Easy Chickpea Soup

This easy and healthy chickpea soup is loaded with onions, tomatoes, carrots, and sweet potatoes in vegetable broth seasoned with warm, smoky Mediterranean spices like cumin, cinnamon, ginger, and paprika.

Course main meal vegetarian, Soup, soup main meal

Cuisine American, Mediterranean

Keyword can you freeze chickpea soup, chickpea soup recipe, chickpea soup recipes, garbanzo bean soup, garbanzo bean soup recipes, how to make chickpea soup

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 125kcal

Author Beth Pierce

Ingredients

1½ tablespoons olive oil
1 medium yellow onion chopped
2 ribs celery chopped
3 medium carrots, peeled and chopped
4 cloves garlic minced
1 tablespoon freshly grated ginger or ginger paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
⅛ teaspoon ground cayenne pepper
6 cups low-sodium vegetable broth
1 (15-ounce) can fire-roasted tomatoes
1 (15-ounce) cans chickpeas, drained and rinsed (garbanzo beans)
1 large sweet potato, peeled and cut into bite-sized pieces
2 bay leaves
salt to taste
freshly ground black pepper to taste
chopped fresh parsley optional

Instructions

Heat the olive oil in a large Dutch oven over medium heat. Add the onion, celery, and carrots. Cook until the onions and celery are soft. Stir frequently.
Reduce the heat to low and add the garlic, ginger, cumin, paprika, cinnamon, turmeric, and cayenne pepper. Cook for a minute while stirring.
Stir in the vegetable broth, tomatoes, chickpeas, sweet potatoes, and bay leaves. Bring the soup to a boil. Then reduce the heat and simmer for 15 minutes until the sweet potatoes and carrots are tender.
Fish out the bay leaves and season with salt and pepper to taste. If desired, garnish with chopped fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator. Reheat on the stovetop over low heat or in the microwave at reduced power.
Freeze for up to 3 months. Thaw in the refrigerator overnight.

Nutrition