Description
A hearty and nourishing chickpea and white bean soup, perfect for warm evenings. This simple recipe combines legumes for a creamy, protein-rich experience.
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 can white beans, drained and rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until the vegetables are soft.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the chickpeas, white beans, diced tomatoes (with juice), vegetable broth, dried thyme, and paprika.
- Season with salt and pepper to taste, and bring the soup to a simmer.
- Reduce the heat and let it cook for about 20-30 minutes, allowing the flavors to meld.
- Adjust seasoning if necessary, and serve hot, garnished with fresh parsley if desired.
Notes
For a thicker soup, reduce the amount of broth or add more beans. Experiment with spices like cumin or chili flakes to enhance flavor.
