Chickpea and Tomato Soup Recipe

Our chickpea and tomato soup combines chickpeas, tomatoes, spinach, and carrots with garlic, cumin, and a hint of chili for a straightforward dish. It's hearty and flavorful, making it a satisfying option for anyone looking for a nutritious meal. The spices add depth without overwhelming the natural tastes of the vegetables, creating a simple yet rich flavor profile.

Ingredients

2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika (optional)
1/4 teaspoon turmeric (optional)
Salt and pepper, to taste
1 (15 oz) can chickpeas, drained and rinsed
5 to 6 medium-sized roma tomatoes, diced (or 1 (14.5 oz) can diced tomatoes, with juice)
4 cups vegetable broth
2 cups baby spinach
Juice of 1 lemon
Fresh parsley or cilantro, for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-5 minutes.

Add the minced garlic, diced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

Stir in the ground cumin, coriander, paprika, turmeric, salt, and pepper. Cook for another minute until the spices are fragrant.

Add the drained chickpeas and diced tomatoes to the pot. Mix well to combine all the ingredients.

Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 20 minutes, or until the vegetables are tender.

Stir in the chopped spinach and continue to simmer the soup until the spinach has wilted, about 2-3 minutes.

Remove the pot from the heat and stir in the fresh lemon juice. Adjust the seasoning with more salt and pepper if needed.

Ladle the soup into bowls. Garnish with chopped parsley or cilantro before serving. Optionally, you can serve it with a side of crusty bread for dipping.