Spiced Chickpea and Vegetable Soup (Printer Friendly)

Warming soup with roasted chickpeas, seasonal vegetables, and aromatic spices. Vegan and gluten-free comfort bowl.

# What You Need:

→ Chickpeas

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon ground cumin
05 - 1/4 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 - 1.5 teaspoons ground cumin
16 - 1 teaspoon ground coriander
17 - 1/2 teaspoon turmeric
18 - 1/2 teaspoon ground cinnamon
19 - 1/4 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 olive oil, smoked paprika, cumin, and salt. Spread on a baking sheet and roast for 20 minutes, shaking halfway through, until crisp and golden.
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 ground cumin, coriander, turmeric, cinnamon, and cayenne pepper. Toast spices for 1 minute, stirring constantly, until fragrant.
05 - Add canned diced tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to meld flavors.
06 - Stir in chopped kale or spinach and half of the roasted chickpeas. Simmer for an additional 5 minutes until greens are wilted and vegetables are tender.
07 - Remove from heat and stir in fresh lemon juice. Season with additional 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 before serving.

# Pro Advice:

01 -
  • Roasted chickpeas add an unexpected textural contrast that keeps every spoonful interesting.
  • The spice blend is bold enough to feel special but balanced enough not to overshadow the vegetables.
  • Ready in under an hour, yet it tastes like you've been tending a pot all day.
02 -
  • Don't skip the roasting step for the chickpeas—this is what transforms them from ordinary to essential, creating a textural element that elevates the entire dish.
  • Toast your spices in the oil before adding broth; this one small move prevents them from tasting dusty and makes them bloom with actual flavor.
03 -
  • Taste the soup before seasoning heavily; remember that canned tomatoes and vegetable broth already contain salt, so you may need less than you think.
  • If the spices feel too intense, a squeeze of lemon juice or a swirl of yogurt (though not traditional, it's delicious) can soften their edges beautifully.
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