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, drained and rinsed
- •1 teaspoon ground cumin
- •1/2 teaspoon smoked paprika
- •4 cups vegetable broth
- •1 tablespoon fresh lemon juice
- •1/4 cup fresh cilantro or parsley, chopped
- •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 and vegetable broth to the pot, bringing the mixture to a gentle boil.
- 4
Reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
- 5
Use an immersion blender to partially blend about one-third of the soup, leaving plenty of whole chickpeas for texture.
- 6
Stir in the lemon juice and fresh herbs, then season with salt and pepper to taste before serving hot.
💡 Chef tips
- For a creamier texture without dairy, blend half the soup instead of just a third.
- This soup tastes even better the next day as the cumin continues to infuse the broth; store in an airtight container in the fridge for up to 4 days.
- Add a handful of baby spinach at the very end of cooking for an extra boost of greens.
✅ How it should turn out
The finished soup should be golden-hued and fragrant with a deep, earthy cumin aroma, featuring a velvety broth punctuated by tender, bite-sized chickpeas.