• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking My Dreams
  • Recipes
  • Online Cooking Classes
  • Work with me
    • Portfolio
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Contact
  • Online Cooking Classes
  • Work with me
  • Subscribe!
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegetarian Recipes » Chickpea Potato Soup

    Chickpea Potato Soup

    Published: Jan 8, 2017 · Modified: Feb 16, 2021 by Jessica Montanelli · This post may contain affiliate links.

    Sharing is caring!

    57 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email
    Total time to make this recipe: 40 minutes
    Jump to Recipe Print Recipe
    spoon taking some chickpea potato soup from a bowl

    A healthy yet flavorful soup that's so easy to make, it's incredible. Only a few ingredients make this great heart-warming winter soup.

    When I was little I was not a fan of chickpeas because of their grainy consistency and somehow I thought I didn't like the flavor even though I maybe tasted them only once before.

    Then, a few years ago when I was home for the holidays, my mom made this chickpea soup. When she told she was making it my internal reaction was -oh no, chickpeas, why???- but I decided to be brave and sit quietly and eat the soup like a good girl. Useless to say, it was a revelation.

    My eyes popped out and I asked my mom "wow! How did you do this? What's the recipe?" my mom looked at me a little bit puzzled like I was asking the stupidest thing in the world "there's no recipe, I just do it simple like this.....". Ok, I have to try it myself to believe that it's so simple.

    I did and it is.

    So here's the recipe of the famous chickpea soup for you to comfort in the cold winter nights. It's so simple yet so flavorful. To me it's the perfect winter soup.

    bowl of soup with a wooden spoon inside

    Using dried chickpeas

    I usually prefer to use canned chickpeas because they already have the perfect consistency, they're super easy and quick to cook and to add to recipes and they don't need any prep.

    But if you only have dried chickpeas around and want to use them for this recipe, please do so! You'll get better flavor and more control on the consistency.

    Things to take into consideration:

    • Dried chickpeas need to soak in water for at least 8 hours, better if overnight. So remember to soak your chickpeas the day before to get perfect consistency.
    • Dried chickpeas will triple in size. So for this recipe you will need ½ cup of dried chickpeas.
    • After the soak, the chickpeas will still have to cook a long time before they're ready. So you can cook them in the vegetable stock for 1-2 hours, before you start making this recipe.

    Check this post for more details and more methods to cook with dried chickpeas.

    wooden spoon holding chickpea soup

    The Recipe

    If you like this recipe, try also this Tuscan Peasant Soup with legumes and farro.

    Notes: You can find the recipe and instructions for the Soffritto in this post.

    spoon taking some chickpea potato soup from a bowl

    Chickpea Potato Soup

    A warm and comforting winter soup with chickpeas, pasta and potatoes.
    4 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 2 people
    Author: Jessica Montanelli

    Ingredients

    • 1 cup Soffritto, see Notes in post
    • 1 large Potato
    • 1 can chickpeas, 15 oz / 425 ml can
    • 1 cup small Pasta
    • 2 Bay leaves
    • 2 Sage leaves
    • 1 Rosemary twig
    • Vegetable stock, about 1 liter
    • Salt
    • Pepper
    • EVO Oil

    Instructions

    • In a large pot drizzle the extra-virgin olive oil and add the finely chopped soffritto, stir fry at medium heat for a couple of minutes (make sure it doesn't burn otherwise it will give a bitter taste to the soup). Add the drained chickpeas and cook for a couple of minutes more.
    • With a cooking twine, tie together the bay and sage leaves with the rosemary twig and drop them in the pot.
    • Chop the potato in small cubes and add it to the pot, then add the vegetable stock (enough to well cover the vegetables) and let it simmer for about 15-20 minutes.
    • According to the cooking time of the pasta you chose, add the pasta to the pot in time so that the potato will not overcook.
    • Season with salt and pepper to taste and serve hot.

    Nutrition

    Calories: 375 kcal | Carbohydrates: 79 g | Protein: 12 g | Sodium: 15 mg

    Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Course: Soup
    Cuisine: Italian
    Have you tried this recipe?Snap a photo and tag @jess.cookingmydreams or use the hashtag #cookingmydreams!

    If you like this recipe, you can leave a comment and a star rating to support me. ★★★★★
    Thank you so much!

    bowl of soup with a wooden spoon
    « Orange and Squid Risotto
    Tuna Steak crusted with Pistachios and Sun Dried Tomatoes »

    Sharing is caring!

    57 shares
    • Share
    • Tweet
    • WhatsApp
    • Yummly
    • Email

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Jessica! I'm an Italian who moved to the Netherlands with a true passion for food, travel, and everything handmade. I love to experiment, learn new skills, and share my knowledge about everything I do!

    This blog is my perfect escape to search for my path towards happiness. :)

    More about me →

    • jess.cookingmydreams
    • Cooking my Dreams
    • jess.cookingmydreams

    Popular Recipes

    • Ricotta and Smoked Salmon Ravioli
    • Pici Cacio e Pepe (Tuscan Pasta with Creamy Cheese and Black Pepper Sauce)
    • Classic Spinach and Ricotta Cannelloni
    • Classic Tuscan Lasagna
    • Soffritto (Mirepoix): What it is, how to use and how to freeze
    • Pasta with Easy Creamy Eggplant Sauce

    Subscribe and get a Free E-Cookbook

    ebook page that says 10 classic tuscan recipes.

    As Seen In

    Spring Recipes

    • Soft Raspberry Ricotta Cake with Chocolate Chunks
    • Smoked Salmon and Avocado Tartare
    • Wild Mushroom Ravioli (with Creamy Garlic Parmesan Sauce)
    • Raspberry Chocolate mini Bundt Cakes

    Follow me

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me
    • Portfolio
    • Cooking Classes

    As an Amazon Associate I earn from qualifying purchases.

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    I refuse.
    SettingsAccept
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    57 shares