Spicy Chickpea Soup
Warm up your soul with this hearty and Spicy Chickpea Soup, a vibrant blend of bold spices, wholesome vegetables, and protein-packed chickpeas. Infused with fragrant cumin, smoky paprika, and a pinch of red chili flakes for just the right amount of heat, this soup is both comforting and invigorating. Tender spinach or kale adds a pop of color and nutrients, while a squeeze of lemon juice brightens every spoonful. Perfect for chilly evenings or a quick, nourishing weeknight dinner, this one-pot vegan soup is simple to make in just 45 minutes. Blend it partially for a creamy-yet-chunky texture and serve it with crusty bread or a side salad for a complete, satisfying meal. Whether you're craving bold flavors or wholesome ingredients, this Spicy Chickpea Soup will become your go-to recipe for a cozy, delicious experience!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground coriander
- 0.25 teaspoon red chili flakes (adjust to taste)
- 1 14-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 2 15-ounce cans canned chickpeas, drained and rinsed
- 2 cups baby spinach or kale
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic, cumin, smoked paprika, ground coriander, and red chili flakes. Cook for 1-2 minutes until fragrant.
Add the canned diced tomatoes and their juices, stirring to combine with the aromatics.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, then add the chickpeas. Cook for 15 minutes to allow the flavors to meld.
Using an immersion blender, blend a portion of the soup to thicken the texture, leaving some chunks of chickpeas whole. Alternatively, transfer 1-2 cups of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the baby spinach or kale, allowing it to wilt in the hot soup for 2-3 minutes.
Season with salt and black pepper to taste.
Finish with a squeeze of lemon juice for brightness.
Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1359 mg | 59% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 14.7 g | 53% | |
| Total Sugars | 12.2 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1221 mg | 26% | |
*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.
