Chickpea and Vegetable Soup Recipe

Chickpea and Vegetable Soup Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large potato, diced
• 1 cup coconut milk
• 1/4 cup chopped fresh parsley
• Optional: lemon juice to taste

Instructions:

1. Sauté vegetables: In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion becomes translucent. Add the carrots and celery, and cook for a few more minutes until slightly softened.
2. Add spices: Stir in the turmeric, cumin, smoked paprika, salt, and pepper, cooking for about a minute until fragrant.
3. Simmer soup: Add the vegetable broth and bring to a boil. Add the chickpeas and potatoes, reduce heat to a simmer, and cook until the potatoes are tender, about 15-20 minutes.
4. Add coconut milk: Stir in the coconut milk and continue to cook for another 5 minutes until the soup is hot and flavors are blended.
5. Garnish and serve: Remove from heat, stir in fresh parsley, and adjust seasoning with salt, pepper, and lemon juice if using. Serve hot with slices of crusty bread.