Chickpea Potato Soup Recipe

There’s something about the cozy warmth of a hearty soup that just feels like a hug in a bowl. This chickpea potato soup is one of those recipes that’s so simple yet satisfying, you’ll wonder why you don’t make it more often. It’s got that classic combination of chickpeas and potatoes, which are always reliable comfort foods, but it’s the fresh herbs, a zing of lemon, and a little kick from chili flakes that really take it up a notch. Perfect for chilly evenings or anytime you need something nourishing and flavorful that doesn’t take all day.

I first tried this recipe on one of those days where you’re standing in front of the pantry, thinking, What can I make with what I already have? You know the kind of day. I spotted some chickpeas and potatoes, remembered a bunch of spinach sitting in the fridge, and a light bulb went off. Since then, it’s become a regular in my weeknight dinner rotation. Even my pickiest eater can’t resist the creamy potatoes and the hearty chickpeas, and I love how healthy and balanced it is without trying too hard.

Chickpea Potato Soup Recipe

A soup with a story 🍲

The beauty of this chickpea potato soup is its simplicity, but that doesn’t mean it lacks in flavor. It’s inspired by Mediterranean ingredients—olive oil, lemon, fresh thyme, and rosemary—that lend a bright, herbaceous flavor to the dish. While chickpea soups can be found in various forms across many cuisines, this version feels like a mash-up of classic Italian zuppa and something you might find in a cozy little café on the coast of Greece.

Potato soups have long been a staple in many cultures—likely because potatoes are so filling and affordable. But this isn’t your average heavy potato soup. The chickpeas add a nice bite and protein boost, and with the addition of spinach, you’re sneaking in some greens without much effort. Over time, I’ve tweaked and played with this recipe to make it a little healthier, a little more vibrant, and it’s become one of those go-to comfort dishes for chilly nights.

Let’s talk ingredients: the stars of the show

  1. Chickpeas: These little legumes are packed with protein and fiber, making this soup filling and nutritious. If you’re out of canned chickpeas, you could cook dried chickpeas from scratch, though that does add some time. You could also swap in white beans or even lentils if you’re feeling adventurous.
  2. Potatoes: The potatoes give the soup its creamy texture and heartiness. Yukon Gold or russets work beautifully here, but honestly, most varieties will do the trick. If you’re trying to keep things lower carb, you can sub half the potatoes for cauliflower.
  3. Vegetable stock: This is the backbone of your soup, so use a good-quality one. If you only have chicken stock on hand, feel free to use that. I’ve also used water in a pinch, but you’ll want to up the seasonings if you do.
  4. Fresh thyme and rosemary: These herbs bring an earthy, aromatic flavor to the soup that dried herbs just can’t replicate. However, if you’re out of fresh, dried thyme and rosemary are perfectly fine—just reduce the amount to about a teaspoon each.
  5. Baby spinach: I love stirring in baby spinach at the end for a pop of color and a nutritional boost. Kale or Swiss chard would also be great alternatives. Spinach wilts so quickly that it barely takes any extra time to add, making this step totally worth it.

Kitchen gear: what you need (and what you can totally skip)

You don’t need any fancy equipment for this soup, but here are a few things that will make your life easier:

  • Stock pot or Dutch oven: This is a one-pot meal, so a sturdy pot is essential. I love using my Dutch oven because it distributes heat so evenly, but any large pot will do.
  • Ladle: A ladle is handy for serving, especially if you’re doing the optional pureeing step (and trust me, that step is worth it).
  • Blender or immersion blender: If you want to get that creamy texture, a blender is the way to go. You can also use an immersion blender right in the pot if you prefer less cleanup.

Step-by-step: let’s make this soup!

  1. Start with the basics: Heat a tablespoon of olive oil in your pot over medium heat. Toss in your chopped red onion, carrot, and celery. These are your aromatics—the base of many soups—and you want to sauté them for about 7-8 minutes until they’re soft and just starting to brown. (Pro tip: Don’t rush this step. The longer they cook, the more flavor they develop.)
  2. Add the garlic and herbs: Once your veggies are softened, stir in the garlic, thyme, rosemary, and a pinch of red chili flakes. The garlic should only need about 30 seconds to a minute—just until it’s fragrant. (Trust me, the smell of garlic cooking is one of the best parts of making this soup.)
  3. In go the chickpeas and potatoes: Pour in your chickpeas and diced potatoes, and give them a good stir. Then, add your vegetable stock and bring everything to a boil. Once it’s boiling, lower the heat, cover the pot, and let it simmer for about 15 minutes, or until the potatoes are tender.
  4. Blend it up (optional but highly recommended): For a creamier soup, take out a few ladles of the soup, blend it up until smooth, and return it to the pot. This gives the soup a lovely, thick texture without needing any cream. (I’ve skipped this step when I’m in a rush, and it’s still delicious, but I do prefer the creamier version.)
  5. Finishing touches: Stir in the lemon juice and baby spinach. The spinach will wilt in just a minute or two, so don’t overcook it. Taste the soup and adjust the seasoning with salt and pepper as needed. I usually find a little extra lemon juice and pepper really brighten things up at the end.
Chickpea Potato Soup Recipe

Variations: make it your own

This soup is incredibly adaptable, so feel free to experiment:

  • Make it vegan: This soup is naturally vegan, but if you’re looking for extra creaminess, you can stir in some coconut milk or a splash of almond milk. It adds a subtle sweetness that works beautifully with the lemon.
  • Spice it up: If you like a little more heat, add extra red chili flakes or even a dash of cayenne pepper.
  • Add more veggies: This soup can easily handle more vegetables. I’ve added zucchini, bell peppers, and even mushrooms with great success.
  • Protein boost: If you want to add some more protein, a handful of cooked quinoa or some crispy tofu cubes on top would be a great option.

Serving suggestions: elevate your bowl

To make this soup even more special, I like to serve it with a thick slice of toasted sourdough bread or a crusty baguette on the side. Drizzle a little extra olive oil on top, maybe sprinkle some freshly chopped herbs or a dusting of parmesan if you’re feeling fancy.

For a light lunch, this soup pairs well with a simple side salad—something with a bright vinaigrette to complement the richness of the potatoes and chickpeas.

Drink pairings: what to sip alongside

For drinks, a crisp, chilled white wine like Sauvignon Blanc or a Pinot Grigio would work beautifully, cutting through the richness of the potatoes and chickpeas. If you’re more of a beer person, try a light, citrusy pale ale. And of course, you can never go wrong with a refreshing glass of sparkling water with a slice of lemon to keep things light and refreshing.

Leftovers and storage tips

One of the great things about this soup is that it stores and reheats wonderfully. You can keep it in the fridge for up to 4-5 days. Just make sure to cool it completely before transferring it to an airtight container.

When reheating, you may need to add a splash of water or stock as the potatoes will continue to absorb liquid, thickening the soup as it sits. Reheat gently over low heat, and it’ll be just as delicious as when it was freshly made.

If you want to freeze it, just skip adding the spinach and lemon juice until you’re ready to reheat it. The spinach tends to get mushy in the freezer, and lemon can turn bitter after being frozen.

Scaling it up or down

This recipe makes about 4-6 servings, but you can easily scale it up if you’re cooking for a crowd or want leftovers for the week. I’ve doubled the recipe in a large Dutch oven and had no issues. If you’re making a smaller batch, just halve the ingredients and it’ll work just fine—just keep an eye on the seasoning as you may need to adjust it to taste.

Potential hiccups: troubleshooting

  • Soup too thick? Just add a bit more stock or water until you reach your desired consistency.
  • Soup too thin? You can let it simmer uncovered for a little longer to reduce the liquid or blend up an extra ladle or two of the potatoes to thicken it up.
  • Underseasoned? A little salt and an extra squeeze of lemon juice can make a world of difference at the end.

Ready to try it?

This chickpea potato soup is truly one of those recipes that you’ll come back to time and time again. It’s comforting, nutritious, and easy to whip up with pantry staples. Whether you’re serving it for a weeknight dinner or making a big batch for meal prep, I promise you’ll love it.

Chickpea Potato Soup Recipe

FAQs

  1. Can I use dried chickpeas instead of canned? Absolutely! Just soak and cook the chickpeas ahead of time. You’ll need about 3 cups of cooked chickpeas.
  2. Can I make this in a slow cooker? Yes, simply sauté the veggies first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
  3. Is this soup gluten-free? It is! Just make sure your stock is gluten-free, as some brands can sneak in gluten-containing ingredients.
  4. Can I freeze leftovers? Yes, but leave out the spinach and lemon juice until you reheat it, as they don’t freeze well.
  5. What can I serve with this soup? A crusty piece of bread or a light salad would make great sides!
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Chickpea Potato Soup Recipe

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Cozy up with this flavorful chickpea potato soup! Packed with veggies, fresh herbs, and a zesty lemon twist, it’s perfect for chilly nights.

  • Total Time: 35 minutes
  • Yield: 4-6 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 1 medium carrot, chopped
  • 23 celery stalks, chopped
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • ¼ teaspoon red chili flakes
  • 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
  • 1 lb (450 g) potatoes, peeled and cut into ½-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

Instructions

  • Start with the basics: Heat a tablespoon of olive oil in your pot over medium heat. Toss in your chopped red onion, carrot, and celery. These are your aromatics—the base of many soups—and you want to sauté them for about 7-8 minutes until they’re soft and just starting to brown. (Pro tip: Don’t rush this step. The longer they cook, the more flavor they develop.)
  • Add the garlic and herbs: Once your veggies are softened, stir in the garlic, thyme, rosemary, and a pinch of red chili flakes. The garlic should only need about 30 seconds to a minute—just until it’s fragrant. (Trust me, the smell of garlic cooking is one of the best parts of making this soup.)
  • In go the chickpeas and potatoes: Pour in your chickpeas and diced potatoes, and give them a good stir. Then, add your vegetable stock and bring everything to a boil. Once it’s boiling, lower the heat, cover the pot, and let it simmer for about 15 minutes, or until the potatoes are tender.
  • Blend it up (optional but highly recommended): For a creamier soup, take out a few ladles of the soup, blend it up until smooth, and return it to the pot. This gives the soup a lovely, thick texture without needing any cream. (I’ve skipped this step when I’m in a rush, and it’s still delicious, but I do prefer the creamier version.)
  • Finishing touches: Stir in the lemon juice and baby spinach. The spinach will wilt in just a minute or two, so don’t overcook it. Taste the soup and adjust the seasoning with salt and pepper as needed. I usually find a little extra lemon juice and pepper really brighten things up at the end.

Notes

Serving suggestions: elevate your bowl

To make this soup even more special, I like to serve it with a thick slice of toasted sourdough bread or a crusty baguette on the side. Drizzle a little extra olive oil on top, maybe sprinkle some freshly chopped herbs or a dusting of parmesan if you’re feeling fancy.

For a light lunch, this soup pairs well with a simple side salad—something with a bright vinaigrette to complement the richness of the potatoes and chickpeas.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner

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