Description
A hearty and flavorful Mediterranean chickpea soup that’s perfect for any time of year. Packed with protein and veggies, this soup embodies the essence of the Mediterranean diet.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (14 oz) diced tomatoes, with juices
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup fresh spinach, chopped
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, garlic, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
- Stir in the ground cumin and smoked paprika, cooking for an additional minute until fragrant.
- Add the diced tomatoes (with juices) and vegetable broth to the pot. Bring to a simmer.
- Stir in the chickpeas and simmer for 15-20 minutes, allowing the flavors to meld.
- Add the chopped spinach and cook for another 2-3 minutes, until wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or cilantro.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like zucchini or bell peppers for extra nutrition.
- For a heartier version, serve with whole grain bread.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5
- Sodium: 300
- Fat: 5
- Carbohydrates: 35
- Fiber: 10
- Protein: 10