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Easy Vegan Chickpea Soup Recipe

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Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 3 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 2 cans 15 ounces each chickpeas, drained and rinsed
  • 1 can 14 ounces diced tomatoes
  • Salt and pepper to taste
  • Fresh parsley or cilantro chopped, for garnish

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  • Add the minced garlic, diced carrots, and celery to the pot. Cook for another 5 minutes, or until the vegetables are tender.
  • Stir in the ground cumin, ground coriander, and smoked paprika, and cook for 1 minute to toast the spices.
  • Pour in the vegetable broth, chickpeas, and diced tomatoes. Bring the soup to a simmer, then reduce the heat to low and let it simmer for 20-25 minutes to allow the flavours to meld together.
  • Use an immersion blender to blend part of the soup until smooth, leaving some chickpeas and vegetables intact for texture. Alternatively, transfer a portion of the soup to a blender and blend until smooth, then return it to the pot.
  • Season the soup with salt and pepper to taste. If the soup is too thick, you can add more vegetable broth or water to reach your desired consistency.
  • Serve the vegan chickpea soup hot, garnished with freshly chopped parsley or cilantro.