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To make this cozy tomato chickpea soup, you'll need some key ingredients. Here’s what you should gather: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 can (14 oz) diced tomatoes, with juices - 2 cups vegetable broth - 1 can (15 oz) chickpeas, drained and rinsed - 1 bay leaf - Salt and pepper to taste - 2 cups fresh spinach or kale - Fresh basil or parsley for garnish - Crusty bread for serving These ingredients blend well to create a hearty meal. The chickpeas add protein, making it filling and nutritious. You can boost the flavor of your soup with a few optional additions. Consider these: - A squeeze of lemon juice for brightness - Red pepper flakes for heat - A dash of balsamic vinegar for depth - Other veggies, like bell peppers or zucchini Feel free to get creative! These ingredients can change the soup's taste and make it even more special. Choosing fresh produce makes a big difference. Here are some tips: - Onions: Look for firm, dry onions with no soft spots. - Garlic: Choose heads that feel heavy and have tight skin. - Carrots and Celery: Pick ones that are crisp and vibrant in color. - Spinach or Kale: Select leaves that are bright green and free from wilting. When you select fresh ingredients, you ensure your soup is full of flavor and nutrition. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 can (14 oz) diced tomatoes, with juices - 2 cups vegetable broth - 1 can (15 oz) chickpeas, drained and rinsed - 1 bay leaf - Salt and pepper to taste - 2 cups fresh spinach or kale - Fresh basil or parsley for garnish - Crusty bread for serving Now, dice the onion, carrot, and celery. This mix adds flavor and texture. Mince the garlic for a strong taste. Start by heating olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté these for about 5 minutes. You want the veggies to soften. Next, stir in the minced garlic, ground cumin, and smoked paprika. Cook for 2 more minutes. This step wakes up the spices and fills your kitchen with a warm aroma. Pour in the diced tomatoes, with their juices, and vegetable broth. Add the chickpeas and bay leaf. Bring everything to a simmer. After that, lower the heat and let it simmer for 20 minutes. This time allows the flavors to blend. Remove the bay leaf after cooking. Stir in the fresh spinach or kale until it wilts. Season the soup with salt and pepper to your taste. Serve the soup hot. Garnish with fresh basil or parsley for a burst of color. Pair it with some crusty bread for a complete meal. Enjoy this cozy dish! To boost the taste of your cozy tomato chickpea soup, try adding fresh herbs. Fresh basil or parsley adds brightness. You can also mix in a splash of lemon juice for a zing. Spices are key too. Try more smoked paprika or a pinch of cayenne for heat. A dash of balsamic vinegar can deepen the flavor. Don't forget to taste as you go. Adjust salt and pepper to suit your palate. Start by sautéing your base well. This builds flavor. Use medium heat to soften onions, carrots, and celery. Stir often to avoid burning. Let your soup simmer gently. This allows flavors to meld. If you want a creamy texture, blend some of the soup after cooking. You can use an immersion blender for ease. One common mistake is not seasoning enough. Don’t skip tasting your soup as it cooks. Always add salt or spices gradually. Another mistake is overcooking the greens. Add spinach or kale just before serving. This keeps them vibrant and fresh. Finally, don’t rush the simmering. Give your soup time to develop flavor. Patience is key to a rich, cozy soup. Pro Tips Use Fresh Herbs: Fresh basil or parsley not only enhances the flavor but also adds a vibrant touch to your soup. Customize the Veggies: Feel free to add other vegetables like bell peppers or zucchini to increase the nutritional value and flavor. Adjust the Consistency: If you prefer a creamier soup, blend a portion of the soup and stir it back in for a richer texture. Storage Tips: This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Just reheat when ready to serve! {{image_2}} If you want to keep this soup vegetarian or vegan, you’re in luck! The base of this soup is already plant-based. Just use vegetable broth instead of chicken broth. You can skip the cheese or cream to keep it vegan. This soup is rich in flavor without any animal products. This cozy soup is naturally gluten-free! The main ingredients, like chickpeas and vegetables, are safe for those who avoid gluten. Just ensure your vegetable broth is gluten-free. Check the label if you buy store-bought broth. You don’t need any flour or gluten to make this soup hearty and satisfying. Feel free to get creative with your ingredients! You can swap chickpeas for lentils or white beans. Each option will give the soup a different texture and taste. If you want a spicy kick, add diced jalapeños or a pinch of cayenne pepper. For a fresh twist, try adding lemon juice or zest. You can also use different greens, like Swiss chard or arugula, for unique flavors. Each swap can change the soup in exciting ways! To keep your cozy tomato chickpea soup fresh, let it cool first. Once cooled, pour it into an airtight container. Make sure to remove any bay leaves. Store it in the fridge for up to four days. Label the container with the date, so you know when you made it. Freezing is a great way to save soup for later. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal the bags tightly and label them with the date. You can freeze the soup for up to three months. This makes meal prep easy! When you're ready to enjoy your soup, thaw it overnight in the fridge if frozen. To reheat, pour the soup into a pot over medium heat. Stir it often to avoid sticking. If it seems thick, add a splash of broth or water. Heat until it's nice and warm. You can also use a microwave, but stir every minute for even heating. Enjoy your flavorful soup again! Yes, you can use fresh tomatoes. Choose about 6 medium tomatoes for this soup. First, peel and chop them. Then, add them to the pot with the same cooking steps. Fresh tomatoes will give the soup a different taste. They can be sweeter and more vibrant. Just ensure they are ripe for the best flavor. To make the soup creamy, use an immersion blender. Blend the soup directly in the pot until smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender. Always allow the soup to cool slightly before blending. This step prevents splashes and burns. Blend until you reach your preferred creaminess. This soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. Allow it to cool completely before sealing. If you want it to last longer, consider freezing. In the freezer, it can last up to 3 months. Just remember to thaw it in the fridge before reheating. In this post, I shared how to make a cozy tomato chickpea soup. You learned about essential and optional ingredients, plus tips for picking fresh produce. I included step-by-step instructions for preparing and cooking, along with serving ideas. You found tips to enhance flavor and avoid mistakes. Variations like vegan and gluten-free options let you customize the soup, while storage tips ensure it stays fresh. Making this soup is easy and fun. Embrace your kitchen skills and enjoy a tasty, warm meal!

Cozy Tomato Chickpea Soup

A warm and comforting soup made with tomatoes, chickpeas, and fresh greens.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (14 oz) diced tomatoes, with juices
  • 2 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 leaf bay leaf
  • to taste salt and pepper
  • 2 cups fresh spinach or kale
  • for garnish fresh basil or parsley
  • for serving crusty bread

Instructions
 

  • In a large pot, heat the olive oil over medium heat.
  • Add the diced onion, carrot, and celery. Sauté for about 5 minutes, until the vegetables are soft.
  • Stir in the minced garlic, ground cumin, and smoked paprika. Cook for an additional 2 minutes until fragrant.
  • Pour in the diced tomatoes (with juices) and vegetable broth. Add the chickpeas and bay leaf. Bring to a simmer.
  • Reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
  • Remove the bay leaf and stir in the fresh spinach or kale until wilted. Season with salt and pepper to taste.
  • Serve hot, garnished with fresh basil or parsley and accompanied by crusty bread.

Notes

Serve with crusty bread for a complete meal.
Keyword chickpeas, soup, tomato, vegan