Smoky Chickpea and Potato Soup

A simple but comforting smoky chickpea and potato soup

The Perfect Weeknight Soup

This smoky chickpea and potato soup is perfect for those cold weeknights where you want something that will warm you up and fill your belly without taking up too much of your time. If you're looking for an easy vegan soup that won't break your budget, this is it!

How to Make Smoky Chickpea Potato Soup

Putting this recipe together is about as easy as it gets! Just chop the vegetables, sauté the onions and garlic, then dump everything in the pot and boil it for 15–20 minutes. This healthy soup also only uses one pot, so clean up should be easy as well! It's best enjoyed with some kind of bread or rolls on the side for dipping in that delicious broth.

Recipe Modifications

Here are some ideas for how to make this chickpea and potato soup more accessible if you're working with any kind of limitations.

Substitutions

If you're unable to use any of the items in the ingredient list, that's no problem! Here's what you can do if you're missing these ingredients.

  • Chickpeas can be substituted with black beans, which will give it a darker color, or for a more meaty meal you could substitute with shredded or diced chicken.
  • The potatoes could be replaced with sweet potatoes.
  • If you're missing the carrots, you could swap in parsnips or just leave them out.
  • If you don't have or can't chop the garlic or onions, substitute with ¼ tsp garlic or onion powder.
  • The olive oil can be substituted with vegetable oil, coconut oil, or any other light tasting oil.
  • The broth is the most important part of this soup, so I would advise including it if at all possible. If you need to leave it out, though, it should be fine with water.
  • If you don't have smoked paprika, you can substitute for 1/8 tsp liquid smoke. You can also leave it out, but that will make the soup a normal chickpea and potato soup without the “smoky” part.
  • Any of the other spices can be omitted if missing or not desired

Can't Chop? No Problem!

If you're short on time or aren't able to use a knife, you should still be able to make this recipe with a few modifications. For the potatoes, you can use frozen diced potatoes, often sold as “country style” or “southern style” hash browns. The carrots can be swapped for pre-chopped crinkle cut carrots/carrot chips. The onions and garlic can either be swapped for the pre-minced varieties you can find in most produce departments, or for onion or garlic powder, as stated in the substitutions section above.

Smoky Chickpea and Potato Soup

Smoky Chickpea and Potato Soup

Author: Kendra Hurst

Publish Date: Sep 12, 2023

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

Yield: 4

Type: Entree

Ingredients

  • 1 can chickpeas
  • 1 lb potatoes *
  • 1 yellow onion
  • 2 cloves garlic
  • 1/2 Tbsp olive oil
  • 2-3 medium carrots
  • 4 cups broth **
  • To taste salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1 bay leaf

Directions

  1. Dice the onions, mince the garlic, chop the carrots into rounds, and dice the potatoes into 1/2 inch cubes
  2. Saute the onions and garlic in the olive oil over medium heat for 3-5 minutes, or until the onions are translucent and the garlic is fragrant
  3. Add all the remaining ingredients to the pot and turn the heat up to medium-high
  4. Bring the broth up to a boil, and then turn the heat down to medium-low
  5. Let the soup cook for 15-20 minutes, until the potatoes are soft and can be easily pierced with a fork
  6. Remove the bay leaf, then serve the soup with bread/rolls or on its own

Notes

* I prefer yukon gold or red potatoes for this, but any potato should work

** To keep this vegan/vegetarian, use a vegetable or "not chicken" broth

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