You are going to love this hearty, tomato-based Chickpea Soup! It's filling and rich with creamy beans and potatoes, perfectly seasoned with garlic and herbs, and cooked in less than an hour on the stovetop.
Heat the oil in a large soup pot. Add the onion, celery and carrot and fry for 6-8 minutes until softened, then add the garlic and fry for another minute.
Add the paprika, rosemary and thyme and stir well, cooking for another 2 minutes.
Add the potato, stock, diced tomatoes, chickpeas and some salt and pepper to taste. Stir, bring to a boil then leave to simmer for 45 minutes.
Serve, garnished with fresh parsley if desired.
Notes
This recipe will serve 4-6 people, depending on the serving size.
To reduce the sodium, look for low-sodium vegetable stock, or make your own!
Add Extra Veggies! Stir in some chopped kale or baby spinach and let it wilt down at the very end, or sautee mushrooms or diced zucchini before adding the broth and tomatoes.
Potatoes make this soup super satisfying, but you can leave them out if you want to reduce the carbs in this recipe.
Try Pureeing It. Add around half of the finished soup to a blender and puree it until smooth. Then stir it back in and enjoy the dairy-free creaminess!
Feel Free to Use Dry Chickpeas in this recipe. Just cook them first before adding them to the soup.
Garnish your Soup with freshly chopped parsley, crunchy croutons, or grated parmesan cheese (or a vegan substitute)
Store any leftovers in an airtight container in the fridge for up to 4 days. I'd avoid freezing this soup, only because it contains potatoes. Those tend to change texture in the freezer and become grainy.