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Home Pricing Community My Recipes

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Easy Mediterranean Chickpea Soup Recipe

6.0

Extra virgin olive oil

1 small sweet potato, (peeled and cut into small cubes)

1 large yellow onion, (chopped)

2 celery stalks, (chopped)

2 carrots, (peeled and cut into rounds)

1 red bell pepper, (cored and chopped)

Kosher salt

3 garlic cloves, (minced)

1 tablespoon grated fresh ginger, (more or less to your liking)

2 15- ounce cans chickpeas, (drained and rinsed)

1 teaspoon coriander

1 teaspoon cumin

¾ teaspoon turmeric

Dash red pepper flakes, (I used Aleppo pepper)

1 15- ounce can crushed tomatoes

6 cups vegetable broth

Juice of 1 to 2 limes

1 cup packed chopped fresh parsley

In a large Dutch oven, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the sweet potatoes, onions, celery, carrots, and bell peppers. Season with kosher salt. Cook, tossing regularly, for 7 minutes or until the sweet potatoes have softened. Add the garlic, ginger, chickpeas, and spices. Cook for another 5 minutes, tossing regularly.
Add the crushed tomatoes and broth. Bring to a boil for 5 minutes, then reduce the heat to medium-low. Cover the pot part-way and cook over medium-low heat for 25 minutes or until the flavors meld.
Turn the heat off. Add the lime juice and fresh cilantro or parsley, and a little more fresh ginger. Enjoy!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 46 weeks ago

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