Chickpea Soup

This Vegan Lebanese Chickpea Soup is a hearty and flavorful dish, perfect for a warm meal. Infused with spices and fresh herbs, it offers a comforting taste of Lebanon in every spoonful.

Ingredients

• Canned chickpeas - 400 grams (drained and rinsed)
• Olive oil - 2 tablespoons
• Onion - 1 medium (finely chopped)
• Garlic - 3 cloves (minced)
• Carrot - 1 medium (diced)
• Celery - 1 stalk (diced)
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Paprika - 1 teaspoon
• Vegetable broth - 500 milliliters
• Fresh parsley - 2 tablespoons (chopped)
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the olive oil in a pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, stirring occasionally.
3. Add the cumin, coriander, and paprika to the pot. Stir well and cook for 1-2 minutes until fragrant.
4. Add the drained chickpeas and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
5. Using an immersion blender, blend the soup until it reaches your desired consistency (smooth or slightly chunky).
6. Stir in the chopped parsley, lemon juice, and season with salt and black pepper to taste.
7. Serve hot, garnished with additional parsley if desired.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• High in protein and fiber, promoting satiety and digestive health.
• Rich in vitamins and minerals, especially from vegetables and chickpeas.

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