Description
A warm and savory chickpea tomato soup that combines the earthiness of chickpeas with the vibrant acidity of fire-roasted tomatoes.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cups fresh spinach
Instructions
- In a large pot over medium heat, add olive oil.
- Incorporate chopped onions and minced garlic; sauté until onions turn translucent, about 5 minutes.
- Stir in the ground cumin and smoked paprika; allow these spices to cook for 1 minute.
- Pour in the canned diced tomatoes along with their juices; stir well to combine.
- Add your vegetable broth and chickpeas. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Finally, stir in fresh spinach and cook until wilted, which takes about 5 minutes before serving.
- Serve hot, garnished with fresh herbs or an extra drizzle of olive oil if desired.
Notes
For creaminess, blend a portion of the soup before serving. Adjust spice levels according to your preference.
