This light and bright stew mimics the flavor of my childhood favorite pringle flavor, sour cream and onion. It combines potatoes, chickpeas, scallions, and kale for super simple and fast dinner. Onion powder, garlic powder, and mustard add that delicious flavor and it all gets topped with sour cream (or yogurt), lots of green onions, and potato chips (optional but highly recommended)!
Ingredient Highlight
Chickpeas! Like many other legumes are rich in protein, fiber, folate, zinc, calcium, magnesium and iron. They also contain vitamin K which, along with calcium, is a key nutrient for strong bones. Chickpeas are uniquely rich in certain flavonoids (mostly in the outer part of the chickpea) and antioxidants that will help fight off inflammation and free radicals.
Servings 4 People
Prep Time 15 minutes 
Cook Time 25 minutes Ingredients
- 2 tbsp olive oil
- 1 large bunch scallions, thinly sliced, dark green and white/light green parts separated
- 1 ¾ tsp kosher salt divided
- 1 lb yellow or red potatoes, peeled, cut into ½-inch cubes about 2 ½ cups
- 1 tbsp onion powder
- 2 tsp garlic powder
- ½ tsp black pepper
- 2 15 oz) cans chickpeas drained and rinsed
- 6 cups water
- 3 tbsp dijon mustard
- 4 cups loosely packed chopped greens
- 2 tsp apple cider vinegar
- Plain whole milk Greek yogurt or sour cream for topping
- Potato chips crumbled for topping (optional)
- Black pepper
- You should have at least ½ cup of the white/light green parts of the scallion. If your scallion bunch is smaller, add in 1/2 a chopped yellow onion.
- To make this soup less brothy and more stewy, just use 5 cups water
- Note: To make meaty, use 1 can chickpeas and ½ lb ground sausage (see substitutions section).
- Next level: top with a fried egg and chopped or crumbled bacon.
Instructions
- In a large pot over medium heat, add the olive oil, white/light green scallions, and ¼ teaspoon salt. Cook until softened, about 2 minutes, stirring occasionally. Stir in the potatoes, onion powder, garlic powder, black pepper, and remaining 1 ½ teaspoons salt, stirring constantly for about 30 seconds.
- Stir in the chickpeas, water, and mustard. Increase the heat to high to bring to a boil. Give it a stir, then reduce the heat down to medium to maintain a rapid simmer for 20 minutes, stirring halfway through
- Remove about 2 cups of the soup, making sure to get potatoes and chickpeas in there to help thicken the soup, and transfer to a high-speed blender. Blend until smooth, then pour back into the pot. Stir in the greens and cook until wilted, about 1-2 minutes. Stir in the vinegar. Taste and add more salt or vinegar, if needed (this a very simple soup and both potatoes and beans need lots of salt to bring out their flavor).
- Serve topped with yogurt or sour cream, lots of green scallions, crumbled potato chips (if using), and black pepper.
Items you can prep ahead (optional)
- Thinly slice 1 large bunch scallions (dark green and white/light green parts separated)
- Peel and cut 1 lb yellow or red potatoes into ½-inch cubes
- Chop 4 cups worth greens (or use spinach)
- Make the soup!
Substitutions:
- To make vegan, use a vegan yogurt or sour cream alternative.
- To make meaty, use 1 can chickpeas and ½ lb ground sausage. Cook the sausage in oil before cooking the onion, then transfer it to a bowl and stir back in at the end (after you’ve blended 2 cups of the soup)
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up on the stove or in the microwave until warmed through. Top with your sour cream or yogurt, herbs, and chips!
- Top leftovers with a fried egg!
