Marry Me Chickpea Soup
A warm, hearty chickpea soup filled with vibrant vegetables and a hint of citrus, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 can chickpeas, drained and rinsed Canned chickpeas save time.
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups spinach Fresh spinach used here.
- 1 Juice of 1 lemon
Instructions
Preparation
- In a large pot, heat a drizzle of olive oil over medium-high heat.
- Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
- Toss in the minced garlic, cumin, and paprika. Cook for another minute.
- Stir in the rinsed chickpeas, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for about 20 minutes.
- After the soup has simmered, add the spinach and cook until just wilted, about 2-3 minutes.
- Stir in the lemon juice and season with salt and pepper to taste.
Serving
- Serve the soup hot, garnished with a sprinkle of fresh herbs if desired.
Notes
Could be served with crusty bread, a fresh salad, or a light sandwich. Pairs well with white wine or sparkling water.