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    Home » Recipes » Vegan Soup and Stew Recipes

    Chickpea Soup with Potatoes

    By: Amy Katz · Published: Jan 5, 2023 · Last modified: Jan 5, 2023 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan
    Bowl of soup with text overlay Chickpea Soup with Potatoes.

    Simple and hearty Chickpea Soup with Potatoes is loaded with lemony flavor. It's easy to make on the stove with only 10 ingredients.

    Bowl of chickpea soup with a spoon and lemon wedge next to it.

    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 Roasted Potatoes with Chickpeas, if you enjoy the flavors of lemon and oregano, you will love this Mediterranean Chickpea Soup with Potatoes.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Amy's tip
    • Variations
    • Serving suggestions
    • Storing
    • FAQ
    • More chickpea recipes
    • 📋 Recipe
    • 💬 Comments

    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, lemons, celery, carrots, onion, garlic, cans of chickpeas, bottle of olive oil, jar of dried oregano, salt and pepper grinders, and boxes of vegetable broth on a kitchen counter.

    Potatoes: I recommend yellow potatoes such as Yukon gold.

    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.

    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.

    Serving suggestions

    Bowls of soup garnished with fresh parsley ready to eat.

    While chickpea 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 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 $5 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.

    FAQ

    Can dried chickpeas be used instead of canned?

    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.

    Are chickpeas and garbanzo beans the same thing?

    Yes, they are one in the same. The word chickpea is derived from Latin, while the word garbanzo is derived from Spanish.

    Do you drain canned chickpeas for soup?

    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 chickpea recipes

    • Chickpea Bowls (Vegan Sheet Pan Dinner)
    • Chickpea Rice Pilaf Recipe
    • Spanish Chickpea Stew with Spinach
    • Vegan Tuna Salad

    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

    Bowl of soup with lemon and spoon next to it.

    Chickpea Soup with Potatoes

    Simple and hearty Chickpea Soup with Potatoes is loaded with lemony flavor. It's easy to make on the stove with only 10 ingredients.
    5 from 4 votes
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Soup
    Cuisine: Fusion, Mediterranean
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 281kcal
    Author: Amy Katz

    Equipment

    • Lemon Lime Squeezer

    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)
    US Customary - Metric
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    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

    Amy's tip: If you want to save some prep time, keep the skin on the potatoes instead of peeling them.
    Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended because the potatoes will become grainy.
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    Nutrition

    Calories: 281kcal | Carbohydrates: 49g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 267mg | Potassium: 943mg | Fiber: 10g | Sugar: 5g | Vitamin A: 3668IU | Vitamin C: 42mg | Calcium: 82mg | Iron: 3mg

    Nutritional information is an estimation only.

    More Vegan Soup and Stew Recipes

    • 35 Palate-Pleasing Vegan Potato Recipes
    • Easy Vegan Black Bean Chili
    • 10 Easy Vegan Orzo Recipes
    • 16 Vegan Recipes with Tomato Paste
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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Deb Dean

      January 11, 2023 at 6:52 pm

      5 stars
      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!

      Reply
      • Amy Katz

        January 11, 2023 at 9:42 pm

        Thanks so much, Deb! Great idea to add spinach.

        Reply
    2. Jill Allen

      January 11, 2023 at 9:46 am

      5 stars
      I love this recipe! It’s so easy and healthy and comforting and delicious! Thanks Veggies Save The Day!

      Reply
      • Amy Katz

        January 11, 2023 at 10:56 am

        I'm so glad you are enjoying it, Jill!

        Reply
    3. jacquie

      January 11, 2023 at 6:55 am

      the soup looks great but i'm not a big fan of potatoes so is there something i can substitute?

      thanks.

      Reply
      • Amy Katz

        January 11, 2023 at 10:56 am

        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.

        Reply

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