Spiced Chickpea and Vegetable Soup (Printable Version)

Warming spiced chickpea soup with roasted seasonal vegetables in aromatic broth, ready in under an hour.

# List of Ingredients:

→ 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

# How-To Steps:

01 - Preheat oven to 400°F. Toss drained chickpeas with 1 tablespoon olive oil, smoked paprika, ¼ teaspoon ground cumin, and ¼ teaspoon salt. Spread evenly 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 to 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 ground cumin, ground coriander, turmeric, cinnamon, and cayenne pepper. Toast the spice blend 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, allowing flavors to meld and vegetables to become tender.
06 - Stir in kale or spinach and half of the roasted chickpeas. Simmer for an additional 5 minutes until greens are wilted and all vegetables are tender.
07 - Add fresh lemon juice and adjust seasoning with salt and black pepper to taste, balancing acidity and spice intensity.
08 - Ladle soup into individual bowls. Top each serving with remaining roasted chickpeas and garnish generously with fresh cilantro or parsley.

# Expert Suggestions:

01 -
  • The roasted chickpeas on top provide a crunch that makes every spoonful feel like a surprise.
  • It fills your kitchen with an earthy aroma that is better than any expensive candle.
02 -
  • Do not skip roasting the chickpeas separately because they get soggy if they only boil in the liquid.
  • Adding the lemon juice too early can turn the greens a dull brown color instead of bright green.
03 -
  • Toast your spices in the dry pot for thirty seconds before adding oil to amplify their natural intensity.
  • If the soup feels too acidic a tiny pinch of sugar can balance out the canned tomatoes perfectly.
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