I have been craving potatoes lately. French fries, mashed potatoes, baked potatoes, poutine (I usually get it just for the cheese curds but even the French fries would be gone at this point)- I can’t explain it. However, since I don’t want to eat salty, greasy fries in an attempt to satiate my craving, I thought making this potato and chickpea soup recipe would be the healthier alternative. Inspired by Vegan Cocotte, it is both comforting and filling, without the usual guilty feelings of eating a fried potato-based meal. By adding a bit of lemon juice at the end, it provides the perfect amount of zing.

Potato and Chickpea Soup

Ingredients

• 2 Tbsps Olive Oil
• 1 Medium Red Onion, chopped
• 1 Medium Carrot, chopped
• 2-3 Celery Stalks, chopped
• 2 Large Garlic Cloves, finely chopped
• 1 Tbsp Fresh Thyme, finely chopped
• 1 Tbsp Fresh Rosemary, finely chopped
• ¼ tsp (or more) Red Chili Flakes
• 2-14 oz cans Chickpeas, drained and rinsed
• 1 lb (450g) Potatoes (Sweet Potatoes provide a nice color with added health benefits), peeled and cut into ½-inch cubes
• 4 cups Vegetable Stock
• Juice of 1 lemon
• 2 cups Baby Spinach
• Salt and Pepper to taste

Instructions

1. Heat the olive oil in a large 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; cook for another minute.
3. Add the chickpeas, potatoes and vegetable stock. Bring to a boil, then lower the heat, cover the pot with a lid and simmer for 15 minutes.
4. At this point, if you would like a creamier soup, take 2-3 ladles of the soup and puree it using a handheld blender or blender. Return to the pot and stir to combine.
5. Add the lemon juice and baby spinach. Place the lid back on the pot and simmer for another minute or two.
6. Season to taste. If desired, serve with extra lemon juice and serve.

Enjoy!

Related:

Red Lentil Sweet Potato Soup Recipe

Creamy Potato Leek Soup Recipe

Potato and Spinach Cream Soup