Country Chickpea Soup
Warm, hearty, and bursting with rustic charm, this Country Chickpea Soup is a comforting yet nutritious recipe perfect for cozy evenings. Packed with protein-rich chickpeas, vibrant vegetables like carrots, celery, and spinach or kale, and flavored with aromatic garlic, thyme, and smoked paprika, this soup delivers layers of flavor in every bite. Simmered in a rich vegetable broth with diced tomatoes, the soup achieves a satisfying texture with an optional blended portion for added creaminess. Ready in just 50 minutes and brimming with wholesome ingredients, this one-pot wonder is ideal for quick family meals or meal prep. Garnish with fresh parsley and a splash of zesty lemon for a bright finish that elevates this classic to a new level. Whether you’re seeking a vegan, gluten-free dinner or simply a bowl of comfort, this recipe captures the essence of country-style cooking at its best.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 15-ounce cans canned chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 14-ounce can diced tomatoes (with juice)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 cups baby spinach or kale
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 optional: lemon wedges for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the chickpeas, vegetable broth, diced tomatoes, bay leaf, thyme, smoked paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 20 minutes.
After 20 minutes, use a ladle to remove about 2 cups of the soup and blend it in a countertop blender or with an immersion blender. This step is optional but will thicken the soup.
Return the blended portion to the pot and stir to combine.
Add the baby spinach or kale and cook for an additional 5 minutes until the greens are wilted.
Taste and adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls, garnish with fresh parsley, and serve with optional lemon wedges for a bright finishing touch.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7422 mg | 323% | |
| Total Carbohydrate | 264.4 g | 96% | |
| Dietary Fiber | 67.4 g | 241% | |
| Total Sugars | 56.9 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 671 mg | 52% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 4966 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
