Chickpea Pot Pie Soup

Listen up pot pie lovers, this soup was made for you! 

This recipe was one of those throw together weeknight soups that turned out to be so ridiculously delicious I was practically licking the bowl clean. The best part is that everything cooks in one pot and it comes together in under 30 minutes making it an easy weeknight dinner.

Cozy winter recipe, indeed.

I also think you’ll appreciate that it’s made with loads of veggies, protein-packed chickpeas, and savory herbs all coated in a delicious creamy sauce, making it perfect for just about anyone to enjoy — especially if you’re just craving a big bowl of comfort food. It’s perfect as is, but feel free to elevate the meal with a side of biscuits.

Fair Warning: your kitchen is going to smell absolutely amazing.

Chickpea Pot Pie Soup

1 tbsp. olive oil
1 (15-ounce) can chickpeas, rinsed and drained
3 celery stalks chopped
1 medium onion chopped
1 large potato, peeled and diced
3 cloves garlic minced
2 tsp fresh rosemary minced
2 tsp fresh sage minced
2 tsp fresh thyme minced
3 Tbsp arrowroot starch (for gluten-free option) or flour
2 3/4 cups vegetable broth
1 (16-ounce) bag frozen peas and carrots
*1 cup canned lite or full-fat coconut milk (blended before adding, if necessary)
Sea salt and black pepper to taste
Fresh parsley and biscuits for garnish

Place a large stock pot over medium heat and add olive oil.  Add the celery, onions and sprinkle with a bit of sea salt. Cook for one minute, then add the garlic and fresh herbs. Continue to cook another 2-3 minutes or until veggies are soft and fragrant.

Whisk the arrowroot starch (or flour) into the veggies, then add in the broth and potatoes – stir. Bring to a boil, then lower the heat to a strong simmer and simmer about 10-12 minutes stirring frequently. Add in the peas and carrots, coconut milk, and chickpeas. Bring back to a boil, then simmer for 10 more minutes. Season the soup with salt and pepper to taste.To serve, garnish with soup with fresh parsley and serve with a biscuit. Enjoy!

*Coconut milk gives the soup such a delicious creamy consistency. Don’t worry about the coconut flavor – the herbs, garlic and onion over power it yet some brands are more neutral tasting than others. I recommend Native Forest or Thai Kitchen brands. If you do not care for coconut milk, you can always substitute your favorite non-dairy milk but just note that it may not be as creamy.