Easy Mediterranean Chickpea Soup
Comforting and nutritious, this chickpea soup is filled with sweet potatoes, vegetables, and warm spices. It's even better the next day, making it a delicious make-ahead meal. I've got all the tips for using dried chickpeas instead of canned, and instructions for a hands-off slow cooker version, too!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- Extra virgin olive oil
- 1 small sweet potato, (peeled and cut into small cubes)
- 1 large yellow onion, (chopped)
- 2 celery stalks, (chopped)
- 2 carrots, (peeled and cut into rounds)
- 1 red bell pepper, (cored and chopped)
- Kosher salt
- 3 garlic cloves, (minced)
- 1 tbsp grated fresh ginger, (more or less to your liking)
- 2 15- ounce cans chickpeas, (drained and rinsed)
- 1 tsp coriander
- 1 tsp cumin
- 3/4 tsp turmeric
- Dash red pepper flakes, (I used Aleppo pepper)
- 1 15- ounce can crushed tomatoes
- 6 cup vegetable broth
- Juice of 1 to 2 limes
- 1 cup packed chopped fresh parsley
Instructions
- 1
In a large Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sweet potatoes, onions, celery, carrots, and bell peppers. Season with kosher salt. Cook, tossing regularly, for 7 minutes or until the sweet potatoes have softened. Add the garlic, ginger, chickpeas, and spices. Cook for another 5 minutes, tossing regularly.
- 2
Add the crushed tomatoes and broth. Bring to a boil for 5 minutes, then reduce the heat to medium-low. Cover the pot part-way and cook over medium-low heat for 25 minutes or until the flavors meld.
- 3
Turn the heat off. Add the lime juice and fresh cilantro or parsley, and a little more fresh ginger. Enjoy!