John Myers
Potato Soup with Chickpeas
The perfect potato soup with chickpeas recipe with a picture and simple step-by-step instructions.
- 3 tablespoon Extra virgin olive oil
- 2 Diced carrots
- 2 diced Parsley roots
- 1 pole Sliced leek
- 1 small tuber Celery with the greens
- 1 kg Diced potatoes
- 2 Stalk chopped Lovage fresh
- 1 liter Beef cube broth
- 1 Glass Chickpeas
- 1 Glass Salt and pepper
- 1 bunch Chopped parsley
- Krakow sausages
- Prepare all vegetable ingredients and keep them ready. Finely chop the tender green of the celery with the lovage. Dissolve the stock cubes in boiling water. Heat the oil in a sufficiently large saucepan and sauté the soup vegetables briefly in it. Deglaze with a little broth and add the potato cubes with the chopped greens of the celery with lovage and pour in enough broth until everything is almost covered.
- Put a lid on and simmer gently for about 13 minutes. During this time, pour the chickpeas into a sieve and rinse with cold water until the mucus is washed away. Add the chickpeas to the stew and cook for another 13 minutes. Season with salt and pepper and serve sprinkled with chopped parsley.
- I heated up a few small Krakow sausages in the soup so that the man of the house could be satisfied … it was him, he is a soup fan!
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