Simple and hearty vegan Chickpea Potato Soup is loaded with lemony flavor. It's easy to make on the stove with only 10 ingredients. And the leftovers taste amazing making it perfect for meal prep!
One of the easiest meals you can make on a vegan Mediterranean diet is soup. Start with the classic combination of onions, garlic, carrots, and celery, then add your favorite grains, legumes, and/or vegetables with plenty of herbs and spices for seasoning.
Inspired by my recipe for Greek lemon potatoes and chickpeas, if you enjoy the flavors of lemon and oregano, you will love this Mediterranean Chickpea Potato Soup.
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Why you'll love this recipe
- It's incredibly flavorful yet only requires 10 ingredients (plus salt and pepper).
- It makes a large quantity making it perfect for meal prep.
- It's a complete meal on its own.
Ingredients
Potatoes: I recommend yellow potatoes such as Yukon gold.
Amy's tip
If you don't mind the texture of potato skin, you can save some prep time by leaving the skin on instead of peeling the potatoes.
Variations
- For even more lemony flavor, add lemon zest along with the lemon juice. (Be sure to zest the lemon before squeezing out the juice.)
- Add extra vegetables such as green beans or zucchini.
- Stir in some fresh greens like baby spinach or chopped kale at the end and let them wilt in the hot soup.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
Instructions
In a large soup pot or Dutch oven, saute the onions, garlic, carrots, and celery in olive oil.
Then add the potatoes, chickpeas, vegetable broth, lemon juice, and oregano. Bring to a low boil, reduce the heat, and simmer until the potatoes are tender when pierced with a fork.
Season with salt and pepper, to taste, and enjoy. I like to garnish the bowls of soup with a little fresh parsley for color and additional flavor, but this is optional.
Serving suggestions
While Chickpea Potato Soup is delicious on its own as a complete meal, you can also enjoy it with a sandwich or salad. I particularly like it with green pepper and tomato salad, Mediterranean cauliflower salad, or a simple green salad with Dijon mustard dressing.
It's also nice with some warm crusty sourdough bread like my favorite from Bread SRSLY. (Use my affiliate code VEGGIESSAVETHEDAY to get 15% off your first order.)
Storing
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave-safe bowl or on the stove.
Freezing is not recommended because the potatoes will become grainy.
Recipe FAQs
If you want to use dried beans, cook them in advance before making this recipe. You will need 1 cup of dried chickpeas which will be approximately 3 cups when cooked.
Yes, they are one in the same. The word chickpea is derived from Latin, while the word garbanzo is derived from Spanish.
For best results, rinse and drain canned chickpeas before adding them to soup. If you like, you can save the "aquafaba" liquid from the can to use in baking recipes as an egg replacer.
More vegan chickpea and potato recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Lemony Chickpea Potato Soup
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 pounds yellow potatoes, peeled and diced
- 2 15-ounce cans chickpeas, (3 cups cooked) rinsed and drained
- 8 cups vegetable broth
- ½ cup lemon juice
- 2 teaspoons dried oregano
- salt and pepper, to taste
- fresh parsley, chopped or torn, for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium-high heat.
- Add the onions and saute until softened and slightly translucent.
- Add the garlic, carrots, and celery, and continue to saute a minute or two longer until softened.
- Then add the potatoes, chickpeas, vegetable broth, lemon juice, and oregano to the pot and give the ingredients a stir.
- Bring to a low boil, then reduce the heat to maintain a simmer.
- Simmer, uncovered, stirring occasionally, until the potatoes are fork tender.
- Season to taste with salt and pepper, and ladle into bowls. Garnish with fresh parsley, if desired.
Notes
Nutrition
Nutritional information is an estimation only.
Patricia Matzke
Yum! We loved this! We cooked it a good bit longer, since we like our veggies on the soft side, but otherwise perfect!
Amy Katz
I'm glad you enjoyed it, Patricia! 🙂
Deb Dean
Couldn’t wait to put this together for lunch today. Easy, fast to put together and altogether yummy! I did add the baby spinach. Thanks so much!
Amy Katz
Thanks so much, Deb! Great idea to add spinach.
Jill Allen
I love this recipe! It’s so easy and healthy and comforting and delicious! Thanks Veggies Save The Day!
Amy Katz
I'm so glad you are enjoying it, Jill!
jacquie
the soup looks great but i'm not a big fan of potatoes so is there something i can substitute?
thanks.
Amy Katz
Hi Jacquie, If you like orzo, Vegan Orzo Soup with Chickpeas is one of our favorites. It has a similar flavor profile with lots of lemon.