This Chickpea Potato Soup is simple, hearty, and full of flavor. It’s one of those meals that hits the spot when you want something warm, filling, and nourishing.
The potatoes make it creamy, the chickpeas add protein, and the spices bring it all together in the best way.
It’s great for meal prep or just curling up with a big bowl at the end of the day.
Why I Love This Recipe
This soup came out of one of those clean-out-the-fridge days, and now I make it all the time. It’s comforting, easy to make, and uses pantry ingredients I always have around. I love how thick and cozy it gets without any cream—and it’s naturally vegan.
- Super budget-friendly
- Made with pantry staples
- Easy to double and freeze
- Creamy without dairy
- Satisfying and high in fiber
What You’ll Need
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- 4 medium Yukon gold potatoes, peeled and diced
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 2 cups fresh spinach
- Salt and pepper to taste
Pro Tips
- Dice the potatoes small so they cook faster
- Use an immersion blender to partially blend for a creamy texture with chunks
- Adjust spice level by skipping or adding more red pepper flakes
- Let the soup sit for 10 minutes before serving—it thickens as it cools
- Add greens like spinach or kale at the end if you want extra veggies
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
- Immersion blender (optional)
- Ladle
Substitutions and Variations
- Use sweet potatoes instead of Yukon gold
- Try cannellini beans instead of chickpeas
- Add chopped kale or spinach at the end
- Swap paprika for curry powder for a different flavor
- Stir in a splash of lemon juice before serving for brightness
Make Ahead Tips
- Chop all veggies ahead of time and store in containers
- Make the whole soup 2–3 days in advance—it tastes better as it sits
- Freeze in airtight containers for up to 2 months
How to Make Chickpea Potato Soup
Step 1: Sauté Onion and Garlic
Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add 1 diced onion and 2 minced garlic cloves. Sauté for 4–5 minutes, until soft and fragrant.
Step 2: Add Spices
Add 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and ¼ teaspoon red pepper flakes (if using). Stir and cook for 1 minute to toast the spices.
Step 3: Add Potatoes and Chickpeas
Add 4 peeled and diced Yukon gold potatoes and 1 drained can of chickpeas. Stir well to coat everything in the spices.
Step 4: Pour in Broth
Pour in 4 cups of vegetable broth. Stir and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes, or until potatoes are fork-tender.
Step 5: Add Spinach
Once the potatoes are tender, add 2 cups of fresh spinach to the pot. Stir until the spinach wilts completely into the soup.
Step 6: Season and Serve
Add salt and pepper to taste. Ladle into bowls and garnish with chopped parsley and a drizzle of olive oil, if desired.
Leftovers & Storage
- Store in the fridge for up to 4 days
- Reheat gently on the stove or in the microwave
- Freeze for up to 2 months in a sealed container
- Add a splash of broth when reheating if it gets too thick
Macros (per serving, based on 6 servings)
- Calories: 290
- Protein: 9g
- Carbs: 42g
- Fat: 10g
- Fiber: 8g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Potatoes break down as they cook, releasing starch that naturally thickens the soup. Chickpeas provide fiber and protein while holding their shape. Sautéing the spices boosts their flavor, and using broth adds depth to every bite.
Common Mistakes
- Cutting potatoes too big: They’ll take forever to soften
- Adding salt too early: Wait until the end so the broth doesn’t concentrate too much
- Blending all the way: Partial blending gives the best creamy-yet-chunky texture
- Undercooking the chickpeas: Use canned, fully cooked ones for best results
What to Serve With
- Crusty bread or garlic toast
- Simple green salad
- Roasted cauliflower or Brussels sprouts
- Grilled cheese sandwich
FAQ
Can I use red potatoes?
Yes, just peel or scrub them well and dice small.
Is this soup spicy?
Only if you add the red pepper flakes. It’s mild without them.
Can I make it in a crockpot?
Yes! Just add everything except the olive oil and cook on LOW for 6–7 hours.
Can I use dried chickpeas?
You can, but cook them fully beforehand—this recipe uses canned for speed.
Final Thoughts
This Chickpea Potato Soup is everything I want in a simple, comforting meal—warm, thick, flavorful, and easy to pull together with pantry basics. It’s a recipe I keep coming back to, and I think you’ll love how satisfying it is too. Give it a try and let me know how it turns out for you!