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 teaspoons ground cumin
- •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, undrained
- •1/4 cup fresh cilantro or parsley, 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, then add the onion and cook until softened and translucent, about 5 minutes.
- 2
Stir in the garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
- 3
Add the chickpeas, vegetable broth, and diced tomatoes with their juices to the pot.
- 4
Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to meld.
- 5
Use an immersion blender to pulse the soup a few times if you prefer a thicker, creamier texture, leaving some chickpeas whole for bite.
- 6
Stir in the lemon juice and fresh herbs, then season generously with salt and pepper before serving.
💡 Chef tips
- For a deeper flavor, toast the cumin seeds in the dry pot for 30 seconds before adding the oil.
- This soup stores beautifully in the refrigerator for up to 4 days and often tastes even better the next day.
- If you want a heartier meal, add a handful of baby spinach or kale during the last two minutes of cooking.
✅ How it should turn out
The finished soup should be thick and rustic with a vibrant, golden-red hue, smelling deeply of toasted cumin and citrus, with a savory, warming taste.