Name: One Pot Vegan Italian Creamy Chickpea Potato Soup
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Ingredients: 1/4 cup of water to water saute the onion and garlic; 1 large onion cubed; 2 large garlic chopped or 2 teaspoons of pre-chopped garlic; 2 cans of chickpeas with the liquid (to puree for the creaminess); 2 cans of chickpeas drained to add whole to the soup; 3 cups of cubed potatoes (white or yellow) about 3 -4 medium pealed; 1/2 teaspoon chili flakes; 1 teaspoon thyme flakes; 2 teaspoons dried rosemary; 2 teaspoon paprika; 4 cups of vegetable broth (one box); pepper; 1 tablespoon cornstarch; 2 tablespoons of cold water

One Pot Vegan Italian Creamy Chickpea Potato Soup

Rich full flavor, creamy, warm filling one pot vegan Italian Creamy Chickpea Potato Soup. Quick and easy to make it is the best chickpea soup you will feed your family. If you are on an SOS eating plan (no salt, no oil, and now sugar) this recipe is perfect for a cold winter meal.

Total Time: 1 hour 5 minutes
Yield: 8 servings 1x

Ingredients

Units Scale

1/4 cup of water to water saute the onion and garlic
1 large onion cubed
2 large garlic chopped or 2 teaspoons of pre-chopped garlic
2 cans of chickpeas with the liquid (to puree for the creaminess)
2 cans of chickpeas drained to add whole to the soup
3 cups of cubed potatoes (white or yellow) about 3 -4 medium pealed
1/2 teaspoon chili flakes
1 teaspoon thyme flakes
2 teaspoons dried rosemary
2 teaspoon paprika
4 cups of vegetable broth (one box)
pepper

For a slurry to thicken the soup:

1 tablespoon cornstarch
2 tablespoons of cold water

Cook Mode Prevent your screen from going dark

Instructions

Chop by hand or with a food chopper (the Valdivia Chopper) the onion, and potatoes into cube or bit size, and finely chop the garlic. Set aside.
In a food processer or blender puree 2 cans of the chickpeas with the liquid from the cans. Set aside.
Heat the soup pot or Dutch oven on medium heat.
Add to the pot the onion and 1/4 cup of water. Saute and stir for about 3 minutes until translucent. Add the garlic and saute for 1 more minute. (add more water if this gets too dry so as not to burn the onion and garlic.
Lower the heat and add the chili flakes, thyme, rosemary, paprika, and pepper.
Next, add the potatoes, 2 cans of chickpeas (drained) and veggie broth. Mix well.
Add the pureed chickpeas and bring to a boil.
After the soup boils reduce the heat to a simmer and allow to simmer for 20 minutes.
After 20 minutes give it a stir and see if the potatoes are cooked and the soup is at a thickness that you like. If the soup is too thin, mix in a small bowl 1 tablespoon of cornstarch and 2 tablespoons of cold water, add this to the soup, stir and simmer for 5 more minutes.

Notes

For my onions and potatoes in any soup I like to make the veggies uniform cube by using my Vadalia chopper.
This recipe a no salt no oil recipe. Feel free to saute your onions in olive oil and add salt if you like.
Inspired by The Cleaver Meal – Vegan Garlic Chickpea Soup

Author: Crafting a Family
Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Soup
Method: stove top