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Chickpea soup served with warm pita bread and yogurt

Chickpea Soup Recipe

A hearty one-pot chickpea soup with tender chickpeas, fresh vegetables and warm spices in a savory golden broth. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 carrots diced
  • 2 celery stalks sliced
  • 4 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 2 can chickpeas 15 oz each, drained and rinsed
  • 6 cups vegetable broth low sodium
  • 1 can diced tomatoes 14 oz
  • 3 cups baby spinach
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • Fresh parsley chopped, for serving

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • ladle
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large pot over medium heat. Cook onion, carrots and celery 6 to 7 minutes until onion is soft.
  2. Stir in garlic, cumin and smoked paprika, cook 1 minute until fragrant.
  3. Pour in vegetable broth, add chickpeas and diced tomatoes with juices. Stir, scraping browned bits from the pot.
  4. Bring to a boil, then simmer 20 minutes until carrots are tender.
  5. Stir in spinach until wilted, 2 to 3 minutes, then lemon juice. Mash a cup of chickpeas against the pot for thickness if you like.
  6. Taste, adjust salt and pepper, ladle into bowls and top with parsley.

Notes

Bloom the spices in oil.
Rinse the chickpeas.
Add lemon at the end.
Refrigerate within 2 hours, use within 3 to 4 days, reheat to 165°F. Freezes up to 3 months.