This comforting soup uses potato, chickpeas, and onion and is slow-simmered to build depth and aroma.
1.5 cupsChickpeas
120 gPotato
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50 gOnion
60 gCarrot
5 gGarlic
1.75 cupsVegetable broth
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Heat a splash of oil in a pot and sauté the diced onion, minced garlic, and carrots until softened; season with salt and black pepper.
Add the chickpeas and pour in the vegetable broth along with the cubed potatoes and carrots.
Bring to a boil, then reduce heat and simmer until the vegetables are tender.