Chickpea Tomato Soup
This hearty Chickpea Tomato Soup is a comforting blend of flavors and textures, packed with protein and fiber. It's a perfect dish for any season and easy to prepare for a quick weeknight dinner.
Equipment
- 1 Large pot
- 1 Wooden spoon or spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Can opener
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- 2 cups fresh spinach (optional) Stir in during the last 2 minutes of cooking.
- for garnish fresh parsley (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and diced carrot, cooking for another 2-3 minutes until fragrant.
- Pour in the canned diced tomatoes (with juice), drained chickpeas, vegetable broth, ground cumin, and smoked paprika. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low. Let the soup simmer for about 15 minutes to allow the flavors to meld.
- If using fresh spinach, stir it in during the last 2 minutes of cooking to wilt.
- Taste and adjust seasoning as needed.
- Ladle the soup into bowls, and garnish with fresh parsley if desired.
Notes
This soup can be blended for a smoother consistency if preferred.
Serve with crusty bread or a side salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop when ready to serve.