Simple and Satisfying Chick Pea Soup
A hearty, comforting chickpea soup filled with warm spices, tender vegetables, and a rich tomato-infused broth, perfect for any time of the year.
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 1 small potato diced
- 1 small carrot diced
- 1 celery stalk chopped
- ½ small onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 can 14.5 oz diced tomatoes
- 2 cups vegetable broth
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 bay leaf
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- Fresh parsley for garnish
Instructions
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Cook for 5 minutes until softened and fragrant.
- Add the spices: Stir in the cumin, paprika, and bay leaf, cooking for another 30 seconds to release their flavors.
- Add the tomatoes and broth: Pour in the diced tomatoes and vegetable broth, stirring well. Bring the soup to a simmer.
- Add the potatoes and chickpeas: Stir in the diced potatoes and chickpeas. Let the soup cook for about 20 minutes, or until the potatoes are tender.
- Finish with lemon juice: Remove the bay leaf and stir in fresh lemon juice. Taste and adjust seasoning as needed.
- Serve and enjoy: Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm!