Vegan Quinoa and Garbanzo Soup

Love Life and Lollipops- Vegan Quinoa and Garbanzo Soup

As many of you already know, I'm a big fan of the one pot dinner situation.  After a long day with kiddies, cooking dinner, bath time, bedtime, and blogging, the last thing I want to do is a sink load of dishes!

So, I do my best to do it all in one pot: veggies, grains, beans (or tofu).  I have glass jars out on a shelf in my kitchen filled with dried beans and grains and lots of times I figure out dinner by mixing and matching with whatever veggies I have in my fridge.

Last week I had a really yummy combination of quinoa and garbanzos that I made into a soup.  It was surprisingly filling and totally delicious.  Richie was home late, so it sat on the stove until he was ready for it and Avital, Bar, and I set up shop on the floor in front of the TV and picnic'ed dinner!  All four of us loved it and it'll definitely become part of my go-to easy dinner options.

Here's how I did it:


  • 2 tablespoons of olive oil (organic, first cold pressed)
  • 3 leeks chopped
  • 4 cloves of garlic
  • 1 can of garbanzo beans, drained and rinsed (you can cook these from dry, but it takes away the quick and easy part of this recipe)
  • 1 carton of Vegetable stock
  • 1 cup of quinoa
  • 1 large sweet potato chopped (bite sized pieces)
  1. Saute the leeks and garlic in the olive oil until soft.
  2. Add the sweet potatoes, stock, beans, and quinoa.
  3. Mix and bring to a boil.
  4. Lower to a simmer and cook for 20-45 minutes.
  5. Serve with a green salad and some garlic bread if you like.  It was enough on it's own for us though;)