Smoky Chickpea and Vegetable Soup

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

Ingredients

Quantity Unit Name Link Alternatives
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
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

Instructions

  1. 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.
  2. Add garlic, carrots, smoked paprika, and cumin. Cook for 2 minutes, stirring frequently so garlic doesn’t brown.
  3. 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.
  4. Add chickpeas, cover pot, and cook for an additional 10 minutes.
  5. 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.
  6. Add green beans and peas and simmer until vegetables are tender.

Prep Time: 50 minutes
Serving Size: 6-8 servings
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