Chickpea and Fingerling Potato Soup

Photo: Randy Graham, Valley Vegetarian

Spicy chickpea soup with whole wheat pita.

Chickpeas, commonly called garbanzo beans, have long been valued for their fiber content and are one of the world’s healthiest foods. If you like chickpeas, this vegan recipe is for you.

It’s a hearty vegan stew that takes advantage of canned chickpeas and quick-cooking fingerling potatoes to make prep quick and easy. The addition of unsweetened coconut milk and the subtle heat of North African harissa make it tasty. I like to serve this with naan or bhatura bread on the side.

2 tablespoons extra-virgin olive oil
1 cup onion (diced)
1 red bell pepper (large dice)
8 ounces fingerling potatoes (halved lengthwise)
2 garlic cloves (minced)
1 tablespoon fresh ginger (peeled and finely chopped)
2 teaspoons harissa
3 cups vegetable broth
2 teaspoons Better Than Bouillon Vegetable Base
1 15-ounce can chickpeas (drained and rinsed)
¾ cup unsweetened coconut milk
2 tablespoons fresh lemon juice
Salt and pepper to taste
1 tablespoon cilantro (chopped for garnish)

In a large saucepan, heat the olive oil over medium-high heat. Add the onions and bell pepper and cook, stirring, until browned – about 5 minutes. Add the potatoes, garlic, ginger and harissa and cook for 2 minutes more. Add the broth, bouillon, and chickpeas and bring to a boil. Cover and simmer over moderately low heat until the potatoes are tender – about 15 minutes.

Add the coconut milk and bring to a simmer. Stir in the lemon juice and season with salt and pepper (if needed). Sprinkle the stew with cilantro and serve while still hot.

See this recipe and more in my Ojai Valley Vegan Cookbook!

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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