Spiced Chickpea and Vegetable Soup (Printable Version)

Warming soup with roasted chickpeas, seasonal vegetables, and aromatic spices. Ready in under an hour.

# What You'll Need:

→ 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

# Directions:

01 - Preheat oven to 400°F. Toss drained chickpeas with 1 tablespoon olive oil, smoked paprika, ¼ teaspoon cumin, and salt. Spread 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 cumin, ground coriander, turmeric, cinnamon, and cayenne pepper. Toast for 1 minute, stirring constantly, to release 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 tender.
06 - Stir in chopped kale or spinach and half of the roasted chickpeas. Simmer for an additional 5 minutes until greens are completely wilted and all vegetables are tender.
07 - Add fresh lemon juice and season with salt and black pepper to taste. Adjust spice levels as desired.
08 - Ladle soup into bowls and top with remaining roasted chickpeas. Garnish generously with fresh cilantro or parsley.

# Expert Advice:

01 -
  • The roasted chickpeas add a crunch that makes every spoonful feel like a treasure hunt.
  • It fills your kitchen with an aromatic spice profile that smells better than any candle.
02 -
  • The roasted chickpeas will lose their crunch if they sit in the liquid for too long.
  • Adding a splash of water when sauteing spices prevents them from turning bitter if the pan is too hot.
03 -
  • Zest the lemon before you juice it and sprinkle the zest over the top for an extra citrus punch.
  • Let the soup sit for ten minutes before serving to allow the heat to mellow and the spices to fully integrate.
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