Chickpea Soup

Filled with delicious veggies, this hearty and incredibly flavorful chickpea soup is comforting and nutritious. Also great for meal-prep, this wholesome recipe is such a great and easy one pot meal.

5 from 2 votes

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Prep Time 15

Cook Time 35

Total Time 50

Course Soup

Cuisine Mediterranean

Servings servings

Calories 414 kcal

Equipment

cutting board
sharp knife
mesh strainer
large pot
wooden spoon

Ingredients

2 tablespoons extra virgin olive oil
1 small yellow onion finely chopped, about ½ cup
2 stalks celery finely chopped, about ½ cup
4-5 carrots sliced, about 2 cups
4 cloves garlic minced or chopped
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ teaspoons Italian herb blend or Italian seasoning
1 teaspoon salt more or less to taste
1 teaspoon black pepper more or less to taste
3 cups cauliflower florets
1 cup crushed tomatoes canned
4 cups broth vegetable or chicken
1 ½ cup water more or less if needed
1-2 bay leaves
2 15.5 ounces chickpea cans garbanzo beans
1 potato chopped, about 1 ½ cup
2-3 cups spinach roughly chopped
2 tablespoons fresh lemon juice
freshly grated parmesan
fresh chopped parsley

Instructions

Prep all the veggies by washing and chopping them. Drain and rinse the chickpeas, then set aside.
Mix all the spices together: smoked paprika, onion powder, garlic powder, Italian seasoning, salt and black pepper.
In a large pot, heat up olive oil over medium high heat. Once hot, add chopped onions, celery and carrots, reduced heat to medium, and cook stirring often for 5 minutes.
Then add and mix in minced garlic cloves, and the seasoning mix. Cook for 1 minute.
Add in the crushed tomatoes and cauliflower florets and stir them in. Cook for another minute.
Then add the broth, water and bay leaves to pot. Turn heat back up to high and bring to a low boil, then reduce heat to medium and simmer for about 15 minutes uncovered, stirring from time to time.
After 15 minutes, add the chickpeas and chopped potatoes, continue cooking for 10-12 minutes or until the potatoes and cauliflower are tender when poked with a fork.
Add the spinach and lemon juice, stir them in and cook for about 5 minutes.
Remove from heat, and portion in bowls. Sprinkle a little fresh parmesan, parsley, and adjust salt and pepper. Enjoy!

Notes

Broth: add a little more broth (or water) if the soup feels too thick to your taste. I like to add water to the carton on broth and shake it to get all of it.

*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Keywords garbanzo beans soup, healthy comfort food, hearty recipe, soup season, vegetarian