Description
This hearty Mediterranean chickpea soup is a nourishing and flavorful dish perfect for cozy nights. Packed with protein-rich chickpeas, fresh vegetables, and aromatic spices like cumin, coriander, and smoked paprika, this soup offers both comfort and nutrition. The addition of leafy greens such as spinach or kale adds vibrancy and extra nutrients, while a splash of lemon juice brightens the flavors. Quick to prepare and simmered to perfection, this soup makes a satisfying and wholesome meal.
Ingredients
Scale
Vegetables
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups spinach or kale (or Swiss chard)
Legumes
- 1 can chickpeas (or dried chickpeas soaked and cooked)
Liquids
- 4 cups vegetable or chicken broth
- 1 tablespoon olive oil
- Splash of lemon juice (optional)
Spices & Seasonings
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- Salt to taste
- Pepper to taste
Garnish
- Fresh parsley or cilantro for garnish
Instructions
- Prepare the Ingredients: Start by chopping your onions, garlic, carrots, and celery into small, even pieces. If you are using dried chickpeas, soak them overnight and then cook according to the package instructions to ensure they are tender and ready for the soup.
- Sauté the Vegetables: In a large pot, heat one tablespoon of olive oil over medium heat. Add the chopped onions and sauté until they become translucent, approximately 5 minutes. Next, add the garlic, carrots, and celery, and cook for another 5 minutes until the vegetables soften and release their aromas.
- Add Spices: Stir in the cumin, coriander, and smoked paprika. Toast the spices for about one minute, allowing them to release their essential oils and deepen the soup’s flavor profile.
- Incorporate Chickpeas and Broth: Add the prepared chickpeas to the pot, followed by the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 to 25 minutes. This allows the flavors to meld together beautifully.
- Add Greens: Stir in your choice of leafy greens such as spinach, kale, or Swiss chard. Let them wilt into the hot soup over 5 minutes, adding color and additional nutrients to the dish.
- Season to Taste: Taste the soup and adjust seasoning by adding salt and pepper as needed. For a touch of brightness and acidity, add a splash of lemon juice if desired.
- Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro. For extra richness, drizzle a little olive oil on top before serving.
Notes
- Using canned chickpeas is a convenient shortcut, but soaking and cooking dried chickpeas from scratch results in a fresher texture.
- The type of broth can be adjusted based on dietary preferences; vegetable broth keeps it vegetarian.
- Feel free to substitute the leafy greens based on availability and preference.
- This soup can be stored in the refrigerator for up to 3 days and reheats well on the stovetop or microwave.
- For extra protein, add cooked shredded chicken or sausage if not keeping it vegetarian.
