Potato and chickpea soup recipe
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Serves:     people
Notes from Anna
  • A delicious, cheap and comforting meal made almost entirely from storecupboard ingredients.
  • You can substitute the pancetta with thinly cut strips of bacon if you prefer.


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  1. Peel and dice the potatoes. Peel and bash the garlic clove. Rinse the rosemary sprig. Drain and rinse the chickpeas. Prepare the vegetable stock according to packet instructions.
  2. Heat the oil in a large, shallow saucepan. Add the garlic and cook for a few minutes. When the garlic clove has turned brown remove from the pan and discard. Add the rosemary to the oil and cook for a minute or two, discarding the sprig as it begins to brown.
  3. Add the potatoes to the pan, sprinkle with a little salt and cook over a medium heat for a few minutes, stirring frequently. Add the rinsed chickpeas and stir to combine.
  4. After a couple of minutes, cover the potatoes and chickpeas with the vegetable stock and bring to the boil. Turn down the heat and simmer for 15 minutes or until the potatoes are cooked through.
  5. Put a third of the soup in a blender and blitz to a cream. Return to the pan and mix thoroughly.
  6. Warm a frying pan over a medium heat and cook the pancetta slices. Cut them into thin strips.
  7. Divide the soup between warm bowls, sprinkle with a generous grinding of black pepper and a few strip of pancetta and serve immediately.

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