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Spiced Chickpea Soup

A delightful blend of flavors that warms not just the belly but the soul, this Spiced Chickpea Soup is easy to make and filled with nutritious ingredients, perfect for family dinners or meal prepping.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons extra-virgin olive oil A rich, fruity oil that enhances the overall depth of flavor.
  • 1 medium yellow onion (diced) Providing sweetness and aromatic notes.
  • 3 cloves garlic (minced) Adding a pungent kick that complements the spices.
  • 1 tablespoon minced or grated fresh ginger Bringing warmth and brightness to the dish.
Spices
  • 1.5 teaspoons ground cumin A warm and earthy spice that is the heart of this recipe.
  • 1 teaspoon ground coriander Lends a citrusy undertone.
  • 1 teaspoon smoked paprika Infusing the soup with a gentle smokiness.
  • 0.5 teaspoon ground turmeric Imparts a subtle golden hue and health benefits.
  • 0.25 teaspoon ground cinnamon Offering a fragrant warmth.
  • 1 teaspoon Kosher salt (plus more to taste) To bring out all the flavors.
  • 1 teaspoon freshly ground black pepper Adding a touch of heat.
Vegetables and Main Ingredients
  • 4 cups diced and peeled butternut squash Sweet, creamy chunks that melt in your mouth.
  • 1 28-oz can fire-roasted diced tomatoes (or 2 14.5-oz cans) Juicy bites that add acidity and depth.
  • 3 cups cooked chickpeas (or 2 15-oz cans) Providing protein and a hearty texture.
  • 2 teaspoons Better than Bouillon vegetable base (or 3 cups of vegetable stock or broth) Essential for enhancing the soup's flavor.
Optional Garnishes
  • 1 bunch fresh cilantro For garnish, optional, bringing freshness and color.
  • 1 cup crispy chickpeas For garnish, optional, adding texture.

Method
 

Preparation
  1. In a large pot, heat the extra-virgin olive oil over medium heat. Listen for the gentle sizzle as it warms.
  2. Add the diced yellow onion, minced garlic, and grated ginger to the pot. Sauté until the onion turns translucent, about 3 minutes.
  3. Sprinkle in the ground cumin, ground coriander, smoked paprika, ground turmeric, and ground cinnamon. Stir the spices into the mixture and let them toast for about 30 seconds until fragrant.
  4. Toss in the diced butternut squash, fire-roasted diced tomatoes with their juices, and cooked chickpeas.
Cooking
  1. Pour in 3 cups of water and add in 2 teaspoons of vegetable bouillon base, followed by 1 teaspoon of Kosher salt and freshly ground black pepper.
  2. Bring this vibrant mixture to a gentle simmer.
  3. Let the soup cook uncovered for about 30 minutes, or until the butternut squash is tender.
Final Steps
  1. Use an immersion blender to puree the soup to your preferred consistency.
  2. Taste your soup and add additional salt and pepper if necessary.
  3. Serve hot, garnished with fresh cilantro and crispy chickpeas.

Notes

If you find the soup a bit too spicy, balance it out with a drizzle of honey or maple syrup. For a creamier soup, consider adding a splash of coconut milk just before serving. Feel free to experiment with additional herbs like basil or parsley for a different twist.