Spiced Chickpea and Vegetable Soup (Printable)

Warming soup with roasted chickpeas, seasonal vegetables, and aromatic spices perfect for cold days.

# What You Need:

→ Chickpeas

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - ½ teaspoon smoked paprika
04 - ¼ teaspoon ground cumin
05 - ¼ teaspoon salt

→ Vegetables

06 - 1 large carrot, diced
07 - 1 celery stalk, diced
08 - 1 medium zucchini, diced
09 - 1 red bell pepper, diced
10 - 1 small onion, chopped
11 - 2 garlic cloves, minced
12 - 2 cups chopped kale or spinach
13 - 1 can (14 oz) diced tomatoes

→ Broth & Spices

14 - 5 cups vegetable broth
15 - 1½ teaspoons ground cumin
16 - 1 teaspoon ground coriander
17 - ½ teaspoon turmeric
18 - ½ teaspoon ground cinnamon
19 - ¼ teaspoon cayenne pepper, optional
20 - Salt and black pepper to taste

→ Finishing

21 - 2 tablespoons fresh lemon juice
22 - 2 tablespoons chopped fresh cilantro or parsley

# Directions:

01 - Preheat oven to 400°F. Toss drained chickpeas with 1 tablespoon olive oil, smoked paprika, ¼ teaspoon cumin, and ¼ teaspoon salt. Spread on baking sheet and roast for 20 minutes, shaking halfway through, until crisp and golden brown.
02 - Heat 1 tablespoon olive oil in large pot over medium heat. Add chopped onion and minced garlic, sauté for 2 to 3 minutes until softened and fragrant.
03 - Add diced carrot, celery, zucchini, and bell pepper to pot. Cook for 5 minutes, stirring occasionally until vegetables begin to soften.
04 - Stir in 1½ teaspoons cumin, coriander, turmeric, cinnamon, and cayenne pepper if using. Toast spices for 1 minute until fragrant, stirring constantly to prevent burning.
05 - Add canned diced tomatoes and vegetable broth to pot. Bring mixture to boil, then reduce heat and simmer for 15 minutes allowing flavors to meld.
06 - Stir in kale or spinach and half of roasted chickpeas. Simmer for additional 5 minutes until greens are wilted and all vegetables are tender.
07 - Add fresh lemon juice to soup. Taste and adjust seasoning with additional salt and black pepper as needed.
08 - Ladle soup into bowls. Top each serving with remaining roasted chickpeas and garnish generously with fresh cilantro or parsley.

# Expert Advice:

01 -
  • It comes together faster than you'd expect: The roasted chickpeas add texture and richness without requiring hours of simmering.
  • The spice blend makes you feel like you've unlocked something special: Once you taste how cinnamon and turmeric work with the vegetables, you'll start seeing these spices differently.
  • It's endlessly flexible: Swap vegetables based on what's in your crisper, and the soup adapts beautifully every single time.
02 -
  • Don't skip toasting the spices: That one minute of heat in the pot transforms the dry spices from flat to aromatic, and it's the difference between a good soup and one that tastes like it came from somewhere memorable.
  • Roasted chickpeas lose their crispness if they sit in the soup for too long: This is why you stir in only half of them during cooking and top with the rest at the end—they stay crunchy and give you that textural contrast.
03 -
  • Shake those roasting chickpeas halfway through: This simple action is what prevents some from staying soft and others from burning—you want them all golden and equally crispy.
  • If your broth tastes good on its own, your soup will taste better: Low-quality broth can muddy the beautiful spices you're building, so choose one you'd actually want to sip.
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