Chickpea soup with potatoes and tomatoes: a delicious bowl of happiness

Should someone again claim that soup is boring? Quite the opposite, soup is dinner – awesome! In principle, you can put everything that you find in the refrigerator or store in a saucepan and in the end it always tastes good. For example, we add chopped potatoes and tomatoes to our chickpea soup. The latter makes the soup beautifully fruity. This contrasts with creamy coconut milk. An exciting contrast program to look forward to as we animate.

By the way, chickpeas are a great source of nutrients, especially for those who avoid animal products. Many legumes contain valuable nutrients that vegetarians should pay special attention to. After all, if you exclude certain foods from your diet, you need to make sure that you are still supplied with all the important components. In our culinary school, we give you more tips on vegetarian nutrition. We introduce you to vegan alternatives to cream and milk or reveal why wine isn’t always vegan.

But you’ll also find a little more product information in our cooking school – for example about thyme, which we also use for chickpea soup. And speaking of soup, take a look at these samples:

As you can see, you can have a different soup every day if you like. We also currently have potato and leek soup and red lentil soup. And on hot days like these, we love cold soups like this watermelon gazpacho or a bowl of spicy curry gazpacho. We wish you a good appetite!

Already know? November 19 is all about soup. On the occasion of a delicious food holiday, we asked the EAT CLUB editorial team what soup to put on our plates.

White bowl of chickpea soup with potatoes and fresh parsley, and next to it are small bowls of spices and some chickpeas.

I showed

Hot chickpea soup with potatoes and tomatoes

a description

Soup with chickpeas, potatoes and chopped tomatoes.


  1. Peel the potatoes, cut them into cubes and boil them in salted water. Shorten the cooking time by about 5 minutes.

  2. Meanwhile, rinse and drain the chickpeas. Peel and chop onions and garlic. Wash, chop and cut the peppers into cubes. Rinse the parsley, shake it to dry, and chop.

  3. Fry onion cubes in oil, then add sweet pepper and fry for a few minutes. Add garlic and sauté briefly, then push all ingredients to the edge of the pot. Put the tomato paste in the middle of the pot with the agaves and let it roast for a while, then stir everything together.

  4. Now add chickpeas and season everything with spices as you like. Pour the coconut milk and chopped tomatoes on top, stir in the potato pieces and simmer for 10 minutes.

  5. Meanwhile, chop the parsley and sprinkle over the soup before serving. If you like, add a little vegetable yoghurt.

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