Makes 4-6 servings

Go from simple to spectacular in just about thirty minutes. Fine slicing helps the cooking go lickety-split. Got a little more time and a few more veggies? This is one recipe you can take in a lot of different directions and still come out a winner…and it’s great for breakfast, lunch, or dinner!


2 cups finely-sliced potatoes, (also peeled if russet)

2 cups finely-sliced celery

2 cups finely-sliced yellow onions

12 oz. chickpeas, drained and liquid reserved

1 Tbsp. raw minced garlic

1 Tbsp. cooking oil – like sunflower or coconut oil

1 Tbsp. chili powder

1 ½ tsp. turmeric

1 ½ tsp. cumin powder

1 ½ tsp. coriander powder

Salt and pepper to taste

Optional: Pinch of cayenne

Optional: Sub 1 can coconut milk for some of the water

Optional: Finely shredded chard leaves removed from stalks. Finely dice stalks.


Layer the vegetables in a pot with the potatoes on the bottom. If using chard, add finely diced chard stems. Fill to cover with water and liquid from the can of chickpeas and add a little salt. Bring to a boil and cook until vegetables are tender. Add chickpeas, coconut milk (if using) and shredded chard (if using). Lower to a simmer and cook until chard is tender.

Meanwhile, sauté the chili powder, turmeric, cumin, coriander and cayenne in the cooking oil. Stir constantly, but don’t let it burn. It’ll get a little bubbly as it sautés. Add spices and minced garlic to the soup and adjust seasoning.

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