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Easy to Make Chickpea Vegetable Soup

Easy to Make Chickpea Vegetable Soup


  • Author: Rebecca | Always Nourished
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 1x

Description

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.


Scale

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 12 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.