chickpea vegetable soup

With zucchini, red peppers, carrots, tomatoes and a mix of fragrant dried spices, this vegan chickpea harissa vegetable soup is spicy and satisfying.

Chickpea Harissa Vegetable Soup

olive oil

yellow onion, roughly chopped

carrots,

red bell pepper, diced

garlic cloves,

harissa

cumin

paprika

salt

black pepper

tomatoes

vegetable broth

water

zucchini,

chickpeas,

parsley

Heat the oil in a large saucepan over medium heat. Add the onions and carrots and sauté for 4 minutes until the onions start to soften. Add the peppers and continue cooking for 2-3 minutes.

Add the garlic, harissa, cumin, paprika, salt and pepper and sauté for 1-2 minutes until fragrant.

Pour in the tomatoes, vegetable broth and water and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.

Add the zucchini and chickpeas and continue simmering for 10 minutes, letting the soup thicken slightly.

Divide the soup into bowls and top with chopped parsley before serving.

Such a satisfying mix of veggies with a great flavor. Loved it!

Comforting and nutritious, this chickpea soup is filled with sweet potatoes, vegetables, and warm spices. It&#39;s even better the next day, making it a delicious make-ahead meal. I&#39;ve got all the tips for using dried chickpeas instead of canned, and instructions for a hands-off slow cooker version, too!

Easy Mediterranean Chickpea Soup Recipe

Extra virgin olive oil

potato,

yellow onion, (chopped)

celery stalks, (chopped)

red bell pepper, (cored and chopped)

Kosher salt

garlic cloves, (minced)

grated fresh ginger, (more or less to your liking)

coriander

turmeric

red pepper flakes, (I used Aleppo pepper)

limes

In a large Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sweet potatoes, onions, celery, carrots, and bell peppers. Season with kosher salt. Cook, tossing regularly, for 7 minutes or until the sweet potatoes have softened. Add the garlic, ginger, chickpeas, and spices. Cook for another 5 minutes, tossing regularly.

Add the crushed tomatoes and broth. Bring to a boil for 5 minutes, then reduce the heat to medium-low. Cover the pot part-way and cook over medium-low heat for 25 minutes or until the flavors meld.

Turn the heat off. Add the lime juice and fresh cilantro or parsley, and a little more fresh ginger. Enjoy!

https://content.jwplatform.com/videos/weEiQzEp.mp4

Easy chickpea soup with vegetables, fresh herbs, and lime juice

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Chickpea Harissa Vegetable Soup

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Top 2 chickpea vegetable soup recipes from across the web

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Chickpea Harissa Vegetable Soup

Easy Mediterranean Chickpea Soup Re...

The most viewed chickpea vegetable soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine