Easy Chickpea Soup (Print version)

A cozy one-pot chickpea soup with vegetables, warm spices, tomatoes, and lemon, ready in about 35 minutes.

# Ingredients:

For the soup base

01 - 2 tablespoons extra virgin olive oil
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, diced
05 - 1 small sweet potato, peeled and cut into 1/2-inch cubes
06 - 3 garlic cloves, minced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon red pepper flakes, optional

For the broth and finish

11 - 2 cans (15 oz each / 425 g each) chickpeas, drained and rinsed
12 - 1 can (14.5 oz / 411 g) crushed tomatoes
13 - 4 cups (960 ml) vegetable broth
14 - 1 teaspoon kosher salt, plus more to taste
15 - 1/2 teaspoon black pepper
16 - 1 tablespoon fresh lemon juice, plus more to taste
17 - 1/3 cup chopped fresh parsley
18 - Extra virgin olive oil, for serving

# Instructions:

01 - Warm the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and sweet potato. Cook for 7-8 minutes, stirring often, until the onion is glossy and the vegetables begin to soften.
02 - Add the garlic, cumin, coriander, smoked paprika, and red pepper flakes. Stir for 30 seconds, just until fragrant.
03 - Stir in the chickpeas, crushed tomatoes, vegetable broth, salt, and black pepper. Bring to a boil, then reduce to a steady simmer.
04 - Cook uncovered for 18-22 minutes, until the sweet potato and carrots are tender and the broth has deepened in color.
05 - Use a potato masher or the back of a spoon to mash about 1 cup of chickpeas and vegetables against the side of the pot. Stir well to thicken the broth slightly.
06 - Turn off the heat. Stir in the lemon juice and parsley, then taste and adjust salt or lemon. Serve hot with a drizzle of olive oil.

# Good to know:

01 - Use low-sodium vegetable broth if you want more control over seasoning.
02 - For a smoother soup, pulse briefly with an immersion blender before adding parsley.
03 - Leftovers keep in the refrigerator for up to 4 days.

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