Chickpea Soup (Edit recipe)

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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.

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 4

Ingredients

2 Tbsp Extra Virgin Olive Oil
1 whole Yellow Onion, small, finely chopped, about 1/2 cup
2 whole Celery, stalks, finely chopped, about 1/2 cup
4 - 5 whole Carrots, sliced, about 2 cups
4 cloves Garlic, minced
1 tsp Smoked Paprika
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
1.5 tsp Italian Seasoning
1 tsp Salt, more or less to taste
1 tsp Black Pepper, more or less to taste
3 cups Cauliflower, florets
1 cup Crushed Tomatoes, canned
4 cups Vegetable Broth, or chicken broth
1.5 cup Water, more or less if needed
1 - 2 whole Bay Leaf
2 whole Chickpeas, 15.5 oz cans
1 whole Russet Potatoes, chopped, about 1 1/2 cups
2 - 3 cups Spinach, roughly chopped
2 Tbsp Lemon Juice, fresh
2 Tbsp Parmigiano Reggiano, grated, more or less to taste
1 Tbsp Parsley, fresh, chopped, more or ess

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	258
Fat:	9 g
Carbohydrates:	32 g
Protein:	11 g
Cholesterol:	6 g
Sodium:	1505 mg
Fiber:	9 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.