Spicy Chickpea Soup

Warm up your soul with this hearty and Spicy Chickpea Soup, a vibrant blend of bold spices, wholesome vegetables, and protein-packed chickpeas. Infused with fragrant cumin, smoky paprika, and a pinch of red chili flakes for just the right amount of heat, this soup is both comforting and invigorating. Tender spinach or kale adds a pop of color and nutrients, while a squeeze of lemon juice brightens every spoonful. Perfect for chilly evenings or a quick, nourishing weeknight dinner, this one-pot vegan soup is simple to make in just 45 minutes. Blend it partially for a creamy-yet-chunky texture and serve it with crusty bread or a side salad for a complete, satisfying meal. Whether you're craving bold flavors or wholesome ingredients, this Spicy Chickpea Soup will become your go-to recipe for a cozy, delicious experience!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground coriander
• 0.25 teaspoon red chili flakes (adjust to taste)
• 1 14-ounce can canned diced tomatoes
• 4 cups vegetable broth
• 2 15-ounce cans canned chickpeas, drained and rinsed
• 2 cups baby spinach or kale
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

Add the diced onion, carrot, and celery, and sauté for 5-7 minutes until softened and translucent.

Step 3

Stir in the minced garlic, cumin, smoked paprika, ground coriander, and red chili flakes. Cook for 1-2 minutes until fragrant.

Step 4

Add the canned diced tomatoes and their juices, stirring to combine with the aromatics.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Reduce the heat to a simmer, then add the chickpeas. Cook for 15 minutes to allow the flavors to meld.

Step 7

Using an immersion blender, blend a portion of the soup to thicken the texture, leaving some chunks of chickpeas whole. Alternatively, transfer 1-2 cups of the soup to a blender, blend until smooth, and return it to the pot.

Step 8

Stir in the baby spinach or kale, allowing it to wilt in the hot soup for 2-3 minutes.

Step 9

Season with salt and black pepper to taste.

Step 10

Finish with a squeeze of lemon juice for brightness.

Step 11

Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm.

Nutrition Facts

Serving size	(2572.3g)

Amount per serving	% Daily Value*
Calories	1926.5

Total Fat 67.0g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 8.9g
Cholesterol 7.9mg	0%
Sodium 6644.5mg	0%
Total Carbohydrate 269.2g	0%
Dietary Fiber 71.2g	0%
Total Sugars 63.8g
Protein 79.1g	0%

Vitamin D 0IU	0%
Calcium 744.8mg	0%
Iron 29.3mg	0%
Potassium 5299.5mg	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: 30.2%

Protein: 15.9%

Carbs: 53.9%