Description
A simple and healthy easy chickpea soup recipe made in one pot with rich flavors, plant-based protein, and comforting ingredients perfect for quick meals.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 carrot, diced (optional)
- 2 cans chickpeas, drained
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chili flakes (optional)
- Lemon juice
- Fresh parsley
Instructions
1. Heat olive oil in a pot over medium heat
2. Add onion and sauté until soft
3. Add garlic and cook briefly
4. Add carrot and cook until slightly tender
5. Stir in spices and cook for 1 minute
6. Add tomatoes and simmer for 5 minutes
7. Add chickpeas and broth, bring to boil
8. Reduce heat and simmer for 20 minutes
9. Mash some chickpeas for thickness if desired
10. Adjust seasoning and add lemon juice
11. Serve warm with parsley
Notes
- Soup tastes better the next day
- Blend partially for creamy texture
- Add spinach or potatoes for variation
- Store in fridge up to 4 days
- Freezes well
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg