If you are the type of person that does not want to spend a lot of time in the kitchen cooking, something like a simple soup or stew is always a good choice. In a short time, you can prepare a delicious meal with a few simple ingredients that can feed a large family if you want to ;) This Vegan Chickpea & Potato Soup takes about 1 hour until it’s ready on the table, but the majority of that time you don’t have to do anything. You let the soup simmer away and actually do not even have to pay attention to it until it’s done ;)
I am preparing quite often soups and stews. I really love that you don’t have to invest a lot of time to get something delicious. We normally make a big pot and then have something to eat for at least two days in a row. Perfect. Also, when reheated a good soup/stew gets even better sometimes. Love that ;)
Turning a regular soup/stew into a vegan version of the dish is not really complicated most of the time – unless the main ingredient is meat. Then you have to be a bit more “inventive” ;P Replacing dairy products in recipes is quite easy these days. There are so many alternative products you can use. Butter can often be replaced with oil – easy. Sour cream or heavy cream also have plant-based equivalents you can buy in supermarkets and often look and taste the same. Even if you insist on something “meaty” in your soup/stew there are vegan products you can use. That often looks and feels the same but tastes a bit different, to be honest ;P
Chickpeas and new potatoes are the main players here. Combined quite a few carbs, but chickpeas are “good/better carbs”, right? ;)They also add a lot of protein, fiber, and minerals to the mix. Which is something you want in your diet. Legumes (chickpeas, lentils, beans, etc.) should be a standard in your diet. Some say you should eat them every day, but to be honest, that would be a bit much for me. A few times a week is ok though. I don’t want to eat the same stuff every day ;P
Breakfast: Apple Pie Oatmeal with Granola
Snack: Easy Vegan “Sausage Rolls”
Soup/Stew: Vegan Chickpea & Potato Soup
Main Course: Easy Yellow Curry with Tofu & Veggies
Cookies: Vegan Peanut Butter Cookies
Dessert: Easy Vegan Biscoff Cream Dessert
Cake: Vegan Banana & Raspberry Cake
If you like chickpeas and legumes you might want to check out these recipes here as well. I love using them in recipes and have quite a few already here on the blog – vegan and non-vegan (but easy to turn into vegan dishes) ;)
INGREDIENTS / ZUTATEN
(4 servings)
For the roasted chickpeas:
1 can (14 oz./400g) of chickpeas, drained
1-2 tbsp. olive oil
1 tsp. paprika powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano
salt, pepper
For the soup:
some oil for frying
1 large onion, finely diced
3 garlic cloves, finely diced
1 medium carrot, diced
1 piece of knob celery, grated
1 can (14 oz./400g) of chickpeas
3 cups (750ml) vegetable broth
10.6 oz. (300g) new potatoes, quartered
1 tsp. dried oregano
1/2 tsp. dried thyme
some chili flakes
salt, pepper
some fresh chopped parsley for serving
(4 Portionen)
Für die gerösteten Kichererbsen:
1 Dose (400g) Kichererbsen, abgetropft
1-2 EL Olivenöl
1 TL Paprikapulver
1/2 TL Knoblauchpulver
1/2 TL getrockneter Oregano
Salz, Pfeffer
Für die Suppe:
etwas Öl zum Anbraten
1 große Zwiebel, fein gewürfelt
3 Knoblauchzehen, fein gewürfelt
1 mittlere Karotte, gewürfelt
1 Stück Knollensellerie, grob gerieben
1 Dose (400g) Kichererbsen
750ml Gemüsebrühe
300g Frühkartoffeln, geviertelt
1 TL getrockneter Oregano
1/2 TL getrockneter Thymian
einige Chiliflocken
Salz, Pfeffer
etwas frische gehackte Petersilie zum Servieren
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment. Drain the chickpeas (first can) and add to a bowl. Add the oil, paprika powder, garlic powder, and oregano. Season well with salt and pepper and mix everything well. Spread evenly on the baking sheet and set aside.
2. Peel the onion and garlic and dice finely. Clean the carrot and dice, peel the knob celery and grate it coarsely. Clean the potatoes, peel them if you want (or not), and quarter them. Set aside.
3. Add some oil to a large (cast iron) pot or Dutch oven and heat up. Add the diced onion and sauté until soft and glossy – about 3-4 minutes. Next add the garlic, carrots, and grated celery and cook for another 3-4 minutes until the carrots are a bit softer. Add the chickpeas (second can) including the liquid and let everything come to a boil. Add the veggie broth and potatoes. Season with the dried oregano, thyme, chili flakes (to your liking), as well as salt and pepper. As soon as the soup starts boiling again, reduce the heat, cover, and let simmer for about 25-30 minutes, stirring occasionally.
4. While the soup is cooking, you can toast the chickpeas in the oven until crispy – mine took about 20 minutes on the middle rack to get a nice color. Flip occasionally to get even browning.
5. Use an immersion blender or potato masher to purée/mash some of the chickpeas and potatoes in order to get a thicker consistency. Season with some more salt and pepper if needed and serve with some chopped parsley.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Die Kichererbsen (1 Dose) abtropfen lassen und in eine Schüssel geben. Öl, Paprikapulver, Knoblauchpulver und Oregano dazugeben. Mit Salz und Pfeffer würzen und alles gut vermengen. Gleichmäßig auf dem Backblech verteilen und zur Seite stellen.
2. Zwiebel und Knoblauch schälen und fein würfeln. Die Karotte säubern und würfeln, das Stück Knollensellerie schälen und grob raspeln. Die Kartoffeln säubern, ggf. schälen (oder auch nicht) und vierteln. Alles zur Seite stellen.
3. Etwas Öl in einem großen (gusseisernen) Topf erhitzen. Die gewürfelte Zwiebel dazugeben und glasig andünsten – für etwa 3-4 Minuten. Knoblauch, Karotten und geriebene Sellerie dazugeben und 3-4 Minuten mit anbraten, bis die Karotten etwas weicher geworden sind. Die Kichererbsen (2. Dose) mitsamt der Flüssigkeit dazugeben und alles zum Kochen bringen. Die Gemüsebrühe und die Kartoffeln dazugeben. Mit Oregano, Thymian und Chiliflocken (nach Belieben), sowie Salz und Pfeffer würzen. Sobald die Suppe wieder kocht, die Hitzezufuhr reduzieren und zugedeckt etwa 25-30 Minuten köcheln lassen, dabei gelegentlich umrühren.
4. Während die Suppe vor sich hin köchelt, die Kichererbsen im Ofen rösten – bei mir dauerte das etwa 20 Minuten auf der mittleren Schiene, bis die Kichererbsen eine schöne Farbe hatten und knusprig waren. Die Kichererbsen gelegentlich wenden, damit sie gleichmäßig rösten.
5. Mit einem Stabmixer oder Kartoffelstampfer einen Teil der Kichererbsen und Kartoffeln pürieren, um eine dickere Konsistenz zu bekommen. Bei Bedarf noch etwas mit Salz und Pfeffer würzen und dann mit gehackter Petersilie servieren.
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Here is a version of the recipe you can print easily.
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Vegan Chickpea & Potato Soup
- Prep Time: 00:15
- Cook Time: 00:45
- Total Time: 01:00
- Yield: 4 1x
- Category: Soup
- Cuisine: International
- Diet: Vegan
Description
This soup is not only perfect for #veganuary – a delicious soup with (roasted) chickpeas and potatoes. Packed with flavors and so good! Family favorite!
Ingredients
For the roasted chickpeas:
1 can (14 oz./400g) of chickpeas, drained
1-2 tbsp. olive oil
1 tsp. paprika powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano
salt, pepper
For the soup:
some oil for frying
1 large onion, finely diced
3 garlic cloves, finely diced
1 medium carrot, diced
1 piece of knob celery, grated
1 can (14 oz./400g) of chickpeas
3 cups (750ml) vegetable broth
10.6 oz. (300g) new potatoes, quartered
1 tsp. dried oregano
1/2 tsp. dried thyme
some chili flakes
salt, pepper
some fresh chopped parsley for serving
Instructions
1. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment. Drain the chickpeas (first can) and add to a bowl. Add the oil, paprika powder, garlic powder, and oregano. Season well with salt and pepper and mix everything well. Spread evenly on the baking sheet and set aside.
2. Peel the onion and garlic and dice finely. Clean the carrot and dice, peel the knob celery and grate it coarsely. Clean the potatoes, peel them if you want (or not), and quarter them. Set aside.
3. Add some oil to a large (cast iron) pot or Dutch oven and heat up. Add the diced onion and sauté until soft and glossy – about 3-4 minutes. Next add the garlic, carrots, and grated celery and cook for another 3-4 minutes until the carrots are a bit softer. Add the chickpeas (second can) including the liquid and let everything come to a boil. Add the veggie broth and potatoes. Season with the dried oregano, thyme, chili flakes (to your liking), as well as salt and pepper. As soon as the soup starts boiling again, reduce the heat, cover, and let simmer for about 25-30 minutes, stirring occasionally.
4. While the soup is cooking, you can toast the chickpeas in the oven until crispy – mine took about 20 minutes on the middle rack to get a nice color. Flip occasionally to get even browning.
5. Use an immersion blender or potato masher to purée/mash some of the chickpeas and potatoes in order to get a thicker consistency. Season with some more salt and pepper if needed and serve with some chopped parsley.
Notes
Enjoy cooking!
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