Description
A cozy and nourishing Mediterranean chickpea soup packed with vegetables, warm spices, and bright citrus flavors. This hearty one-pot meal is both comforting and refreshing.
Ingredients
3 tablespoons extra virgin olive oil
1 small sweet potato, peeled and diced
1 large yellow onion, chopped
2 celery stalks, chopped
2 carrots, sliced
1 red bell pepper, chopped
Salt to taste
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 cans chickpeas, drained and rinsed
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon turmeric
Pinch of red pepper flakes
1 can crushed tomatoes
6 cups vegetable broth
Juice of 1 to 2 limes
1 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium-high heat. Add sweet potato, onion, celery, carrots, and red bell pepper. Season lightly with salt and cook for about 7 minutes, stirring often, until vegetables begin to soften.
- Stir in garlic, ginger, chickpeas, coriander, cumin, turmeric, and red pepper flakes. Cook for about 5 minutes until fragrant and well combined.
- Add crushed tomatoes and vegetable broth. Bring to a gentle boil and cook for about 5 minutes.
- Reduce heat to medium-low, partially cover, and simmer for about 25 minutes until sweet potatoes are tender.
- Remove from heat and stir in lime juice and chopped parsley. Taste and adjust seasoning as needed before serving.
Notes
Add spinach or kale near the end for extra greens.
Substitute butternut squash for sweet potato for a different flavor.
Stir in cooked rice or small pasta for a heartier soup.
Blend part of the soup for a creamier texture.
Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 9 g
- Cholesterol: 0 mg
