A warm and cozy, easy to make Chickpea Vegetable Soup that screams all things comfort food. This simple gluten free and dairy free recipe made with veggies like tomatoes, potatoes, beans and spices makes for a hearty lunch or dinner any time of the year. 

Yes. Gimme bowls and bowls and bowls of nothing but comfort, please. Because vegetarian, dairy free and gluten free comfort food is what chilly Friday nights in the middle of February when it’s just about too cold to do anything else are all about. Soup + Movie Nights = Yes. 

And this easy vegetable soup recipe couldn’t be easier to make. And that is also why I love it so much because easy veggie-packed dinner recipes on a weekend are my everything. All that veggie goodness gets roughly chopped and it all goes into the pot. So easy and so ready in no time is my everything. 

This can be your everything too… in less than an hour! 

This recipe is completely gluten free, vegan, dairy free, egg free, soy free, nut free and yeast free. There are about 4 servings of vegetables per portion.

Serves 6

Easy to Make Chickpea Vegetable Soup

A warm and cozy, easy to make Chickpea Vegetable Soup that screams all things comfort food. This simple gluten free and dairy free recipe made with veggies like tomatoes, potatoes, beans and spices makes for a hearty lunch or dinner any time of the year.

20 minPrep Time

30 minCook Time

50 minTotal Time

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Ingredients

• 2 tablespoons olive oil
• 1 cup onion, chopped (about 1 small-medium onion)
• 2 cups chopped bell pepper (about 1 large pepper)
• 1 cup chopped carrots (about 1 medium carrot)
• 2 cups chopped potatoes (about 1-2 medium potatoes scrubbed and not peeled)
• 2 cloves garlic, peeled and minced or finely grated
• 2 teaspoons smoked paprika
• 2 teaspoon Italian spice blend
• 1 teaspoon ground cumin
• 1 teaspoon dried dill
• Pinch of red pepper flake (optional but recommended)
• 1/2 teaspoon fine sea salt, or to taste
• Fresh ground pepper, or to taste
• 1 28 oz can whole tomatoes with the juices
• 1 cup canned chickpeas, drained, rinsed and patted dry*
• 4 cups roughly chopped kale
• 4 cups (or a 941 mL carton) no-salt added vegetable stock (either Homemade Vegetable Stock or store bought)
• Optional: freshly chopped cilantro, fresh squeezed lemon juice, sprinkle red pepper flakes or hot sauce for serving

Instructions

1. Heat oil in a large soup pot over medium heat. Add the onions and cook, stirring frequently, until the onions are soft and just translucent. Add the peppers, carrots and potatoes. Cook stirring frequently for about 5 minutes.
2. Add the garlic to pot along with the other spices (paprika, Italian spice blend, cumin and dill) salt and a couple grinds of black pepper. Cook until fragrant, about 1 minute.
3. Add the tomatoes and all their juices to the pot. Stir to incorporate and make sure scrape any browned bits off the bottom of the pot, if any. You can break up the large tomatoes with a wooden spoon, if you prefer. Stir in the vegetable stock.
4. Add the chickpeas and chopped kale. Continue to stir until kale becomes wilted.
5. Bring soup to a gentle boil (raising the heat to medium-high then reducing the heat back to medium to maintain a gentle boil) and cook until the potatoes are soft, 20-25 minutes. Season with additional salt and pepper, if needed.
6. Serve with freshly chopped cilantro, fresh squeezed lemon juice, sprinkle red pepper flakes or hot sauce.

Notes

This soup freezes amazingly well so I would suggest any leftovers after about 2 days or so go right into the freezer and saved for another chilly night.

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NOURISHED. | www.nourishedtheblog.com | 2017

MORE ABOUT THIS CHICKPEA VEGETABLE SOUP RECIPE… 

And really any combination of vegetable you have on hand works for this soup. The recipe calls for carrots and celery and kale and peppers and potatoes but anything from cabbage to zucchini to broccoli to really just about anything else. 

The spices in this soup. Probably my favourite thing about every spoonful of this soup. Cumin, Italian blend, dill, smokey paprika. It’s surprisingly good. Warm and smokey meets bright and earthy. And I will admit it’s most likely isn’t everyone’s go-to combo from the spice cupboard but its one that is highly recommended from this girl when it comes to jazzing up your next soup!

I prefer a homemade vegetable stock for this soup but you can definitely use a box of stock or what-not when you’re in a pinch. But homemade vegetable stock takes this soup to a whole other level. Because homemade is always best. 

I prefer chickpea in this soup but I bet just about any other type of bean, legume or grain would work as well. This recipe calls for only about 1 cup of chickpeas. If you have extras leftover from opening a can or cooking up your own planning to make Roasted Vegetable Grain Bowls, Crispy Roasted Chickpeas or Vegetarian Stuffed Peppers later in the week are all awesome ways to prevent any leftover chickpeas from going to waste.

And if you think you’d like this Chickpea Vegetable Soup I know you will L.O.V.E. my Easy Veggie Cabbage Soup. 

A LITTLE BIT MORE ABOUT THIS CHICKPEA VEGETABLE SOUP…

This soup was originally inspired by one of those Friday night clean-out-the-fridge moments. You know, where you discover you have the most random assortment of produce in your fridge and pretty much have no choice but to make a throw everything in the pot and hope for the best type of meals. 

Sometimes that strategy doesn’t always turn out, but sometimes it’s real good. And isn’t that just the best?

Easy to Make Chickpea Vegetable Soup – case and point. 

But we’ve all been there. It’s Friday night. It’s been a long week and you look forward to nothing else but relaxing all night long. The dinner menu board reads leftovers and you have nothing but cheesy movies planned for the next 4 hours. You open the fridge to realize you ate the real leftovers for lunch and the only in the fridge is some floppy carrots, flimsy celery, droopy kale, the remainder of a can of chickpeas and a nearly mushy pepper. 

Not the best scene. (Please tell me I’m not the only one who has such a sad looking fridge at the end of the week… and it still willing to not let all those remaining vegetables go to waste?)

But carrots and kale and a little bit of pepper and chickpea together with that cumin, paprika and dill combo I talked about above with about 35 minutes of mingling together results in a big bowl of comfort. 

Some people look at me like I’m crazy when I can have soup for dinner (I mean, the hubs looks at me like I’m crazy when I can have ‘just soup’ for dinner because soup is lunch and not dinner). And yes sometimes that’s true but tonight it’s all about this super hearty soup – starchy vegetables, beans/legumes/chickpeas, warm spices and I would say toast on the side and lots of cozy-ing up on the couch for movie time is just about the perfect meal. 

I hope you like this recipe as much as I do! If you give this Chickpea Vegetable Soup a try let me know in the comments below and be sure to share a picture on social media using the tags @nourishingblog and #alwaysnourished. I love to see what you’re cooking!

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