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Spiced Chickpea Soup
Hearty, flavorful Spiced Chickpea Soup is a nourishing plant-based comfort food packed with tender chickpeas, butternut squash, and warming spices. Whip up this easy, vegan recipe for cozy weeknight dinners or meal prep.
Servings: 6 Servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced
- 3 garlic cloves minced
- 1 tablespoon minced or grated fresh ginger
- 1 ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- 4 cups diced and peeled butternut squash
- 1 28- oz can fire-roasted diced tomatoes or 2 14.5-oz cans
- 3 cups cooked chickpeas or 2 15-oz cans
- 2 teaspoons Better than Bouillon vegetable base or 3 cups of vegetable stock or broth
- 1 teaspoon Kosher salt plus more to taste
- 1 teaspoon freshly ground black pepper
- Fresh cilantro for garnish, optional
- Crispy Chickpeas [recipe here] for garnish, optional
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger and sauté until the onion is translucent, about 3 minutes. Sprinkle in the cumin, coriander, smoked paprika, turmeric, and cinnamon and stir. Toast the spices for 30 seconds.
- Add the butternut squash, diced tomatoes, chickpeas, 3 cups of water, bouillon base, salt, and pepper. Bring to a simmer and cook until the squash is tender, about 30 minutes.
- Use an immersion blender to puree the soup to your liking. I prefer my soup to be slightly chunky.
- Season to taste with more salt and pepper if needed. Serve hot, garnished with cilantro and crispy chickpeas.
Video
Notes
Storage Directions
- Refrigeration: Allow soup to cool completely, then transfer to an airtight container and store in the fridge for up to 4 days.
- Freezing: Freeze cooled soup in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop until heated through.
- Reheating: Warm on low heat on the stovetop, stirring occasionally. Add a splash of water or broth if needed to adjust the consistency.
- Toast the spices. When adding the cumin, coriander, smoked paprika, turmeric, and cinnamon to the oil, sauté for 30 seconds to release the essential oils and deepen the flavor.
- Blending alternatives. Don't have an immersion blender? You can also use a stand blender. Carefully transfer the soup, vent the lid, and pulse until you've reached your ideal consistency.
- Evenly cut squash. Cut the butternut squash into uniform pieces to ensure even cooking and smooth blending.
- Control texture. Use an immersion blender to adjust the soup to your liking–slightly chunky for heartiness or fully pureed for a silky, creamy finish.
- Balance acidity. If the tomatoes taste too tangy after pureeing, add a small pinch of cane sugar or a splash of maple syrup to balance the flavors.
- Add toppings. Garnish with fresh cilantro, crispy chickpeas, a dollop of vegan sour cream, a swirl of tahini, or a sprinkle of your favorite dairy-free cheese for extra creaminess.
- Make ahead. Soup flavors deepen the longer it sits. Make a day in advance, then reheat gently on the stovetop.
Nutrition
Calories: 264kcal | Carbohydrates: 43g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 611mg | Potassium: 630mg | Fiber: 10g | Sugar: 10g | Vitamin A: 10663IU | Vitamin C: 25mg | Calcium: 142mg | Iron: 4mg