot or Dutch oven. Add the red onion, carrot and celery and cook for 7-8 minutes over medium heat until softened.
  2. Stir in the garlic, thyme, rosemary and red chili flakes and cook for another minute.
  3. Add the chickpeas, potatoes and vegetable stock and bring to a boil. Lower the heat, cover the pot with a lid and simmer for 15 minutes.
  4. Optional for a creamier soup — Take out 2-3 ladles of soup and puree it in a blender. Return to the pot and stir to combine.
  5. Add the lemon juice and baby spinach, then place the lid back on the pot and simmer for another minute.
  6. Season to taste and serve hot with extra lemon juice if you like.

Enjoy !

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