Description
Chickpea soup is the ultimate comfort food, combining rich, aromatic spices with a creamy texture that warms the soul. This quick and easy recipe is perfect for busy weeknights or cozy gatherings, offering a deliciously satisfying meal in just one pot. Packed with nutritious ingredients like chickpeas, fresh vegetables, and vibrant greens, this soup not only delights the palate but also nourishes the body. Enjoy it with crusty bread for a fulfilling dining experience.
Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 4 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion for about 5 minutes until translucent.
- Add minced garlic, cumin, and paprika; sauté for an additional minute until fragrant.
- Stir in chopped carrots and chickpeas. Pour in vegetable broth and bring to a gentle boil.
- Reduce heat and simmer uncovered for about 20 minutes until carrots are tender.
- Mix in fresh spinach or kale and lemon juice just before serving. Season with salt and pepper to taste.
- Serve hot, garnished with herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Feel free to customize this recipe by adding other vegetables like sweet potatoes or zucchini. For extra creaminess, blend part of the soup before adding greens. Store leftovers in an airtight container for up to five days; reheat on the stove.