Description
Discover a flavorful Mediterranean Chickpea Soup recipe that is hearty and comforting. Learn how to create this delicious dish packed with Mediterranean flavors.
Ingredients
- – 1 tbsp (15 ml) extra virgin olive oil
- – 1 small sweet potato, peeled and cut into small cubes
- – 1 large yellow onion, chopped
- – 2 celery stalks, chopped
- – 2 carrots, peeled and cut into rounds
- – 1 red bell pepper, cored and chopped
- – Kosher salt
- – 3 garlic cloves, minced
- – 1 tbsp (15 ml) grated fresh ginger, more or less to your liking
- – 2 15-ounce cans chickpeas, drained and rinsed
- – 1 tsp (5 g) coriander
- – 1 tsp (5 g) cumin
- – 3/4 tsp (4 g) turmeric
- – Dash red pepper flakes, Aleppo pepper
- – 1 15-ounce can crushed tomatoes
- – 6 cups (1440 ml) (1.4 liters) vegetable broth
- – Juice of 1 to 2 limes
- – 1 cup (240 ml) packed chopped fresh parsley
Instructions
- In a large Dutch oven, warm up 1 tablespoon of extra virgin olive oil on medium-high heat until it starts to shimmer.
- Add the diced sweet potatoes, chopped onions, celery pieces, carrot slices, and chopped red bell pepper. Sprinkle with kosher salt. Stir occasionally for 7 minutes or until the sweet potatoes become tender.
- Incorporate the minced garlic, grated ginger, chickpeas, and the spices. Continue to cook for an additional 5 minutes, stirring occasionally.
- Pour in the crushed tomatoes and vegetable broth. Allow the mixture to reach a boil for about 5 minutes, then lower the heat to medium-low. Partially cover the pot and let it simmer at medium-low heat for 25 minutes, allowing the flavors to blend together.
- Switch off the heat. Stir in the lime juice and chopped fresh parsley, adding a touch more fresh ginger if desired. Enjoy your meal!
Notes
- For enhanced flavor, consider roasting the sweet potatoes before adding to the soup.
- Adjust the ginger amount to your taste preference, as its intensity can vary.
- Customize spice levels by adding more red pepper flakes or Aleppo pepper for extra heat.
