Chickpea Potato Soup with Garlic Oil and Chili Pepper

I hope you aren’t annoyed by the fact that I start burning pumpkin candles in August and soup season starts immediately after that, because this love for fall isn’t going to stop anytime soon and I am just getting started.

Buckle up!

Also, if I can be honest, I am in a bit more of a celebratory mood this go around the autumnal sun. Yup, even during a pandemic, where e-learning is involved. Even so, this autumn feels a little less blue and a little more vibrant than the last.

So yeah, I really am looking forward to soaking up every last minute of the season and sharing all of the ways I do with you.

One of those way…soup!

Let me begin by stating that this recipe is a party in your mouth and a total shock to your senses.

This garlic chili flavored chickpea soup is a flavor explosion that was so good I went for not one, but two bowls.

Lauren made this soup and said, “Sister, this needs to go on the blog. It’s that good.”

So, I made it and here you go:

It is supposed to be a little spicy, however, you can control the temp with how much or how little you decide to dollop on top.

The cilantro and lemon adds the perfect zip and the Greek yogurt balances it all out. So hearty and warming, absolutely delish…

Happy Fall!

Print Recipe

5 from 1 vote

Chickpea and Potato Soup with Garlic Oil & Chili Pepper

Prep Time10 mins

Cook Time20 mins

Course: Main Course

Keyword: Chickpea Potato Soup Chili Garlic

Servings: 4 people

Ingredients

• 6 tbsp olive oil
• 3 cloves garlic, finely chopped
• kosher salt
• 1/2 onion, chopped
• 2 russet potato, diced
• 4 cups chicken stock or broth
• 1 can chickpeas, rinsed, drained
• 1/2 cup whole-milk greek yogurt, room temperature
• 1 cup cilantro
• 1 lemon, halved
• 1 tsp chili garlic sauce

Instructions

• Heat 3 Tbsp. oil in a pot over medium heat.
• Cook garlic until garlic is golden brown and crisp, 3-5 minutes. Be careful not to let it burn, only golden.
• Transfer everything including oil to a bowl. Season with salt and set aside.
• Heat remaining 3 Tbsp. oil over medium.
• Add onion and potato, season with salt and stir occasionally and browned. About 5-7 mintues.
• Add stock and reduce heat to high and bring to a boil.
• Then reduce heat to a simmer and add chickpeas. Cook until the chickpeas are warmed through. About 5 minutes.
• Season with salt.

Yogurt Mixture

• Mix yogurt and a pinch of salt in a bowl. Mix in cilantro and squeeze lemon halves. Season with salt.
• Divide soup and add a dollop of yogurt, then top with cilantro
• Top with garlic chili sauce, stir to mix the flavors.