Description
Discover how to make a hearty Mediterranean Chickpea Soup that is packed with flavors of the Mediterranean region. Perfect for a cozy night in!
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
- – Salt
- – 3 garlic cloves, minced
- – 1 tbsp (15 ml) grated fresh ginger, more or less to your liking
- – 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- – 1 tsp (5 g) coriander
- – 1 tsp (5 g) cumin
- – 3/4 tsp (4 ml) turmeric
- – Dash red pepper flakes (use Aleppo pepper)
- – 1 can (15 oz / 425 g) crushed tomatoes
- – 6 cups (1.4 L) vegetable broth
- – Juice of 1 to 2 limes
- – 1 cup (240 ml) packed chopped fresh parsley
Instructions
- In a large Dutch oven, warm up the extra virgin olive oil on medium-high heat until it starts to shimmer but isn’t yet smoking.
- Introduce the sweet potatoes, onions, celery, carrots, and bell peppers. Sprinkle with salt.
- Sauté, stirring frequently, for about 7 minutes until the sweet potatoes are tender.
- Add in the garlic, ginger, chickpeas, and spices. Continue to sauté, stirring frequently, for an additional 5 minutes.
- Pour in the crushed tomatoes and vegetable broth. Allow the mixture to reach a boil for 5 minutes, then lower the heat to medium-low.
- Place the lid partially on the pot and let it simmer on medium-low for 25 minutes, allowing the flavors to blend.
- Switch off the heat. Stir in the lime juice and fresh parsley, along with a bit more ginger.
- Serve and enjoy!
Notes
- Consider enhancing the flavor by roasting the sweet potatoes in the oven before adding them to the soup.
- Adjust the ginger amount to your liking for an added kick to the dish.
- Customize the spice level by adding more red pepper flakes or Aleppo pepper for a personalized touch.
