Description
Earthy chickpeas and caramelized garlic mingle in a fragrant broth spiced with cumin and paprika. Partially blended for a creamy swirl, it’s finished with tangy lemon juice for a refreshing lift.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1 can chickpeas (15 ounces) drained and rinsed
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, minced garlic, diced carrots, and diced celery, and sauté until the vegetables are softened, about 5 minutes.
- Stir in the ground cumin, smoked paprika, and ground turmeric, and cook for another minute until fragrant.
- Add the drained chickpeas, vegetable broth, and bay leaf, then bring the soup to a boil.
- Reduce the heat to low and simmer for 20 minutes to allow the flavors to meld.
- Remove the bay leaf, then use an immersion blender to puree part of the soup for a creamier texture, or transfer half to a blender and return it to the pot.
- Stir in the lemon juice and adjust salt and pepper to taste.
- Ladle the soup into bowls and serve hot.
Notes
- For a creamier texture, blend half of the soup.
- You can use dried chickpeas soaked overnight instead of canned.
- Adjust the garlic and spices according to your taste preferences.
- Leftovers can be stored in the refrigerator for up to 3 days.