Chickpea Cumin Soup
A comforting, aromatic soup that balances earthy chickpeas with the warm, toasted notes of cumin for a perfect healthy meal.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •2 cans (15 oz each) chickpeas, rinsed and drained
- •4 cups vegetable broth
- •1 tablespoon ground cumin
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon ground turmeric
- •1/4 cup fresh cilantro, chopped
- •1 tablespoon fresh lemon juice
- •Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion until translucent and soft, about 5-7 minutes.
- 2
Add the minced garlic, cumin, smoked paprika, and turmeric, stirring constantly for 1 minute until the spices are fragrant.
- 3
Stir in the chickpeas and vegetable broth, bringing the mixture to a gentle boil.
- 4
Reduce heat to low and simmer for 15 minutes to allow the flavors to meld together.
- 5
Use an immersion blender to pulse the soup a few times if you prefer a thicker, creamier texture, leaving plenty of whole chickpeas for bite.
- 6
Remove from heat, stir in the fresh lemon juice and cilantro, and season with salt and pepper to taste before serving.
💡 Chef tips
- For a deeper flavor, toast the whole cumin seeds in the dry pot for 30 seconds before adding the oil and onions.
- This soup stores perfectly in the refrigerator for up to 4 days and often tastes even better the next day as the spices develop.
- If you want to make it heartier, add a handful of baby spinach or kale during the last two minutes of simmering.
✅ How it should turn out
The finished soup should have a vibrant golden hue, a deeply aromatic cumin-forward scent, and a velvety texture punctuated by tender, bite-sized chickpeas.