• author
    • Randy Graham

    • August 3, 2014 in Columnists

    Chickpea and Fingerling Potato Soup

    Photo: Randy Graham, Valley Vegetarian

    Chickpea and Fingerling Potato Soup with Whole Wheat Pita Bread

    Chickpeas, commonly called garbanzo beans, have long been valued for their fiber content and are one of the world’s healthiest foods. If you like chickpeas, this vegan recipe is for you.

    It’s a hearty vegan stew that takes advantage of canned chickpeas and quick-cooking fingerling potatoes to make prep quick and easy. The addition of unsweetened coconut milk and the subtle heat of North African harissa spices make it tasty. I like to serve this with Naan or Bhaturas bread on the side.


    2 tablespoons extra-virgin olive oil
    1 cup onion (diced)
    1 red bell pepper (large dice)
    8 ounces fingerling potatoes (halved lengthwise)
    2 garlic cloves (minced)
    1 tablespoon fresh ginger (peeled and finely chopped)
    2 teaspoons harissa
    3 cups vegetable broth
    2 teaspoons Better Than Bouillon Vegetable Base
    1 15-ounce can chickpeas (drained and rinsed)
    ¾ cup unsweetened coconut milk
    2 tablespoons fresh lemon juice
    Salt and pepper to taste
    1 tablespoon cilantro (minced for garnish)

    In a large saucepan, heat the olive oil. Add the onions and bell pepper and cook over moderately high heat, stirring, until browned – about 5 minutes. Add the potatoes, garlic, ginger and harissa and cook, while stirring, for 2 minutes more. Add the broth, bouillon and chickpeas and bring to a boil. Cover and simmer over moderately low heat until the potatoes are tender – about 15 minutes.

    Add the coconut milk and bring to a simmer. Stir in the lemon juice and season with salt and pepper (if needed). Sprinkle the stew with minced cilantro and serve while still hot.

    Leave a Comment