Spiced Chickpea and Vegetable Soup (Printable)

Warming soup with roasted chickpeas, seasonal vegetables, and fragrant spices. Perfect for chilly days.

# Ingredient List:

→ 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 and 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 fresh cilantro or parsley, chopped

# Steps:

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, cooking 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 ground cumin, ground coriander, turmeric, cinnamon, and cayenne pepper if using. Toast spices for 1 minute until fragrant, stirring constantly.
05 - Add canned diced tomatoes with their juices 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 5 additional minutes until greens are wilted and all vegetables are tender.
07 - Add fresh lemon juice and season with salt and pepper to taste. Adjust spice level as desired.
08 - Ladle soup into bowls. Top each serving with remaining roasted chickpeas and garnish generously with fresh cilantro or parsley.

# Expert Advice:

01 -
  • The roasted chickpeas create these incredible little flavor bombs that burst between your teeth while providing the most satisfying texture contrast to the tender vegetables.
  • You can throw this together with whatever vegetables look sad in your crisper drawer, and somehow the spice blend transforms everything into harmony.
02 -
  • Never skip roasting the chickpeas separately – I once tried to save time by throwing them straight into the soup and missed out on that magical textural contrast that makes this dish special.
  • The soup tastes even better the next day, but store those remaining roasted chickpeas separately or they will lose their crunch and disappoint you terribly.
03 -
  • Save the aquafaba (chickpea liquid from the can) and use it to make the roasted chickpeas extra crispy – just toss them in a tablespoon of it along with the oil before roasting.
  • If you have a parmesan rind hiding in your freezer, throw it into the soup while it simmers and fish it out before serving for an incredible umami boost that doesnt compromise the vegan status.
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