Description
A comforting and hearty Simple Chickpea Soup infused with fresh rosemary, garlic, and smoked paprika. This flavorful soup uses wholesome ingredients like cooked chickpeas, fresh vegetables, and a touch of umami-rich miso, perfect for a nutritious and satisfying meal.
Ingredients
Vegetables & Herbs
- 1 large yellow onion, small dice (about 2 heaped cups diced)
- 2 sticks celery, chopped (about 1 cup diced)
- 2 medium carrots, chopped (about 1 cup diced)
- 2 tablespoons minced fresh rosemary (about 1 really full sprig)
- 4-5 cloves garlic, minced
Spices & Condiments
- Sea salt and ground black pepper, to taste
- 2 teaspoons smoked paprika
- 3 tablespoons tomato paste
- 2 tablespoons light miso
- 1½ teaspoons red wine vinegar, or more to taste
- 1 teaspoon Tamari
Other Ingredients
- ¼ cup olive oil
- 5 cups cooked chickpeas
- 6 cups vegetable stock (plus extra as needed)
- Chili oil or chili crisp, for serving
- Extra coarsely ground black pepper, for serving
Instructions
- Heat the pot and sauté onions: Set a large, heavy bottomed soup pot over medium heat. Once hot, pour in the olive oil and swirl to coat. Add the diced onions and sauté, stirring occasionally, for about 10-12 minutes until they are very soft and translucent. Adjust heat if onions brown too quickly. Season with salt and pepper.
- Add celery and carrots: Stir in the chopped celery and carrots, sauté for an additional 8-9 minutes until the edges soften. Season again with salt and pepper.
- Add rosemary, paprika, and garlic: Stir in the minced rosemary, smoked paprika, and garlic. Continue to sauté and stir until the spices become very fragrant, about 2 minutes.
- Incorporate tomato paste: Add the tomato paste and mix well into the vegetables. Cook for about 1 minute to cook out any raw, tinny flavor.
- Add chickpeas and stock: Stir in the cooked chickpeas to coat them with the seasoning. Pour in the vegetable stock and season liberally with salt and pepper. Bring the mixture to a boil, then reduce to a light simmer.
- Simmer the soup: Place the lid slightly ajar on the pot and let the soup simmer for about 40 minutes, stirring occasionally.
- Blend part of the soup with miso: Remove about 2 cups of the soup and transfer to an upright vented blender. Add the light miso and blend on high until smooth and creamy. Return the puréed soup back to the pot and stir well.
- Finish cooking and adjust: Bring the soup back to a strong boil and cook for 5 minutes. If desired, add extra vegetable stock to thin the soup. Stir in the red wine vinegar and Tamari. Taste and adjust seasoning with more salt, pepper, vinegar, or Tamari as preferred.
- Serve: Serve the soup hot, drizzled with chili oil or chili crisp and sprinkled with extra coarsely ground black pepper.
Notes
- You can use canned chickpeas to reduce prep time. Rinse well before using.
- Adjust the amount of vegetable stock to reach your preferred soup consistency.
- For a spicier kick, add more chili oil or chili crisp when serving.
- Leftover soup stores well in the refrigerator for up to 4 days or can be frozen for up to 2 months.
- The miso adds a depth of umami and slight creaminess without dairy, making this recipe suitable for vegans.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
