Spiced Chickpea and Vegetable Soup (Printable)

Hearty bowl of roasted chickpeas and seasonal vegetables in fragrant spiced broth, ready in under an hour.

# What Goes In:

→ Roasted 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 fresh kale or spinach
13 - 1 can (14 oz) diced tomatoes

→ Broth and 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 Make It:

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

# Expert Advice:

01 -
  • The roasted chickpeas stay wonderfully crispy even after the soup simmers, giving you that textural surprise in every spoonful.
  • You can have it ready in under an hour, which means weeknight dinners don't feel like a production.
  • It's naturally vegan and gluten-free without tasting like it's missing anything important.
02 -
  • If you skip the roasting step for the chickpeas, they'll be soft and will disintegrate into the broth—the whole point is that textural contrast, so don't rush it.
  • Taste the broth before you add salt; many store-bought vegetable broths are already fairly salty, and you might not need much more.
03 -
  • Don't skip shaking the chickpeas halfway through roasting—they'll brown unevenly and some will stay soft if you don't.
  • If you're sensitive to spice heat but like the flavor, use just a pinch of cayenne or leave it out entirely; the other spices carry all the warmth you need.
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