Smoky Mediterranean Chickpea Soup (Easy Recipe!)
This cozy and flavorful plant-based soup is a nourishing combination of chickpeas, sweet potatoes and tomatoes mixed with smoked paprika and other earthy spices. All simmered in vegetable broth with a squeeze of fresh lemon.
Equipment
- 1 large pot or dutch oven
- 1 sharp kitchen knife
- 1 immersion blender, standing blender, or food processor
Ingredients
- 2 tablespoon Extra Virgin Olive Oil
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 small sweet potato, diced
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 tablespoon fresh thyme (or ½ teaspoon dried)
- ¼ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon turmeric
- 1 (15 oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 tablespoon fresh squeezed lemon juice (juice of ½ a lemon)
Optional
- handful spinach
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrot, celery and sweet potato. Heat, stirring frequently for about 8 minutes or until the potatoes start to soften.
- Add the chickpeas, fresh thyme, and spices to the pot and stir for 1-2 minutes. Then add the vegetable broth and crushed tomato and bring the pot to a boil. Let it boil for about 5 minutes and then lower the heat.
- Cover and let simmer for about 20 minutes. The cooking time will vary but it’s done cooking when the chickpeas, carrots, and celery are tender.
- Turn off heat. While soup is still hot, squeeze half a lemon in and add a handful of spinach (optional).
- If you prefer a more creamy chickpea soup, blend about 2 cups of the soup with an immersion blender, in a standing blender or with a food processor.
- Top with fresh parsley (optional).
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 7gFat: 5gMonounsaturated Fat: 2.5gSodium: 520mgFiber: 3gSugar: 5g
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