Recipe of the Week | Chickpea and Fingerling Potato Soup

Chickpea and Fingerling Potato Stew | Photo Credit Randolph Graham

Chickpeas, commonly called garbanzo beans, have long been valued for their fiber content and are one of the world’s healthiest foods.  If you like chickpeas, this vegan recipe is for you.

It’s a hearty vegan stew that takes advantage of canned chickpeas and quick-cooking fingerling potatoes to make prep quick and easy. The addition of unsweetened coconut milk and the subtle heat of North African harissa spices make it tasty.

I like to serve this with Naan or Bhaturas bread on the side.



2 tablespoons extra-virgin olive oil

1 cup onion (diced)

1 red bell pepper (large dice)

8 ounces fingerling potatoes (halved lengthwise)

2 garlic cloves (minced)

1 tablespoon fresh ginger (peeled and finely chopped)

2 teaspoons harissa

3 cups vegetable broth

2 teaspoons Better Than Bouillon Vegetable Base

1  15-ounce can chickpeas (drained and rinsed)

¾ cup unsweetened coconut milk

2 tablespoons fresh lemon juice

Salt and pepper to taste

1 tablespoon cilantro (chopped for garnish)



In a large saucepan, heat the olive oil over medium-high heat. Add the onions and bell pepper and cook, stirring, until browned – about five minutes. Add the potatoes, garlic, ginger and harissa and cook for two minutes more. Add the broth, bouillon, and chickpeas and bring to a boil. Cover and simmer over medium-low heat until the potatoes are tender – about 15 minutes.

Add the coconut milk and bring to a simmer. Stir in the lemon juice and season with salt and pepper (if needed). Sprinkle the stew with cilantro and serve while still hot.


Chef Randy’s latest book: Ojai Valley Grill It Cookbook: vegetarian and vegan recipes and tips for successful grilling with color photoon Sale at AMAZON

For additional recipes, see Chef Randy’s website at

Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at for more recipes.

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