Chickpeas, Eggs and Potato Soup

Chickpeas, Eggs and Potato Soup

A complete meal that's ideal for a cold rainy night

Eggs, Chickpea, Potato and spinach 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!


Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins

Ingredients list for the Chickpea Potato spinach 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



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.


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