Vegan Chickpea and Potato Soup

Vegan Chickpea and Potato Soup

This is my fallback soup. It’s easy (can you see a pattern emerging here? lol…), and I usually have the few ingredients it takes in the pantry. It’s also light for those nights when you don’t want something too heavy. You can leave out the potatoes if you like, or add frozen green peas at the end. Yum!

Ingredients:

• 8-10 c. veg stock or water or a combination (I usually use 1/2 water 1/2 stock)
• 2 large boiling potatoes, cubed
• 1 can garbanzo beans, well rinsed
• 1 med. onion, chopped
• 1 tbsp. garlic, chopped
• 1 tsp. ginger, grated
• 1 bunch cilantro, chopped
• juice from 2 large lemons or limes
• jalapeños (whole or slices) to top of (optional)

1. Start off by sauteeing the onion, garlic and ginger in a large pot. When the onions go translucent and the garlic starts to brown, add the stock/water.
2. Bring to a boil, and add the potatoes and garbanzo beans.
3. After about 10 minutes, add the cilantro and lemon juice. Simmer for about another 5-10 minutes, or until potatoes are cooked.
4. That’s it! Isn’t that about the easiest soup ever? I like to give it a little extra kick with a jalapeño on top. You could also throw in some frozen green peas toward the end if you like. Enjoy!

Makes about 2-4 servings.