Ingredients:
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 1 medium carrot, chopped
- 2-3 celery stalks, chopped
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1/4 teaspoon red chili flakes
- 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
- 1 lb (450 g) potatoes, peeled and cut into 1/2-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
Preparation:
- Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the chopped red onion, carrot, and celery, sautéing for 7-8 minutes until the vegetables soften and release their aroma.
- Stir in the finely chopped garlic, fresh thyme, rosemary, and red chili flakes. Cook for an additional minute, allowing the herbs to infuse the oil and create a fragrant base.
- Add the drained and rinsed chickpeas, cubed potatoes, and vegetable stock to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15 minutes until the potatoes are tender.
- For a creamier texture (optional), ladle out 2-3 scoops of the soup and blend until smooth. Return the pureed mixture to the pot, stirring well to combine.
- Squeeze in the fresh lemon juice and add the baby spinach. Cover the pot and simmer for another minute, just until the spinach wilts and brightens in color.
- Season the soup with salt and freshly ground black pepper to taste. Serve hot, garnished with an extra squeeze of lemon juice for a bright, tangy finish.
This Chickpea Potato Soup is a nourishing, plant-based meal perfect for chilly evenings or anytime you crave a wholesome, satisfying dish. Packed with fiber, protein, and vibrant flavors, it’s a vegan recipe that’s both comforting and nutritious. Enjoy!
