How To Make Vegetarian Chickpea and Vegetable Soup Recipe
This hearty soup is packed with flavor and nutrients, perfect for a cozy night in or a healthy lunch.
Serves:
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 red bell pepper, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon cayenne pepper
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
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In a large pot or Dutch oven, heat olive oil over medium heat.
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Add onion and garlic and sauté until onions are translucent, about 3 minutes.
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Add carrots, celery, and red bell pepper, and sauté for another 3-4 minutes or until vegetables start to soften.
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Add smoked paprika, cumin, coriander, and cayenne pepper, and stir to combine.
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Add chickpeas, diced tomatoes, and vegetable broth, and bring to a boil.
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Reduce heat to low and let the soup simmer for 15-20 minutes or until vegetables are tender.
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Season with salt and pepper to taste.
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Top with chopped fresh parsley if desired.
Nutrition
- Calories : 183kcal
- Total Fat : 4g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 1065mg
- Total Carbohydrates : 32g
- Dietary Fiber : 10g
- Sugar : 9g
- Protein : 8g
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