Smoky Chickpea and Potato Soup –

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Soup is such an awesome thing. Its easy to make and is even better the next day. This is one of my favorites because its not heavy but is totally filling. Great with a nice salad and some bread it can work as the main attraction, or as the starter for a bigger meal.  Plus its great for lunch the next day too. Its also low in calories, so you don’t have to feel bad about having a second…or third bowl!

Watch me make it!


2 Tablespoons evoo

1 onion, small diced

2 celery stalks, small diced

2 teaspoons finely chopped fresh rosemary (or 3 teaspoons dry, finely chopped)

3 garlic cloves, pressed

¾ teaspoons smoked paprika

1 1/4 teaspoon salt

3 cups vegetable stock (not broth)

1- 14 oz can diced fire roasted tomatoes

1- 14.5 oz can chickpeas

1 Tablespoon tomato paste

1-2 medium potatoes, medium diced

2 bay leaves


Heat olive oil in a large pot and add the onion and celery. Saute for about 5 minutes or until the vegetables begin to soften.

Add rosemary, garlic, smoked paprika and salt, and heat for one minute or until herbs become fragrant.

Add vegetable stock, canned tomatoes, chickpeas, tomato paste, potatoes and bay leaves. Bring to a boil. Lower the heat and simmer for 10 minutes.

Test potatoes to make sure they are fork tender. If not, let them cook for 5 minute intervals, checking until they are done. Turn off the heat and let sit for at least 10 minutes. Longer is better!

Discard the bay leaves. Taste and adjust the seasonings and serve.

*Note: Just letting it rest for 1 hour is going to deepen the flavors, but let it sit in the fridge overnight  and its on!!