Go Back

Simple Chickpea Pottage

Easy and quick comforting dish perfect for cold days
Prep Time 3 mins
Cook Time 17 mins
Course Main Course
Servings 2 servings


  • Pot or presure cooker


  • 500 gr of canned chickpeas, drained;
  • 160 gr of onion chopped;
  • 40 gr of fresh leek, green part, chopped;
  • 2 tbsp. of cold pressed rapseed oil;
  • 2 vegetable broth cubes;
  • 1/2 tsp. of salt;
  • 1 tsp. of ground pepper;
  • 0.6 l of water or a bit more;
  • 2.5 tbsp. of wheat flour +1.5dcl of water;
  • some parsley for garnishing.


  • Saute chopped onion in oil with a pinch of salt in a pot for 3 min.
  • Add chopped leek and vegetable broth cubes and stir for 30 seconds. Add drained chickpeas and rest of salt, stir again, then add 0.6 l of water and ground black pepper.
  • Cook on middle heat for 14 min. after boiling point. If you cook in a pressure¬†cooker cook¬†for 7 min after boiling point (under highest pressure).
  • Dissolve flour in 1.5 dcl of water using a fork. Add this mixture into the pot while frequently stirring to distribute it evenly. Do this step while the stove is at middle low temperature. Let it simmer for 1 min.
  • Serve warm with mashed potatoes, season salad and vegan meat, garnish with fresh parsley.