Spiced Chickpea and Vegetable Soup (Printable Version)

Warming soup with roasted chickpeas, seasonal vegetables, and aromatic spices. Vegan and gluten-free comfort.

# What You Need:

→ 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
20 - Salt and black pepper to taste

→ Finishing

21 - 2 tablespoons fresh lemon juice
22 - 2 tablespoons chopped fresh cilantro or parsley

# How To Make It:

01 - Preheat oven to 400°F. Toss drained chickpeas with 1 tablespoon olive oil, smoked paprika, ¼ teaspoon cumin, and ¼ teaspoon 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 cumin, ground coriander, turmeric, cinnamon, and cayenne pepper. Toast spices for 1 minute to release their aromatic oils.
05 - Add canned diced tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes until vegetables are tender.
06 - Stir in chopped kale or spinach and half of the roasted chickpeas. Simmer for an additional 5 minutes until greens are wilted and all vegetables are tender.
07 - Add fresh lemon juice to the soup. Season with salt and black pepper to taste, adjusting spice levels as desired.
08 - Ladle soup into serving bowls. Top each portion with remaining roasted chickpeas and garnish with fresh cilantro or parsley.

# Expert Advice:

01 -
  • The chickpeas get crispy in the oven and stay that way even after hitting the soup, giving you little bursts of crunch that catch you off guard.
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • One pot, one sheet pan, and you've got a meal that works whether you're cooking for yourself or feeding a group.
02 -
  • Don't skip roasting the chickpeas separately—they stay crispy this way and don't turn into mush like they would if you just threw them in the pot.
  • Taste the soup before serving and add lemon juice gradually, because too much makes it sour and too little makes it taste flat and one-dimensional.
03 -
  • Buy your spices in small quantities and store them in airtight containers away from heat and light—they lose potency fast and old spices are why so many soups taste flat.
  • If you're serving this to someone with dietary restrictions, always check your broth and canned goods for hidden gluten or cross-contamination, because that's where surprises hide.
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