Currently, any kind of soups are quite high on my list. Especially in winter time they are the perfect meal for me: They warm you from the inside, are very versatile, can be a way to integrate more vegetables and of course they taste very good!
This time I tried my hand on a chickpea soup. For me it was admittedly a new recipe. The classic is rather a pea soup – at least at our home.
Vegan Chickpea Soup – a Must for All Hummus Fans!
If you love hummus, you will also love this soup. The combination of chickpeas, tahini and some lemon juice is also used here and combines into a creamy soup. So if you already can not resist hummus, this chickpea soup is definitely worth a try.
Why Are Chickpeas Actually Healthy?
Chickpea soup is a particularly high-quality vegetable protein source. In addition, it also contains a lot of protein and calcium, making it the perfect meat substitute.
It also provides a high amount of dietary fiber, which is very important for a functioning intestine and additionally has a filling effect.
Soups Are Great as a Meal Prep!
As already mentioned, I am currently in a soup fever. I have resolved for the new year to do more so-called meal prep. For those of you who may not know what meal prep is: It’s nothing more than “meal preparation” – which in the end simply means cooking in advance.
Daily life is always a bit more stressful than you might think. The weekdays just fly by and the regular meals fall short.
In most cases, you simply don’t have that much time and often don’t feel like standing at the stove and chopping vegetables during your lunch break. Or it is simply not possible, for example for those who work in the office.
That’s why I’m currently looking into the topic of meal prep. It can be a super alternative. You only have to stand at the stove on one day and take a rest for the next days. Soups are wonderful for cooking in advance.
How To Make the Chickpea Soup With Potatoes
Peel and dice the onion and the garlic clove.
Wash the carrot and cut into coarse pieces. Peel the potatoes and also cut into coarse pieces.
Heat the canola oil in a pot. Shortly after, add the onion and garlic clove and sauté briefly.
Rinse the chickpeas well and add them. Then add the carrot and the potatoes to the pot. Sauté everything briefly and mix with a cooking spoon.
Pour in vegetable broth and simmer for about 20 minutes with a lid. Now add the tahini, a little cumin and lemon juice. Stir everything in well.
Now it’s time to puree the soup. Use either a hand blender or a stand mixer.
Then season well again!
Now you can garnish the soup as you like. I have roasted chickpeas in the oven and also used some parsley and coarse peppercorns.
I hope you liked the recipe and I could inspire you to give it a try. Feel free to let me know in the comments.
Looking for More Delicious Soup Recipes?
Then give my red lentil soup a try.
Or how about some pumpkin soup?
If you like this recipe, I would be happy if you share it on Pinterest!
Vegan Chickpea Soup With Potatoes
- 2 1/3 cups chickpeas canned (600 g)
- 2 carrots
- 1 onion
- 1 clove of garlic
- 2 potatoes
- 2 tsp. canola oil
- 30.4 fl. oz. vegetable broth 900 ml
- 2 tbsp. tahini
- 1 tsp. cumin
- 1 tbsp. lemon juice
- Peel and dice the onion and the garlic clove.
- Wash the carrot and cut into coarse pieces. Peel the potatoes and also cut into coarse pieces.
- Heat the canola oil in a saucepan. Shortly after, add the onion and garlic clove and sauté briefly.
- Rinse the chickpeas well and add them. Then add the carrot and the potatoes to the pot. Sauté everything briefly and mix with a cooking spoon.
- Pour in vegetable broth and simmer for about 20 minutes with a lid.
- Now add the tahini, a little cumin and lemon juice. Stir everything in well.
- Now it's time to puree the soup. Use either a hand mixer or a stand mixer.
- Again season well!
- Now you can garnish the soup as you wish.
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