Ingredients
- Base: olive oil, onion, garlic, carrots, celery, chickpeas, diced tomatoes, vegetable broth
- Seasonings: bay leaves, cumin, smoked paprika, coriander, red pepper flakes, salt, pepper
- Finish: spinach or kale, fresh lemon juice, fresh herbs
- Optional: bell pepper, zucchini, coconut milk, tahini, additional greens
Instructions
Sauté onion in olive oil until soft. Add garlic, carrots, celery; cook 4-5 minutes. Add spices, toast 1 minute. Add tomatoes, cook 2-3 minutes. Add chickpeas and broth, bring to boil, reduce to simmer. Cook covered 25-30 minutes. Mash one-third of chickpeas in pot to create creamy texture. Add greens, wilt 2-3 minutes. Add lemon juice, remove bay leaves, adjust seasonings. Serve garnished with herbs, olive oil, and crusty bread.
Notes
Mashing some chickpeas creates natural creaminess—don’t skip this! Add lemon at end for bright flavor. Use good olive oil for drizzling. Soup thickens as it sits—add liquid when reheating. Tastes better next day. Freezes beautifully 2-3 months. Customize with preferred vegetables and spices. Season generously—chickpeas need bold flavoring.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Simmering, One-Pot
- Cuisine: Mediterranean, Middle Eastern
- Diet: Vegan