Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced (about 2 cups)
- 1 can chickpeas, drained and rinsed (15 oz)
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper
- 2 cups kale or spinach, chopped (optional)
- Juice of 1 lemon (optional for brightness)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion for 3-5 minutes until translucent. Add minced garlic and cook for an additional minute.
- Stir in diced potatoes and cook for 3-4 minutes.
- Pour in vegetable broth along with chickpeas, ground cumin, smoked paprika, salt, and black pepper. Bring to a boil.
- Reduce heat to low and simmer covered for 20-25 minutes until potatoes are tender.
- Blend part of the soup using a blender or immersion blender for a creamy texture.
- If desired, stir in chopped kale or spinach and lemon juice; cook for 5 more minutes until greens are wilted.
- Taste and adjust seasoning if necessary before serving hot, garnished with fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 360mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg