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