Super Easy Potato and Chickpea Soup
This hearty and nutritious soup could not be any easier to make, and there is no sacrifice in flavor! Simple ingredients, simple prep, and bold seasonings make this recipe perfect for any home cook, any family, on any schedule! 381 calories per serving
Ingredients
- 5 cups vegetable broth
- 1 garlic clove pressed or minced
- 1 bay leaf
- 1 tsp Paprika
- 1 tsp vegan Worcestershire sauce *see note below
- ½ tsp celery seed
- 15 oz chickpeas
- 1.5 lb russet potatoes (about two medium) peeled and cut into 1.5” cubes *see note below
- 2 medium carrots sliced
- ½ medium yellow onion diced
- 2 TBS flour optional for a thicker stew
- Pinch of salt
Instructions
- Combine broth, pressed garlic, bay leaf, paprika, Worcestershire, salt, and celery seed in a medium-large pot. Stir to combine. Add chickpeas and all veggies to the pot. Bring to a boil and simmer uncovered for 15 minutes, until potatoes and carrots are soft.
- Optional: during the last five minutes of cooking, remove one ladelful of broth from the pot and add to a bowl. Whisk in the flour. Return to the pot, stir well, and simmer for 5 more minutes.
Notes
Traditional Worcestershire sauce is made with anchovies. Read labels - some store brands are accidentally vegan! You can find many vegan brands online, or you can make your own using this recipe.
The delicious simplicity of the potatoes really shines in this recipe! The trick is to not cut them too small.