Go Back
- 2 cans (15 oz each) chickpeas, thoroughly drained and rinsed - 4 cups vegetable broth (low-sodium preferred) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 medium carrots, diced into small pieces - 1 celery stalk, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon turmeric powder - 2 cups kale, stems removed and chopped - 2 tablespoons extra virgin olive oil - Salt and freshly ground black pepper to taste - Fresh parsley, finely chopped, for garnish - Lemon wedges, for serving For the best flavor, I recommend using low-sodium vegetable broth. Brands like Imagine or Pacific Foods are great choices. When it comes to chickpeas, I prefer organic brands like Eden Foods or Whole Foods 365. They often have better taste and quality. For spices, Penzeys or McCormick provide a great selection. Fresh herbs, like parsley, are best when they are vibrant and green. If you're out of chickpeas, you can use white beans or lentils instead. For a gluten-free option, ensure your broth is certified gluten-free. If you lack kale, spinach is a fine substitute. It wilts quickly and adds a nice touch. Don't have smoked paprika? Regular paprika will work, but the smoky flavor adds depth. Lastly, if you want to skip the olive oil, use any neutral oil you have on hand. {{ingredient_image_2}} Start by heating 2 tablespoons of extra virgin olive oil in a large pot over medium heat. You want the oil to shimmer but not smoke. Add 1 medium finely chopped onion. Cook it for about 3 to 4 minutes. Stir often until it becomes soft and translucent. This step builds a great base for your soup. Next, add 3 cloves of minced garlic. Stir it in and cook for another minute. The garlic should smell fragrant but not brown. Now, it's time to add some color. Toss in 2 medium diced carrots and 1 diced celery stalk. Stir these into the pot. Cook for about 5 minutes, stirring occasionally. You want the veggies to soften but not lose their crunch. After that, sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1/2 teaspoon of turmeric powder. Stir well to coat the vegetables. Toasting the spices for about 1 minute brings out their rich flavors. Next, add 2 cans of drained and rinsed chickpeas into the pot. Pour in 4 cups of low-sodium vegetable broth. Increase the heat and bring the soup to a gentle boil. Stir it occasionally to blend the flavors. Once it reaches a boil, reduce the heat to low. Let it simmer for 10 minutes. This step deepens the flavors and makes the soup more delicious. Add 2 cups of chopped kale to the pot. Stir it in and cook for another 3 to 5 minutes until the kale wilts and softens. Taste the soup, and add salt and freshly ground black pepper to your liking. Now, your Minute Chickpea Soup is ready to serve! To boost the taste of Minute Chickpea Soup, use fresh herbs. Fresh thyme or rosemary adds depth. You can also add a splash of lemon juice. This brightens the soup and brings out the flavors. For a spicy kick, try adding crushed red pepper. Adjust the amount to your taste. Remember, always taste as you go! If you like your soup thicker, use an immersion blender. Blend just a bit of the soup, then stir. This thickens it while keeping some whole chickpeas. If it’s too thick, add more vegetable broth. Stir until you reach your desired consistency. A splash of water also works if you're in a pinch. When sautéing, heat your pot before adding oil. This helps prevent sticking. Use medium heat for even cooking. Add onions first and let them soften. Stir them occasionally for even cooking. When you add garlic, watch it closely. Garlic cooks fast and can burn quickly. Remove from heat if it turns brown. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your soup. Customize the Spice Level: Adjust the amount of smoked paprika and cumin to suit your taste. For a spicier kick, consider adding a pinch of cayenne pepper. Make it Creamy: For a creamier texture, blend a portion of the soup before adding the kale. This adds richness without compromising the hearty feel of the dish. Storage Tips: This soup keeps well in the fridge for up to 4 days. To freeze, store in airtight containers, leaving space for expansion. {{image_4}} This Minute Chickpea Soup is already vegan and vegetarian-friendly. You can enhance it by adding more veggies. Try bell peppers or zucchini for extra flavor. Swap the vegetable broth for a homemade version if you want a richer taste. You can also add coconut milk for a creamy texture. To spice things up, add red pepper flakes or diced jalapeños when you sauté the onions. This small change can create a warm kick. If you love heat, try a few dashes of hot sauce before serving. You can adjust the spice level to your taste. If you want more protein, consider adding cooked quinoa or lentils. You can also mix in shredded chicken or tofu for a heartier meal. Just be sure to adjust the cooking time to ensure everything warms up nicely. These options make the soup more filling and satisfying. To store leftover Minute Chickpea Soup, let it cool first. Use a clean container with a tight lid. Pour the soup into the container and seal it well. Place it in the fridge. It stays fresh for about 3-4 days. If you want to keep the soup longer, freezing is a great option. Use freezer-safe bags or containers for best results. Make sure to leave some space at the top, as the soup will expand when frozen. It can last in the freezer for up to 3 months. When you are ready to enjoy your soup again, thaw it in the fridge overnight. To reheat, pour the soup into a pot and warm it over medium heat. Stir it often to prevent sticking. If the soup seems thick, add a splash of vegetable broth or water. You can also use the microwave. Just heat it in short bursts, stirring in between. This soup tastes great every time! Yes, you can use dried chickpeas. However, they need more time. Start by soaking them overnight. Cook them in a pot with water until tender. This can take 1 to 2 hours. After cooking, drain the chickpeas and add them to your soup. This method gives your soup a fresh taste. This soup can last up to 5 days in the fridge. Be sure to store it in an airtight container. Let the soup cool before placing it in the fridge. If it looks thick, add a bit of water when reheating. This keeps the flavors fresh and tasty. You can pair chickpea soup with many side dishes. Here are some delicious options: - Crusty bread or rolls for dipping - A fresh green salad for crunch - Rice or quinoa for a hearty meal - Roasted vegetables for added flavor These sides enhance your meal and make it more filling. In this post, we explored the key ingredients for chickpea soup, along with ideal brands and substitutions. I shared a step-by-step guide to create a flavorful soup, including tips for enhancing flavor and adjusting texture. We also looked at variations, storage info, and answered common FAQs. Remember, chickpea soup is versatile and easy to make. I hope you feel ready to try this delicious dish. Enjoy every spoonful!

Minute Chickpea Soup

A quick and hearty chickpea soup packed with vegetables and spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 200 kcal

Ingredients
  

  • 2 cans chickpeas, thoroughly drained and rinsed
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced into small pieces
  • 1 stalk celery, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon turmeric powder
  • 2 cups kale, stems removed and chopped
  • 2 tablespoons extra virgin olive oil
  • to taste salt and freshly ground black pepper
  • for garnish fresh parsley, finely chopped
  • for serving lemon wedges

Instructions
 

  • In a large pot, pour in the olive oil and heat over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it turns soft and translucent.
  • Incorporate the minced garlic, diced carrots, and diced celery into the pot. Stir occasionally and cook for an additional 5 minutes until the vegetables begin to soften.
  • Sprinkle in the ground cumin, smoked paprika, and turmeric powder. Stir the mixture to coat the vegetables in the spices, allowing them to toast for about 1 minute until fragrant.
  • Add the rinsed chickpeas along with the vegetable broth into the pot. Increase the heat and bring the soup to a gentle boil, stirring occasionally.
  • Once boiling, reduce the heat to low and let the soup simmer for 10 minutes. This allows the flavors to blend beautifully.
  • Add the chopped kale to the pot, stirring it into the soup. Cook for an additional 3-5 minutes until the kale has wilted and softened.
  • Taste the soup and season with salt and freshly ground black pepper according to your preference.
  • Dish out the soup into bowls, garnishing each serving with a sprinkle of finely chopped fresh parsley. Serve with a wedge of lemon on the side for an extra burst of flavor.

Notes

Serve with a drizzle of olive oil for extra flavor.
Keyword chickpeas, healthy, quick, soup, vegetarian