Description
Chickpea soup is a wholesome and satisfying dish that combines tender chickpeas with fresh vegetables and aromatic spices. This easy-to-make soup is perfect for any occasion, whether it’s a cozy weeknight dinner or a festive gathering.
Ingredients
Scale
- 2 cans (15 oz each) low-sodium chickpeas, rinsed and drained
- 4 cups vegetable broth
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, diced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Olive oil for saut?ing
Instructions
- Heat olive oil in a large pot over medium heat. Saut? the diced onion until translucent (about 5 minutes).
- Add the diced carrots and celery; cook for another 5 minutes until softened.
- Stir in cumin and paprika; cook for an additional minute to enhance flavors.
- Pour in vegetable broth and add the chickpeas. Bring to a boil then reduce heat to low.
- Simmer uncovered for about 20 minutes, stirring occasionally.
- For a smoother texture, blend half of the soup before returning it to the pot.
- Serve hot, garnished with fresh herbs if desired.
Notes
Feel free to add other vegetables like spinach or bell peppers for added nutrition.
Adjust spices according to personal preference; consider adding crushed red pepper for heat.
Leftover soup can be stored in an airtight container in the fridge for up to five days or frozen for three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 4g
- Sodium: 380mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg