Spiced Chickpea and Vegetable Soup (Printable)

Warming soup with roasted chickpeas and vegetables in fragrant spices, perfect for chilly days.

# Ingredient List:

→ 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 Prepare:

01 - Preheat oven to 400°F. Toss drained chickpeas with 1 tablespoon olive oil, smoked paprika, ¼ teaspoon cumin, and ¼ teaspoon salt. Spread evenly on a baking sheet and roast for 20 minutes, shaking halfway through, until crispy 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 cumin, coriander, turmeric, cinnamon, and cayenne pepper. Toast the spices for 1 minute, stirring constantly, to release their aromatic oils.
05 - Add canned diced tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are nearly tender.
06 - Stir in kale or spinach and half of the roasted chickpeas. Simmer for an additional 5 minutes until greens wilt and vegetables reach full tenderness.
07 - Add fresh lemon juice and adjust seasoning with additional salt and black pepper as needed.
08 - Ladle soup into serving bowls. Top each portion with remaining roasted chickpeas and garnish with fresh cilantro or parsley.

# Expert Advice:

01 -
  • The roasted chickpeas act like protein packed croutons that stay surprisingly crisp even in the broth.
  • It uses basic pantry staples to create a flavor profile that tastes like you spent hours at a specialty market.
02 -
  • Rinsing and drying the chickpeas thoroughly is the only way to ensure they actually get crunchy in the oven.
  • Toasting the dry spices in the oil for sixty seconds unlocks flavors that simmering in liquid alone simply cannot reach.
03 -
  • Double the chickpea roasting batch because you will definitely want to snack on them while the soup cooks.
  • Chop your vegetables into uniform bite sized pieces so every single spoonful has a perfect bit of everything.
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