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Chickpea Soup
The first time I made this soup, I was tired of chopping onions and decided to skip the sauté. The result was flat until I stirred in a spoonful of tomato paste at the end — it woke up the whole pot.
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the garlic, cumin, smoked paprika, and red pepper flakes, stirring constantly for 1 minute until fragrant.
- Stir in the tomato paste and cook for another minute, letting it brown slightly to deepen the flavor.
- Add the rinsed chickpeas, vegetable broth, and diced tomatoes (with their juices) to the pot. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 15 minutes to allow the flavors to meld.
- Stir in the spinach or kale and cook until wilted, about 2-3 minutes. Season generously with salt and black pepper. Remove from heat and stir in the lemon juice. Serve immediately, garnished with fresh parsley.
Nutrition
Notes
I keep canned chickpeas on hand specifically for this because they save so much time without sacrificing texture. Adding a splash of lemon juice right before serving cuts through the earthiness and keeps the flavors bright, which is the secret to making it taste fresh rather than just cooked.
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