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
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (3-5 minutes). Add minced garlic and cook for another minute.
- Stir in diced potatoes and cook for 3-4 minutes.
- Pour in vegetable broth and add chickpeas, cumin, smoked paprika, salt, and pepper. Bring to a boil.
- Once boiling, reduce heat to low and simmer covered for about 20-25 minutes until potatoes are tender.
- For a creamy texture, blend part of the soup using an immersion blender or regular blender.
- If desired, stir in chopped greens like kale or spinach and lemon juice; cook for an additional 5 minutes.
- Taste and adjust seasoning before serving hot with fresh parsley as garnish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg