Chickpea, potato and celery soup recipe

10 mins to prepare and 20 mins to cook


  • 2tbsp olive oil

  • 1 onion, peeled and finely sliced

  • 1 garlic clove, finely chopped

  • 450g potatoes, peeled and diced

  • 4 celery stalks, finely chopped

  • 2 x 400g can chickpeas, drained

  • 1 litre vegetable stock

  • 1 bay leaf

  • 2tbsp parsley, finely chopped, stalks tied in a bundle and reserved

  • salt

  • pepper

  • Heat the olive oil in a pan and cook the onion slowly until soft and deep gold. Add the garlic, potatoes and celery and cook until softened for about five minutes.

    Add the chickpeas, bay leaf and parsley stalks and cover with the vegetable stock. Leave to simmer gently for five to ten minutes until the vegetables are completely cooked. Season and sprinkle with chopped parsley before serving.


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