Smoky Chickpea and Vegetable Soup

On a cold wintry day, nothing hits the spot better than a warm bowl of savory soup.


  • 2 tablespoons water
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 large carrot, diced
  • ¼ - ½ teaspoon smoked paprika
  • ¾ teaspoon ground cumin
  • 4 cups low-sodium vegetable broth
  • 1 (14.5 oz) can diced tomatoes
  • ⅓ cup uncooked red lentils
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 (14.5 oz) can chickpeas, drained and rinsed
  • ½ cup green beans, fresh or frozen
  • ½ cup frozen peas


  • In a large pot, heat water over medium heat. Add onions and cook until soft, about 5 minutes. If the pan starts to brown, add 2 additional tablespoons of water.
  • Add garlic, carrots, smoked paprika, and cumin. Cook for 2 minutes, stirring frequently so garlic doesn’t brown.
  • Add the broth, diced tomatoes, red lentils, thyme, bay leaves, and salt and bring to a boil. Cover the pot and reduce the heat to a simmer. Cook for 10 minutes.
  • Add chickpeas, cover pot, and cook for an additional 10 minutes.
  • Take out the bay leaves, and then transfer 2 cups of the soup to a blender and puree until smooth. Add the pureed soup back in the pot and stir.
  • Add green beans and peas and simmer until vegetables are tender.

Ready in about 50 minutes
Makes 6-8 servings

About the Author

Daniel Velez

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