Description
A comforting, nourishing soup made with tender chickpeas, aromatic vegetables, and warm spices, perfect for cozy meals and easy meal prep.
Ingredients
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Olive oil – 2 tablespoons
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Onion, finely chopped – 1 large
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Garlic cloves, minced – 4 cloves
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Carrots, diced – 2 medium
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Celery stalks, diced – 2
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Ground cumin – 1 ½ teaspoons
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Smoked paprika – 1 teaspoon
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Ground coriander – 1 teaspoon
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Chili flakes – ½ teaspoon (optional)
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Canned chickpeas, drained and rinsed – 3 cups
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Tomato paste – 2 tablespoons
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Crushed tomatoes – 1 cup
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Vegetable broth – 6 cups
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Bay leaf – 1
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Salt – 1 teaspoon
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Black pepper – ½ teaspoon
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Fresh lemon juice – 2 tablespoons
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Fresh parsley, chopped – ¼ cup
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion and cook until soft and translucent.
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Stir in garlic, carrots, and celery and cook until fragrant.
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Add spices and toast briefly.
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Stir in tomato paste and cook for 1 minute.
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Add chickpeas, crushed tomatoes, broth, bay leaf, salt, and pepper.
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Bring to a boil, then simmer for 25–30 minutes.
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Remove bay leaf and stir in lemon juice.
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Adjust seasoning and garnish with parsley before serving.
Notes
This soup tastes even better the next day. Store leftovers in the refrigerator or freeze for future meals. Adjust spices and consistency to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes