Garbanzo bean soup (chickpea soup) with vegetables is made from inexpensive kitchen basics, ready in 40 minutes, and loaded with nutritious fiber, protein, and nutrients! It's gluten-free, vegan, & can be made using a stove, Instant Pot, or Crockpot!
2(15 ounce) cans of garbanzo beans,drained and rinsed
1(14.5 ounce) can of diced tomatoes,in their juices
4 to 5cupsvegetable broth
3cupsof fresh or frozen spinach
1teaspoonof cumin
1teaspoonof chili powder
½ teaspoondried oregano
½ teaspoondried thyme
Salt and pepper to taste
¼ cupof chopped fresh parsley,more to garnish
Juice of ½ lemon
Instructions
In a large pot with a lid, heat the olive oil and sauté the onion until translucent. Then add the garlic, the carrots, and the celery. Mix well and cook for 5 minutes.
Add the can of diced tomatoes, chickpeas, 4 cups of broth, spices, dry herbs, and salt and pepper. Mix well, bring to boil, cover and reduce the heat to a simmer for 20 minutes or until the carrots are soft.
When ready, add the parsley and lemon juice. Mix well and adjust salt level if needed.
Serve hot with wedges of the other half of lemon and sprinkle on more parsley.
Video
Notes
To make this soup more filling, you can also add a cup of uncooked orzo in step 2.
Cut the vegetables evenly: So they cook evenly within the soup.
For thinner soup: Add more vegetable broth or water to your desired consistency. Adjust the seasonings accordingly.
For creamy chickpea soup: Blend a portion of the chickpeas (and optionally carrots) and broth either in a blender or directly in the soup pot using an immersion blender.
For more flavor: Bloom the herbs and spices with the sauteing veg until fragrant before adding the ‘wet’ ingredients.