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Chickpea and Potato Soup

What you need: 

1 (15 ounce) can chickpeas, rinsed and drained
2 medium russet potatoes, chopped to 1/2" cubes
4 cups water
1 vegetarian bouillon cube (I like Knorr)
3 cloves garlic
olive oil
2 medium carrots, chopped to 1/4" cubes
small handful (1/4 cup) mixed greens
salt and pepper, to taste

What you do: 

1. Preheat oven to 350 degrees F. Place chickpeas and potatoes in 4-qt. soup pot with water. Add bouillon cube. Coat garlic with olive oil and roast in oven until softened, about 10 minutes.
2. Boil chickpeas and potatoes for 20-30 minutes, until potatoes are tender. Squeeze softened garlic into pot. Add carrots to soup.
3. Continue simmering for another 20 minutes. Add greens during the last ten minutes of cooking, along with salt and pepper, to taste. Enjoy!

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

Very satisfying and easy to make. I added 1/2 diced yellow onion and a diced jalapeno. I used red chard as my greens. Thanks for sharing.

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Loved it!  Just made it for dinner for my family (non vegans!) and even the nine year old liked it.  I did make a few changes; used vegetable stock instead of water and bouillon, used kale and spinach for greens.  Served with cornbread.  Threw in a few noodles for the nine year old.  Really pretty soup, and filling.  I'm not wild about chick peas, due to the texture, so next time I think I'll puree them and use the puree to thicken the soup.  My husband said "This one's a keeper."  Thanks for the recipe!

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Wonderful recipe!  I used a whole bag of greens for some reason, and it still tasted wonderful!  My boyfriend didn't seem too impressed...

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A simple no flairs soup.  At first I was not sure about keeping the recipe, but made it again and decided that it was a keeper.  I enjoy that the soup is very light and simple.  The only addition I made was some fresh chopped parsley as the "mixed greens." 

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This was tasty, even though I forgot to put the garlic in after roasting it! It did need 6 cups of water, as others mention. I used navy beans since I was out of chickpeas, and it was a very nice soup.

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