Quick & Easy Chickpea Soup
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.
Equipment
- Chef's knife
- Cutting board
- Stockpot
Ingredients
- 2 tablespoons olive oil
- 1 medium white or yellow onion (diced)
- 1 large carrot (diced)
- 1 large stalk celery (diced)
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme
- 2 teaspoons smoked paprika
- 1 tablespoon white miso
- 2 tablespoons tomato paste or purée
- 1 medium sweet potato (peeled & cubed)
- 2 15-ounce cans chickpeas (4 cups cooked chickpeas)
- 6 cups vegetable broth or stock
- 1 tablespoon balsamic vinegar
- 2 cups chopped kale
- Salt & pepper to taste
For serving
- Crusty bread
- Cracked black pepper
- Red pepper flakes
- Fresh herbs like parsley or cilantro
Instructions
- 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 chickpea soup immediately while hot with crusty bread, a sprinkle of cracked black pepper, red pepper flakes, and fresh herbs like parsley or cilantro. Happy eating!
Notes
- Chop evenly: Cut your veggies into similar-sized pieces so they cook evenly.
- Don’t rush the sauté: Sautéing the mirepoix first helps bring out more flavor. Don’t skip or rush this part!
- Use good quality broth: Since broth forms the base of the soup, it’s important to choose a good quality option for this recipe. Or, make your own!
- Taste and adjust: Don't forget to taste the soup before serving and adjust the salt and pepper as needed. You can even add more herbs or spices here.
- Fresh herbs: Topping the soup with some fresh herbs really brightens the flavors. We like using parsley or cilantro but use whatever you prefer.
- Add kale at the end: Add your greens towards the end to keep them from overcooking. You still want to taste their flavor and texture.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 188.3kcal | Carbohydrates: 26.5g | Protein: 3.7g | Fat: 8.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 5.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1685mg | Potassium: 487.7mg | Fiber: 4.7g | Sugar: 8.8g | Vitamin A: 12746.5IU | Vitamin C: 37.5mg | Calcium: 128.4mg | Iron: 2mg
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