Smoky Chickpea Tomato Hearty Soup (Printable Version)

Smoky chickpea and tomato soup with smoked paprika, kale, and lemon for hearty, vegan, gluten-free comfort.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced

→ Spices & Seasonings

06 - 1 1/2 teaspoons smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon chili powder
09 - 1/4 teaspoon ground black pepper
10 - 1 teaspoon salt or to taste
11 - 1/4 teaspoon crushed red pepper flakes, optional

→ Main Ingredients

12 - 1 can (28 ounces) diced tomatoes, with juices
13 - 1 can (15 ounces) chickpeas, drained and rinsed
14 - 4 cups vegetable broth
15 - 1 bay leaf

→ Finishing Touches

16 - 2 cups chopped kale or spinach
17 - Juice of 1/2 lemon
18 - 2 tablespoons chopped fresh parsley, optional

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 6 to 7 minutes until vegetables are softened.
02 - Add minced garlic, smoked paprika, cumin, chili powder, black pepper, salt, and red pepper flakes if using. Stir and cook for 1 minute until fragrant.
03 - Pour in diced tomatoes with juices, chickpeas, vegetable broth, and add the bay leaf. Mix well to combine.
04 - Bring mixture to a boil, then reduce heat to low. Simmer uncovered for 25 minutes, stirring occasionally.
05 - Remove the bay leaf and discard. Stir in chopped kale or spinach and cook for 2 to 3 minutes until greens are wilted.
06 - Incorporate lemon juice and adjust the seasoning as needed. Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • Its incredibly forgiving and comes together faster than you can decide what to watch for dinner
  • The smoky spices transform humble canned chickpeas into something that feels like a restaurant meal
  • Leftovers taste even better the next day when the flavors have had time to deepen
02 -
  • Adding the lemon juice at the end is absolutely essential, it transforms the flavor from flat to vibrant
  • The soup needs at least 20 minutes of simmering time for the chickpeas to absorb the smoky spices
  • Do not skip the bay leaf, even though it seems small, it adds a subtle depth you will notice when it is missing
03 -
  • Make a double batch and freeze portions for those nights when cooking feels impossible
  • Let the soup sit for 10 minutes off the heat before serving to let the flavors marry

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