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Introduction:
When you’re in need of a comforting and nutritious meal, this quick chickpea soup is a perfect choice. With simple ingredients, bold flavors, and the convenience of a 20-minute cook time, this recipe is a go-to for busy weeknights or when you want something healthy yet satisfying. Packed with protein, fiber, and vegetables, it’s the perfect balance of comfort and nourishment. Whether you're a seasoned cook or just starting, this recipe makes a delicious, wholesome meal that everyone will love.
Ingredients:
2 cans (15 oz each) chickpeas, drained and rinsed
1 medium onion, finely chopped
2 cloves garlic, minced
1 large carrot, diced
1 celery stalk, diced
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon paprika
4 cups vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley or cilantro (for garnish)
Lemon wedges (optional, for serving)
Instructions:
Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes, until the vegetables are soft and the onion is translucent.
Add garlic and spices: Stir in the minced garlic, cumin, turmeric, and paprika. Cook for another minute, allowing the spices to release their aroma.
Add chickpeas and broth: Pour in the vegetable broth and chickpeas. Bring the mixture to a simmer over medium-high heat.
Simmer the soup: Reduce the heat to low and let the soup simmer for about 10 minutes, allowing the flavors to meld together.
Season to taste: Add salt and pepper as needed. If you like a smoother texture, you can use an immersion blender to blend part of the soup or mash some of the chickpeas with the back of a spoon.
Serve and garnish: Ladle the soup into bowls. Garnish with fresh parsley or cilantro and serve with a wedge of lemon on the side for a zesty kick.
Tips for Serving and Storing:
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