Description
A hearty and flavorful vegetarian soup packed with chickpeas and tomatoes, topped with aromatic cumin oil.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) chickpeas, rinsed and drained
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- 1 tablespoon cumin oil (for drizzling)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and smoked paprika, cooking for another minute until fragrant.
- Stir in the diced tomatoes and chickpeas, then pour in the vegetable broth.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Add ground cumin, salt, and pepper, adjusting to taste.
- Use an immersion blender to purée the soup for a smoother texture, if desired.
- Serve hot, drizzled with cumin oil and garnished with fresh cilantro.
Notes
For a spicier kick, add red pepper flakes while cooking. You can use fresh tomatoes instead of canned if you have them on hand.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg