Chickpea Soup with Potatoes and Tomatoes: A Delicious Happy Bowl

If someone insists again that the soup is boring. Rather, soup is dinner. Well, that’s great! In principle, anything in the refrigerator or pantry can be put in a pan, and in the end it always tastes good. For example, add potatoes and chopped tomatoes to chickpea soup. The latter makes the soup beautifully fruity. This contrasts with the creamy coconut milk. An exciting contrast program that is eagerly awaited.

Incidentally, chickpeas are a great source of nutrients, especially for those who avoid animal products. Many legumes contain valuable nutrients that vegetarians should be especially wary of. After all, even if you remove certain foods from your diet, you need to make sure you are still getting all the important ingredients. Our culinary school provides more information about vegan nutrition. We introduce plant-based alternatives to cream and milk, or explain why wine isn’t always vegan.

However, you can also find some product information in our culinary school. For example, about Zaatar, which is also used in chickpea soup. Talking about soup, take a look at the following sample.

You can have a different soup every day if you want. Currently there is also potato and leek soup and red lentil soup. And on a hot day like this, I love a cold soup like this watermelon gazpacho or a bowl of spicy curry gazpacho. We wish you a good appetite!

do you already know November 19th is all about soup. For this insanely delicious food holiday, we asked the EAT CLUB editorial team what soups we serve in our bowls.

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Spicy Chickpea Soup with Potatoes and Tomatoes


Soup with chickpeas, potatoes and chopped tomatoes.


  1. Peel the potatoes, cut them and boil them in salted water. Reduces cooking time by approximately 5 minutes.

  2. In the meantime, rinse and drain the chickpeas. Peel and chop the onion and garlic. Wash, trim and diced the peppers. Rinse the parsley, shake dry and chop finely.

  3. Squeeze the onion cubes in oil, then add paprika and fry for a few minutes. Add the garlic and stir-fry briefly, then push all the ingredients to the edge of the pot. Add the tomato paste with the azvar to the center of the pan and fry for a while, then stir everything together.

  4. Now add the chickpeas and season everything with spices to your liking. Pour coconut milk and chopped tomatoes on top, add potato slices and simmer for 10 minutes.

  5. Meanwhile, chop the parsley and sprinkle over the soup before serving. Add a loaf of vegan yogurt if desired.

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