Chickpea Cumin Soup
A warm, comforting, and spice-fragrant soup that comes together quickly with pantry staples.
Ingredients
- •2 tablespoons olive oil
- •1 large yellow onion, finely diced
- •3 cloves garlic, minced
- •2 teaspoons ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon smoked paprika
- •2 cans (15 oz each) chickpeas, rinsed and drained
- •4 cups vegetable broth
- •1 can (14.5 oz) diced tomatoes, with their juices
- •1 tablespoon fresh lemon juice
- •2 cups fresh baby spinach
- •Salt and freshly ground black pepper to taste
- •2 tablespoons chopped fresh cilantro for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat.
- 2
Add the diced onion and cook for 5 to 7 minutes, stirring occasionally, until soft and translucent.
- 3
Stir in the minced garlic, ground cumin, coriander, and smoked paprika, cooking for about 1 minute until fragrant.
- 4
Add the drained chickpeas, vegetable broth, and diced tomatoes with their juices to the pot, bringing the mixture to a boil.
- 5
Reduce the heat to low, cover, and let the soup simmer for 20 minutes so the flavors meld together.
- 6
Use an immersion blender to briefly pulse the soup a few times if you prefer a thicker, partially creamed texture, leaving most of the chickpeas whole.
- 7
Stir in the fresh baby spinach and lemon juice, cooking for 2 more minutes until the spinach is wilted.
- 8
Season with salt and pepper to taste, then ladle into bowls and garnish with fresh cilantro before serving.
💡 Chef tips
- For extra richness, swirl a spoonful of Greek yogurt or a drizzle of tahini into each bowl right before serving.
- This soup tastes even better the next day after the flavors have had time to develop in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
✅ How it should turn out
The finished soup is hearty and aromatic, featuring tender chickpeas in a savory, cumin-spiced tomato broth with bright notes of lemon and fresh spinach.