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Instructions
Step 1: Sauté the Vegetables
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in garlic, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
Step 2: Simmer the Soup
Pour in the vegetable broth and diced tomatoes, then add the chickpeas and bay leaf.
Bring to a gentle boil, then reduce heat and let it simmer for 20 minutes.
Step 3: Add Greens & Finish
Stir in the spinach (or kale) and cook for 2–3 minutes until wilted.
Remove from heat, discard the bay leaf, and stir in lemon juice for a bright, fresh finish.
Step 4: Serve & Enjoy!
Ladle into bowls and serve warm. Enjoy with crusty bread or over rice for a heartier meal.
Storage Tips
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 3 months. Reheat on the stovetop or microwave.
This hearty, comforting, and nutrient-rich chickpea vegetable soup is perfect for a cozy, plant-based meal! 🥣✨🌿
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