Let's Chat About Chickpea Potato Soup (And Random Soup Memories)

Alright, so you know that feeling when you've just gotten home, it's raining sideways out there, and all you want is something hot and filling but you're too knackered to measure every little thing? That's exactly how I landed on this chickpea potato soup ages ago—honestly, I cobbled it together from whatever was wilting in the fridge and, wouldn't you know, it became a regular in my house. I still remember the first time: I had leftover boiled potatoes (from a slightly failed mash, I'll admit), half a can of chickpeas because someone had nibbled on them already, and a general craving for something that would stick to my ribs. Not the stuff of chef dreams but let me tell you, it hit the spot. Now my family asks for it every few weeks, especially when it's properly chilly. (Or when there's nothing else to eat, if I'm being truthful!)

Why You'll Fall For This Soup

I make this when it's dark before dinner, my hands are cold, and I just need comfort (plus, I never remember to soak beans ahead of time). My family goes crazy for this because it smells so good while it's bubbling away—curry-ish and a bit garlicky. Sometimes, when I'm lazy and just grab frozen diced potatoes instead of peeling real ones (don't tell my gran), they actually think it's fancier than usual! Did I mention minimal cleanup? Because when I don't have the energy to scrub pans, that's huge. Only note of warning: if you try to rush the onions and burn them in your impatience, well, it will taste slightly off. Just ask me how I know.

Here's What You'll Need (And Options)

2 tablespoons olive oil (or, if I'm out, a knob of butter and a splash of vegetable oil—works fine!)
1 large onion, chopped (but a couple of shallots if that's all you have are great, too)
3 cloves garlic, minced
3 medium potatoes, diced (I sometimes use Yukon Golds, but honestly, the red ones or even russets if you peel them—whatever’s lurking in the pantry!)
1 can (15-oz) chickpeas, drained and rinsed (if you want to soak and cook them yourself, more power to you; I rarely do)
1 large carrot, diced (occasionally I use a parsnip—slightly sweet but delicious)
5 cups vegetable broth (or in a real pinch, a stock cube and hot water and don’t sweat it)
1 teaspoon ground cumin
½ teaspoon smoked paprika (if you like a little heat toss in a pinch of cayenne, too)
Salt and pepper, to taste
A handful of fresh spinach or kale (totally optional, but it makes me feel healthy)
Lemon juice—just a squeeze

How To Actually Make It (My Way, At Least)

Heat the olive oil in a decent-sized pot, medium heat. Toss in your onion. Now, don't rush this first bit; let the onions get soft and just a bit golden. This is where I usually sneak a taste, even though it’s just onion, ha!
Add your garlic next, give it a good stir for 30 seconds. If you burn it, just scrape the worst bits off and carry on (been there, did not taste great).
Drop in your diced potatoes and carrot. Stir it around so they catch some of the flavor.
Next up: chickpeas, cumin, smoked paprika. Mix it up, let the spices wake up for about a minute—don’t worry if it looks a bit weird at this stage, it always does!
Pour in the broth (I learned not to dump it in all at once, or you'll have hot soup splashing everywhere—slow and steady wins). Bring to a gentle boil, then lower the heat and let it simmer for a good 15-20 minutes. If I’m in a hurry, I've reheated it at a near-boil, but honestly, simmering is better. The potatoes should be cooked through but not sad and falling apart.
Stir in the spinach (or kale if you remembered to buy it). Taste, and if you feel fancy, squeeze in some lemon right at the end. Salt and pepper until you’re happy.
Ladle it up, and, if you’re me, swirl in a bit of olive oil on top. I’ve sometimes added croutons but other times just eaten it as is, straight from the pot—don't judge.

Soup Notes (The Stuff I Wish I'd Known)

One time, I forgot to rinse the chickpeas—don’t do that. The soup tasted a bit like a can.
If you let it sit for 20 minutes before eating, it thickens up and actually tastes richer? I think this soup likes a breather.
You can mash some potatoes against the side of the pot to make it creamier, if you like (or don't, if you’re after more of a broth vibe).

Silly Variations I’ve Tried (And Confessions)

Once swapped the carrot for sweet potato—decent, but it made the soup a tad too sweet for my liking.
I threw in a can of tomatoes another time. Weird color, but surprisingly bright taste. Worth a spin.
Adding a sprinkle of Parmesan at the end? Try it if you've got a cheese lover at home.
I tried blending the whole thing once. Regret. Way too baby-foodish!

What Equipment Do You Even Need?

Just a sturdy soup pot or Dutch oven and a wooden spoon. But honestly, if all you've got is a deep frying pan, that'll work in a pinch—as long as you watch it don’t boil over!

Storing Leftovers (If You Even Have Any...)

Technically, you can keep this in the fridge for 3-ish days in a sealed container, though honestly, in my house it never lasts more than a day! Freezes fine, but I’d use it up sooner than later—potatoes can get a bit mealy after defrosting, but it's still perfectly edible.

How I Like To Serve It

With crusty bread—sometimes smooshed with too much butter—and a little lemon wedge on the side (my mum claims it’s essential). Oh, and if there’s leftover soup, my partner likes to stir in a spoonful of Greek yogurt next day. I was suspicious, but it really works.

Pro Tips: The Stuff I Learned The Hard Way

I once tried rushing the potato chop—ended up with lumpy chunks and partly raw bits. Take an extra 2 minutes, trust me.
Don't add the spinach until the absolute end; otherwise, you'll have stringy, sad greens. Not appetizing.
There’s such a thing as too much cumin. Learned that the smoky way.

FAQ: Yes, People Have Actually Asked

Can I use dried chickpeas?: Sure, just soak and cook 'em first. They need some extra simmering beyond canned ones. I usually can't be bothered but hey, more power to you.
What if I'm out of potatoes?: Well, don’t panic; sweet potatoes work, or even turnips. But it’s not quite the same. Plus, I think regular potatoes give the best, coziest texture.
How spicy is this?: Not much as written. Bump up the paprika, toss in cayenne if you like a kick, or leave out the spices altogether if you're cooking for picky eaters (which I sometimes am...)
Can I make it ahead?: Absolutely. Actually, I find it tastes better the next day, after the flavors have a chance to hang out together.
What's best for broth?: I usually use homemade when I have some (almost never), but store bought veg broth, even a cube with hot water, is honestly fine. Here’s a good post on DIY veggie stock if you want to try making your own, but really, don’t stress.
How do I thicken it up?: Mash some potatoes, or simmer it a bit longer with the lid off. Or—on second thought—just eat it as is; it's pretty forgiving.
Got more soup ideas?: Oh, plenty—love this winter potato soup for a change, but honestly, I keep coming back to this one.

Oh, completely unrelated, but last week my neighbor gave me a huge fennel bulb and I keep threatening to stir it into this soup. Haven’t done it yet, because my oldest groans at the sight of fennel, but maybe next time.

Chickpea Potato Soup