Spicy Chickpea Soup
Method
Sauté the Aromatics: Heat 1 tbsp extra virgin olive oil in a large saucepan over a medium heat. Add the diced onion and minced garlic. Sauté for 3–4 minutes until soft, translucent, and fragrant.
Add Spices and Chickpeas: Stir in the ground cumin and paprika, coating the onions and garlic. Cook for 1 minute to release the spices' flavours, then add the drained chickpeas and stir well.
Simmer the Soup: Pour in the vegetable stock and the 400 g tin of chopped tomatoes (with their juice). Stir to combine. Bring to the boil, reduce the heat, and simmer for 25 minutes, allowing the flavours to meld and the chickpeas to soften further.
Season and Serve: Taste and season with salt and freshly ground black pepper. Serve hot, garnished with chopped fresh coriander or a dollop of yoghurt for added creaminess, if desired.
This Spicy Chickpea Soup combines the hearty texture of chickpeas with bold spices like cumin and paprika. Simmered with tomatoes and broth, this warming soup offers a satisfying, nutritious meal with a touch of heat. Perfect for cozy nights! Spiced Red Pepper Soup
Nutrition Facts
Per serving
