Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced (about 2 cups)
- 1 can chickpeas, drained and rinsed (15 oz)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper
- 2 cups kale or spinach, chopped (optional)
- 1 lemon juice (optional for brightness)
- To taste fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion for 3-5 minutes until translucent; add minced garlic and cook for an additional minute.
- Stir in diced potatoes and cook for 3-4 minutes. Add drained chickpeas and vegetable broth, then sprinkle with cumin, smoked paprika, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover the pot, and simmer for 20-25 minutes until potatoes are tender.
- Blend part of the soup to your desired consistency using an immersion blender or regular blender.
- Stir in chopped kale or spinach along with lemon juice if desired. Cook for another 5 minutes until greens are wilted. Taste and adjust seasoning before serving hot garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg