chickpea soup
This chickpea soup is loaded with onions, tomatoes, carrots, and sweet potatoes in vegetable broth seasoned with warm, smoky Mediterranean spices like cumin, cinnamon, ginger, and paprika. You will love this healthy, hearty, easy, and delicious vegetarian soup.
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 3 medium carrots, peeled and chopped
- 4 cloves garlic, minced
- 1 tablespoon freshley grated ginger or ginger paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon ground cayenne pepper
- 6 cups low-sodium vegetable broth
- 1 can fire-roasted tomatoes (15 oz)
- 1 can chickpeas, drained and rinsed (garbanzo beans, 15 oz)
- 1 large sweet potato, peeled and cut into bite-sized pieces
- 2 - bay leaves
- salt, to taste
- freshly ground black pepper, to taste
- chopped fresh parsley (optional)
How To Make chickpea soup
-
Step 1Heat the olive oil in a large Dutch oven over medium heat. Add the onion, celery, and carrots. Cook until the onions and celery are soft. Stir frequently.
-
Step 2Reduce the heat to low and add the garlic, ginger, cumin, paprika, cinnamon, turmeric, and cayenne pepper. Cook for a minute while stirring.
-
Step 3Stir in the vegetable broth, tomatoes, chickpeas, sweet potatoes, and bay leaves. Bring the soup to a boil. Then reduce the heat and simmer for 15 minutes until the sweet potatoes and carrots are tender.
-
Step 4Fish out the bay leaves and season with salt and pepper to taste. If desired, garnish with chopped fresh parsley.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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