Hi, I am Elise. Today, I’m gonna show you how to make spicy potato & chickpea soup recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spicy Potato & Chickpea Soup Recipe
Spicy Potato & Chickpea Soup is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Spicy Potato & Chickpea Soup is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have spicy potato & chickpea soup using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Spicy Potato & Chickpea Soup:
- Get 1 tbsp olive oil
- Get 1 large onion, finely chopped
- Get 3 garlic cloves, finely chopped or crushed
- Take 1 carrot, quartered and thinly sliced
- Take 12 oz potatoes, diced
- Prepare 1/4 tsp ground turmeric
- Make ready 1/4 tsp garam masala
- Get 1/4 tsp mild curry powder
- Get 14 oz can chopped tomatoes in juice
- Make ready 3 3/4 cup water
- Prepare 14 oz can chopped tomatoes in juice(this is your second can of tomatoes, now)
- Make ready 1/4 tsp chili paste, or to taste
- Prepare 14 oz can chickpeas, rinsed and drained
- Make ready 3 oz fresh or frozen peas
- Get 1 salt & pepper (any amount is fine, personal preference)
- Make ready 1 chopped fresh cilantro, to garnish
Instructions to make Spicy Potato & Chickpea Soup:
- Heat the olive oil in a large saucepan over a medium heat. Add the onion and garlic and cook for 3-4 minutes, stirring occasionally, until the onion is beginning to soften.
- Add the carrot, potatoes, turmeric, garam masala, and curry powder and continue cooking for 1-2 minutes.
- Add the tomatoes, water, and chili paste with a large pinch of salt. Reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.
- Add the chickpeas and peas to the pan, continue cooking for about 15 minutes, or until all the vegetables are tender.
- Taste the soup and adjust the seasoning, if necessary, adding a little more chili if wished. Ladle into warm soup bowls and sprinkle with cilantro.
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