Spiced Chickpea and Vegetable Soup (Printer version)

Roasted chickpeas and vegetables simmered in fragrant spices create this warming, nourishing bowl.

# What You'll Need:

→ Chickpeas

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - ½ teaspoon smoked paprika
04 - ¼ teaspoon ground cumin
05 - ¼ teaspoon salt

→ Vegetables

06 - 1 large carrot, diced
07 - 1 celery stalk, diced
08 - 1 medium zucchini, diced
09 - 1 red bell pepper, diced
10 - 1 small onion, chopped
11 - 2 garlic cloves, minced
12 - 2 cups chopped kale or spinach
13 - 1 can (14 oz) diced tomatoes

→ Broth & Spices

14 - 5 cups vegetable broth
15 - 1½ teaspoons ground cumin
16 - 1 teaspoon ground coriander
17 - ½ teaspoon turmeric
18 - ½ teaspoon ground cinnamon
19 - ¼ teaspoon cayenne pepper, optional
20 - Salt and black pepper to taste

→ Finishing

21 - 2 tablespoons fresh lemon juice
22 - 2 tablespoons chopped fresh cilantro or parsley

# Directions:

01 - Preheat oven to 400°F. Toss drained chickpeas with 1 tablespoon olive oil, smoked paprika, ¼ teaspoon cumin, and ¼ teaspoon salt. Spread on a baking sheet and roast for 20 minutes, shaking halfway through, until crisp and golden brown.
02 - While chickpeas roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for 2-3 minutes until softened and fragrant.
03 - Add diced carrot, celery, zucchini, and bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
04 - Stir in 1½ teaspoons cumin, coriander, turmeric, cinnamon, and optional cayenne pepper. Toast spices for 1 minute to release aromatic oils.
05 - Add canned diced tomatoes and vegetable broth. Bring mixture to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
06 - Stir in kale or spinach and half of the roasted chickpeas. Simmer for an additional 5 minutes until greens are wilted and vegetables are fully cooked.
07 - Add fresh lemon juice and adjust seasoning with salt and black pepper to taste.
08 - Ladle soup into bowls and top each serving with remaining roasted chickpeas. Garnish with fresh cilantro or parsley.

# Expert Advice:

01 -
  • The roasted chickpeas add this incredible textural contrast that keeps every spoonful interesting - crunchy little treasures hiding in velvety broth.
  • The combination of spices creates this magical aroma that somehow makes even the most basic vegetables taste like they came from a professional kitchen.
02 -
  • Reserve half the roasted chickpeas for topping or they'll lose their crunch if they all sit in the broth too long - I learned this the disappointing way after dumping them all in during my first attempt.
  • Toast those spices in the oil before adding liquids, as the heat unlocks flavors that simply adding them to the broth can't achieve - the difference was night and day when I started doing this.
03 -
  • For an indulgent twist, drizzle each serving with good olive oil just before eating - the fruity richness against the spices creates a whole new dimension of flavor that elevates this humble soup to dinner party status.
  • If your spices have been sitting in the cupboard for more than six months, consider refreshing them before making this recipe - the difference in aroma and flavor between fresh and old spices completely transforms the end result.
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