Easy Chickpea Soup
This hearty chickpea soup with chunks of sweet potato, tomatoes, veggies, and tender chickpeas is a comforting winter soup. Use vegetable broth to make it vegetarian.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 cups peeled and chopped sweet potatoes
- 3 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried basil or to taste
- ½ teaspoon dried thyme or to taste
- ¼ teaspoon paprika or to taste
- 1 tomato chopped
- 10 ounce package frozen mixed vegetables
- 15 ounce can chickpeas drained
- salt to taste
- ground black pepper to taste
Instructions
- Heat oil in a soup pot over medium heat. Add onion, garlic, and sweet potatoes; cook and stir until onion has softened, about 5 minutes.
- Stir in broth, bay leaf, basil, thyme, and paprika. Bring to a boil, then reduce heat to medium low. Cover and simmer until sweet potatoes are tender but not mushy, about 15 minutes.
- Stir in tomato, frozen vegetables, and chickpeas. Season with salt and pepper to taste. Simmer uncovered until beans and chickpeas are tender, about 10 minutes more. Serve hot.
Notes
Cook’s Note
You can use chopped green beans instead of mixed vegetables if you prefer.