Spiced Chickpea and Vegetable Soup (Print Version)

Warming soup with roasted chickpeas, seasonal vegetables, and aromatic spices. Vegan and gluten-free in under an hour.

# What You’ll Need:

→ Chickpeas

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - ½ teaspoon smoked paprika
04 - ¼ teaspoon ground cumin
05 - ¼ teaspoon salt

→ Vegetables

06 - 1 large carrot, diced
07 - 1 celery stalk, diced
08 - 1 medium zucchini, diced
09 - 1 red bell pepper, diced
10 - 1 small onion, chopped
11 - 2 garlic cloves, minced
12 - 2 cups chopped kale or spinach
13 - 1 can (14 oz) diced tomatoes

→ Broth & Spices

14 - 5 cups vegetable broth
15 - 1½ teaspoons ground cumin
16 - 1 teaspoon ground coriander
17 - ½ teaspoon turmeric
18 - ½ teaspoon ground cinnamon
19 - ¼ teaspoon cayenne pepper, optional
20 - Salt and black pepper to taste

→ Finishing

21 - 2 tablespoons fresh lemon juice
22 - 2 tablespoons fresh cilantro or parsley, chopped

# How-To:

01 - Preheat oven to 400°F. Toss drained chickpeas with 1 tablespoon olive oil, smoked paprika, ¼ teaspoon cumin, and ¼ teaspoon salt. Spread on baking sheet and roast for 20 minutes, shaking halfway through, until crisp and golden.
02 - While chickpeas roast, heat 1 tablespoon olive oil in large pot over medium heat. Sauté chopped onion and minced garlic for 2 to 3 minutes until softened and fragrant.
03 - Add diced carrot, celery, zucchini, and bell pepper to pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
04 - Stir in 1½ teaspoons cumin, ground coriander, turmeric, cinnamon, and cayenne pepper. Toast spices for 1 minute until fragrant.
05 - Add canned diced tomatoes and vegetable broth to pot. Bring to boil, then reduce heat and simmer for 15 minutes.
06 - Stir in kale or spinach and half of roasted chickpeas. Simmer for additional 5 minutes until greens are wilted and vegetables are tender.
07 - Add fresh lemon juice and season with salt and black pepper to taste.
08 - Ladle soup into bowls. Top each serving with remaining roasted chickpeas and garnish with fresh cilantro or parsley.

# Expert Advice:

01 -
  • Those roasted chickpeas become irresistibly crunchy, adding texture that makes every spoonful feel special.
  • The spice blend is layered but never overwhelming, warming you from the inside out without any heat you don't want.
  • It's genuinely simple to make, yet tastes like you spent hours coaxing flavors together.
02 -
  • Don't skip roasting the chickpeas separately—they need that oven time to become crispy rather than soft, which is what makes them addictive.
  • Toasting the spices for a full minute before adding liquid is the secret to depth; skipping it leaves the soup tasting flat and one-dimensional.
03 -
  • A swirl of coconut milk stirred in at the very end adds richness without changing the fundamental character of the soup, and it's a beautiful move for guests who expect something indulgent.
  • This soup freezes beautifully for up to three months, though I'd freeze the broth and vegetables separately from the roasted chickpeas so the chickpeas stay crispy when you reheat.
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