Minute Chickpea Soup

$- Chickpeas and Broth - 2 cans (15 oz each) chickpeas, drained and rinsed - 4 cups vegetable broth - Vegetables and Seasonings - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 1 celery stalk, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon turmeric powder - 2 cups kale, chopped - 2 tablespoons olive oil - Salt and pepper to taste - Optional Garnishes - Fresh parsley, for garnish - Lemon wedges, for serving In my kitchen, I love to keep it simple yet flavorful. The base of this soup starts with chickpeas and broth. Chickpeas are packed with protein and fiber. They give the soup a nice, hearty feel. I always use two cans for the best taste. Vegetable broth adds depth, making every spoonful rich and warm. Next come the vegetables. I finely chop one medium onion, which gives the soup a sweet base. Three cloves of minced garlic add a punch of flavor. I dice two medium carrots and one celery stalk for crunch and color. These fresh veggies make the soup bright and lively. Now, let’s talk about the spices. Ground cumin and smoked paprika bring warmth and a smoky note. Just half a teaspoon of turmeric powder adds a lovely golden hue and health benefits. Finally, I toss in two cups of chopped kale. It wilts beautifully and adds nutrients. For cooking, I use two tablespoons of olive oil. This enhances the flavor and gives the soup a silky texture. Don’t forget the seasonings! Salt and pepper are key to balance the flavors. For garnishes, fresh parsley adds a pop of color, and lemon wedges bring a zesty touch. These small details make the soup shine. {{ingredient_image_1}} Sautéing the Onions and Vegetables Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add 1 medium finely chopped onion. Cook the onion for about 3 to 4 minutes. You want it to turn translucent. Next, add 3 minced garlic cloves, 2 diced carrots, and 1 diced celery stalk. Stir these vegetables together and let them cook for about 5 minutes. Stir occasionally to keep them from burning. Adding Spices and Chickpeas Now, it's time to add flavor. Sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of turmeric powder. Stir the spices into the mix and let them toast for about 1 minute. This helps bring out their rich flavors. After that, add the 2 cans of drained and rinsed chickpeas and 4 cups of vegetable broth. Turn up the heat and bring the soup to a gentle boil. Cooking the Soup Once boiling, reduce the heat to low. Let the soup simmer for 10 minutes. This allows all the flavors to blend nicely. After 10 minutes, stir in 2 cups of chopped kale. Cook for an additional 3 to 5 minutes until the kale wilts. Finally, season the soup with salt and pepper to your liking. Serve hot, and don’t forget to garnish with fresh parsley and a lemon wedge for a bright finish. Enjoy your warm, comforting bowl of Minute Chickpea Soup! Sautéing is key to building flavor in this soup. Start with medium heat. Heat the olive oil until it shimmers. Add the chopped onion and cook until it looks clear. This takes about 3-4 minutes. Next, add garlic, carrots, and celery. Cook for 5 minutes. Stir often to keep things from sticking. This step adds depth to the soup. Spices are the heart of this dish. Ground cumin and smoked paprika give it warmth. Adjust these spices to your taste. If you like heat, add a pinch of cayenne pepper. For a brighter flavor, a bit of lemon zest works well too. Remember, taste as you go. You can always add more, but it’s hard to take away. Garnishes add a fun touch to your soup. Fresh parsley gives color and freshness. Lemon wedges are great for a zesty kick. Just squeeze a little on top before you eat. You can also add a dollop of yogurt or sour cream for creaminess. These simple changes make your bowl of soup feel special. Pro Tips Soak Your Chickpeas: If you prefer using dried chickpeas, soak them overnight to reduce cooking time and enhance digestibility. Flavor Boost: Add a splash of soy sauce or tamari for an umami kick, enhancing the soup's depth of flavor. Greens Galore: Feel free to substitute kale with spinach or Swiss chard, depending on your preference and availability. Leftover Magic: This soup keeps well in the fridge for up to 3 days; the flavors will deepen, making it an even more delicious leftover meal. {{image_2}} Different Beans or Lentils You can swap chickpeas for other beans. Try black beans, kidney beans, or lentils. Each option adds a unique taste and texture. For lentils, remember to adjust cooking times. They cook faster than chickpeas. Vegetable Options Feel free to mix in your favorite veggies. Spinach, zucchini, or bell peppers work well. You can even add corn for a sweet crunch. The soup is flexible, so use what you have! Dairy-Free Alternatives If you want a dairy-free version, skip the cheese. Instead, add a splash of coconut milk for creaminess. You can also use cashew cream for a rich flavor. These swaps keep the soup tasty and light. Side Dishes Pair this soup with crusty bread or a fresh salad. A simple green salad adds crunch and color. You can also serve it with warm pita for dipping. These sides make any meal more filling. Meal Pairings For a complete meal, serve the soup with grilled chicken or fish. The protein balances the soup's warmth. You can also enjoy it with a grain bowl. Quinoa or rice adds heartiness to your dinner. To keep your Minute Chickpea Soup fresh, store it in an airtight container. This helps lock in flavors and moisture. Place it in the fridge as soon as it cools down. The soup stays good for about 3 to 4 days. You can freeze Minute Chickpea Soup for later use. Let it cool completely before transferring it to freezer-safe containers. Leave some space at the top for expansion. It can last for up to 3 months in the freezer. When you are ready to enjoy your frozen soup, thaw it overnight in the fridge. Reheat it in a pot over medium heat. Stir occasionally to warm it evenly. If it seems thick, add a splash of vegetable broth or water to loosen it up. It takes about 25 minutes to make Minute Chickpea Soup. You spend 10 minutes prepping the ingredients. Then, cooking the soup takes around 15 minutes. This soup is quick and easy, perfect for a busy day. Yes, you can use dried chickpeas. Just remember to soak them first. Soaking helps them cook faster. You will need to boil them for about 1 to 2 hours. After boiling, you can add them to the soup like canned chickpeas. If you don’t have kale, you can use spinach or Swiss chard. Both greens cook quickly and add good flavor. You can also try collard greens. Just chop them up like you would with kale. Whatever you choose, add them near the end of cooking. This way, they stay bright and fresh. In this post, we covered how to make a tasty chickpea soup. We began with the main ingredients, including chickpeas, broth, and fresh veggies. I shared step-by-step instructions to prepare the soup perfectly. You found tips for adding flavor and some variations to try. Don’t forget how to store your soup in the fridge or freezer. With these insights, you can enjoy a delicious meal at home. Now, go make this soup and enjoy the warm flavors!$

A quick and nutritious soup made with chickpeas, vegetables, and spices.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 250 kcal

Ingredients

2 cans chickpeas, drained and rinsed
4 cups vegetable broth
1 medium onion, finely chopped
3 cloves garlic, minced
2 medium carrots, diced
1 stalk celery, diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon turmeric powder
2 cups kale, chopped
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh parsley
for serving lemon wedges

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
Add the minced garlic, diced carrots, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
Stir in the ground cumin, smoked paprika, and turmeric powder, allowing the spices to toast for about 1 minute.
Add the chickpeas and vegetable broth to the pot. Increase the heat and bring the soup to a gentle boil.
Reduce heat to low and let the soup simmer for 10 minutes, allowing the flavors to meld together.
Stir in the chopped kale and cook for an additional 3-5 minutes until the kale is wilted.
Season the soup with salt and pepper to taste.
Serve hot, garnished with fresh parsley and a wedge of lemon on the side for a zesty finish.

Notes

Serve with lemon wedges for a zesty finish.

Keyword chickpeas, quick meal, soup, vegetarian