Chickpea Potato Soup – a simple recipe that’s so great on a nasty, cold, rainy night! Loaded with vegetables, chickpeas, potatoes, eggs, and spinach, this soup is a complete meal, but if the family insists, you could add some corn tortillas for dipping!
Photo credit: © Eatwell101.com
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Ingredients list for the Chickpea Potato Soup
Serving size: 2 cups
- 4½ cups vegetable broth
- 1 cup chopped white onion
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 tomatoes, diced
- 1-inch cube fresh ginger, minced
- 5 – 6 small new potatoes, cut into quarters
- Salt and fresh cracked white pepper
- 2 15 oz cans (2 x 425g) organic chickpeas, drained and rinsed
- 4 heaping cups fresh spinach, trimmed and rinsed
- ¼ teaspoon chili powder (optional)
- 4 hard boiled eggs
Photo credit: © Eatwell101.com
Instructions
1. In a large pot, saute the onion and garlic until slightly browned. Add tomato paste and stir continuously for a couple of minutes. Add diced potatoes, ginger, salt, and pepper, and stir-fry for 2 or 3 minutes. Add diced tomatoes and cook for 5 minutes.
2. Add the broth, stir well, and bring to a boil. Cover with a lid and simmer for 25-30 minutes until the potatoes are fork tender.
3. 10 minutes before the end of cooking time, add the chickpeas and spinach. Cut the hard-boiled eggs in quarters and add to the pot. Simmer an additional 10 minutes, covered. Adjust seasoning if necessary. We added some chili powder for a little spicy kick at the end.
Photo credit: © Eatwell101.com
Chickpeas Potato Soup
This chickpeas potato soup is a complete meal that's ideal for a cold rainy night
- 4½ cups vegetable broth
- 1 cup chopped white onion
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 tomatoes, diced
- 1-inch cube fresh ginger, minced
- 5 - 6 small new potatoes, cut into quarters
- Salt and fresh cracked white pepper
- 2 15 oz cans (2 x 425g) organic chickpeas, drained and rinsed
- 4 heaping cups fresh spinach, trimmed and rinsed
- ¼ teaspoon chili powder (optional)
- 4 hard boiled eggs
Instructions
- In a large pot, saute the onion and garlic until slightly browned. Add tomato paste and stir continuously for a couple of minutes. Add diced potatoes, ginger, salt, and pepper, and stir-fry for 2 or 3 minutes. Add diced tomatoes and cook for 5 minutes.
- Add the broth, stir well, and bring to a boil. Cover with a lid and simmer for 25-30 minutes until the potatoes are fork tender.
- 10 minutes before the end of cooking time, add the chickpeas and spinach. Cut the hard-boiled eggs in quarters and add to the pot. Simmer an additional 10 minutes, covered. Adjust seasoning if necessary. We added some chili powder for a little spicy kick at the end.
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