Chickpea Potato Soup

Chickpea Potato Soup

When I was little I was not a fan of chickpeas because of their grainy consistency and somehow I though I didn’t like the flavor even though I maybe tasted them only once before avoiding them like poison.

Growing up I was not really looking to eat chickpeas as well, I was not avoiding them but if I could choose between two options I would never choose the chickpeas. Once you have mindset set up in a certain way from when you’re little, is really difficult to overcome it.

Same thing for me goes with the pickled pearl onions, I was little when I felt sick after eating lots of them and since then I’m disgusted by the though of eating them again. To this day I have never tried again a single pickled onion. I don’t remember the flavor so it may be the best thing in the world but my mind simply to not even want to think of trying them again.  Do you have a similar issue with some kind of food?


  • 1 cup Soffritto (see Notes in post)
  • 1 large Potato
  • 1 can chickpeas (425 ml)
  • 1 cup small Pasta
  • 2 Bay leaves
  • 2 Sage leaves
  • 1 Rosemary twig
  • Vegetable stock (about 1 liter)
  • Salt
  • Pepper
  • EVO Oil
Read the whole recipe on Cooking My Dreams