I was a bit under the weather last weekend and I made this soup in hopes that the garlic and spices would chase my cold away, and it did!
Vegan Chickpea Vegetable Soup
olive oil
1 large onion, chopped
3 garlic cloves, pressed
1 1/2 t cinnamon
1 t ground cumin
1 1/2 t smoked paprika
cayenne pepper
4 cups cooked chickpeas
14.5 oz canned diced tomatoes
4 cups vegetable stock
1 t dark brown sugar
fresh spinach
3 garlic cloves, pressed
1 1/2 t cinnamon
1 t ground cumin
1 1/2 t smoked paprika
cayenne pepper
4 cups cooked chickpeas
14.5 oz canned diced tomatoes
4 cups vegetable stock
1 t dark brown sugar
fresh spinach
Hit a bit of olive oil over medium heat. Sauté the onions until they’re translucent, then add the garlic and sauté a few more minutes. Add the spices and cook for another minute or so.
Add the chickpeas, tomatoes, stock, and sugar. Stir and bring to a boil. Reduce heat and simmer 45 minutes or so.
Puree about half of the chickpeas and add them back to the pot. Stir to reincorporate, then add a few handfuls of fresh spinach and cook until the spinach wilts.
Season with salt, pepper, and maybe a little more cayenne. Voila! Delicious :)
Sheena Ramirez says
Thank you so much for posting this recipe. My husband and I are vegan, and I’m always looking for simple one pot recipes that take only a few minutes to make, then can simmer in the background while I do other things like teach music lessons. I make this probably once a week! If you have any other recipes that you recommend for the busy vegan soup enthusiast that would be awesome. Thanks again!
Sage says
Hi Sheena,
Thanks for your comment, I’m so happy you like my recipe :) Have you tried my Dahl or Chili?
Here are the links:
http://www.sageandsimple.com/2012/10/dahl-daal-dhal-dal/
http://www.sageandsimple.com/2013/08/roberts-vegan-chili/
Those are the two I’d most recommend :)