Lisa's Vegan Chickpea Very Nice Soup

Warm, comforting, and packed with flavor, Lisa’s Vegan Chickpea Very Nice Soup is the ultimate one-pot meal for cozy days. This hearty vegan soup combines tender chickpeas, vibrant vegetables, and fragrant spices like cumin, paprika, and curry powder for a bold yet well-balanced taste. Creamy coconut milk adds a luscious texture, while baby spinach brings a pop of color and nutrients. With a base of veggie broth and canned diced tomatoes, this recipe is as simple as it is satisfying. Ready in just 45 minutes, it's perfect for weeknight dinners or meal prep. Garnish with fresh parsley and a splash of lemon juice for a fresh, zesty finish. Naturally vegan and gluten-free, this nourishing soup will please every palate!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 2 cups chickpeas (cooked or canned, drained and rinsed)
• 1 15-ounce can canned diced tomatoes
• 4 cups vegetable broth
• 2 cups baby spinach
• 1 cup coconut milk
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon lemon juice (optional, for garnish)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, or until translucent.

Step 3

Stir in the minced garlic, diced carrots, and diced celery, cooking for another 5 minutes, until the vegetables begin to soften.

Step 4

Sprinkle the cumin, paprika, and curry powder over the vegetables, stirring to coat them evenly in the spices. Cook for 1 minute until fragrant.

Step 5

Add the chickpeas, canned diced tomatoes (with their juices), and vegetable broth to the pot. Stir to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the vegetables are tender.

Step 7

Stir in the baby spinach and coconut milk. Cook for another 2-3 minutes, just until the spinach wilts.

Step 8

Season the soup with salt and black pepper to taste.

Step 9

If desired, garnish each serving with a squeeze of lemon juice and a sprinkle of chopped parsley.

Step 10

Serve hot and enjoy!

Nutrition Facts

Serving size	(2071.6g)

Amount per serving	% Daily Value*
Calories	1045.2

Total Fat 51.1g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 9.2g
Cholesterol 8.5mg	0%
Sodium 4917.4mg	0%
Total Carbohydrate 129.2g	0%
Dietary Fiber 29.5g	0%
Total Sugars 56.8g
Protein 26.5g	0%

Vitamin D 0IU	0%
Calcium 493.8mg	0%
Iron 14.2mg	0%
Potassium 3789.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 9.8%

Carbs: 47.7%