This chickpea soup is bursting with rich, vibrant, and comforting flavors! Creamy chickpeas and sweet potatoes, hearty vegetables, and aromatic herbs combine to make each spoonful better than the last.
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté them for 7-8 minutes, or until the onions become translucent and the vegetables are softened.
Stir in the minced garlic, thyme, and smoked paprika, cooking for another minute. Add the miso and tomato paste and give the mixture a good stir until the ingredients are well combined.
Add the cubed sweet potato and cooked chickpeas to the pot, then pour in the vegetable broth.
Bring the mixture to a boil, then reduce the heat and let the soup simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.
Remove about ⅓ of the soup and blend it until smooth using a blender. Return the blended soup to the pot, stirring it in to create a creamier consistency. Alternatively, use an immersion blender.
Add the balsamic vinegar and chopped kale, letting the soup simmer for a few more minutes until the kale has wilted. Taste and season the soup with salt and pepper to taste.
Serve your vegan chickpea soup immediately while hot with crusty bread, a sprinkle of cracked black pepper, red pepper flakes, and fresh herbs like parsley or cilantro.