Spiced Chickpea and Vegetable Soup (Print)

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

# Components:

→ 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 & 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 chopped fresh cilantro or parsley

# Directions:

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, sautéing for 2-3 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, coriander, turmeric, cinnamon, and cayenne pepper if using. Toast the spice blend for 1 minute, allowing aromatics to intensify.
05 - Add canned diced tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to meld flavors.
06 - Stir in 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 and adjust seasoning with salt and black pepper to taste.
08 - Ladle soup into serving bowls. Top with remaining roasted chickpeas and garnish with fresh cilantro or parsley.

# Chef Secrets:

01 -
  • The roasted chickpeas add a satisfying crunch that makes every spoonful feel luxurious and intentional.
  • One pot for the broth plus a baking sheet means minimal cleanup while you get maximum depth of flavor.
  • It's naturally vegan and gluten-free without tasting like a compromise, just like real food should taste.
02 -
  • Don't skip the spice-toasting step, as it sounds simple but makes the difference between a soup that's nice and one that tastes like someone really cared.
  • If your broth is salty, start with less salt than you think you need, because the flavors concentrate as the soup simmers and you can always adjust at the end.
03 -
  • Make extra roasted chickpeas because they disappear quickly, and you'll find yourself snacking on them straight from the container.
  • This soup freezes beautifully for up to three months, though I'd freeze the broth and vegetables separately from the roasted chickpeas so they stay crispy when you reheat.
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