Spiced Chickpea and Vegetable Soup (Printable)

Warming soup with roasted chickpeas, vegetables, and aromatic spices. Vegan and gluten-free comfort food.

# What You'll Need:

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

→ Broth & 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 chopped fresh cilantro or parsley

# How to Make It:

01 - Preheat oven to 400°F. Toss drained chickpeas with olive oil, smoked paprika, cumin, and 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 spices for 1 minute, stirring constantly, until fragrant.
05 - Add canned diced tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender and flavors meld.
06 - Stir in kale or spinach and half of the roasted chickpeas. Simmer for an additional 5 minutes until greens are wilted and vegetables are completely tender.
07 - Add fresh lemon juice to the soup and adjust seasoning with salt and black pepper to taste.
08 - Ladle soup into serving bowls. Top each portion with remaining roasted chickpeas and garnish generously with chopped fresh cilantro or parsley.

# Expert Tips:

01 -
  • The roasted chickpeas become addictively crispy, like savory croutons you can actually bite through without guilt.
  • It comes together in under an hour, making it perfect for those evenings when you want something that tastes like you tried harder than you actually did.
  • The spice blend is warm and inviting without being aggressive, so even cautious eaters tend to come back for seconds.
02 -
  • Drain and rinse your canned chickpeas thoroughly—the liquid they come in can make your soup cloudier than you want, and rinsing removes excess sodium that can throw off your seasoning.
  • The magic happens when you roast the chickpeas separately instead of just dumping them in the pot, because crispy texture against creamy broth is what makes this soup memorable rather than just warm.
03 -
  • Check your vegetable broth before adding it—good broth makes a noticeable difference, while watery or overly salty broth will require adjustment at the end.
  • If your soup tastes flat after simmering, a squeeze of fresh lemon juice or a pinch of salt usually brings everything into focus faster than you'd think.
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