#Chickpea and White Bean Soup
Introduction
Have you ever craved for a dish that is not only taste-filled but also full of nutritional content? Look no further. The Chickpea and White Bean Soup is here to save your day! This protein-packed, flavorful dish is perfect to keep you snug on a cool night or as a wholesome lunch.
Why make this recipe
Not only is it easy and fast to prepare, but it’s also a plant-based meal that will provide your body with the essential nutrients it needs. It’s hearty, comforting, and can be paired with a slice of crusty bread making it a complete spread.
How to make Chickpea and White Bean Soup
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, sliced
– 2 celery stalks, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon red pepper flakes (optional)
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 can (15 oz) white beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper to taste
– 1 bay leaf
– Fresh thyme or parsley for garnish
Directions:
1. Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Incorporate minced garlic, sliced carrots, and chopped celery. Continue cooking for another 5 minutes until the vegetables begin to soften.
3. Include ground cumin, smoked paprika, and red pepper flakes (if using). Stir until the vegetables are well coated with the spices.
4. Mix in the chickpeas, white beans, and diced tomatoes. Pour in the vegetable broth and add the bay leaf. Season the soup with salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes until the vegetables are tender and the flavors merge.
6. Remove the bay leaf and adjust seasoning if necessary.
7. It’s ready to be served! Do so while it’s hot and garnish it with fresh thyme or parsley.
How to serve Chickpea and White Bean Soup
You can serve this soup hot, garnished with a sprinkle of fresh herbs, such as thyme or parsley. Pair it with a slice of crusty bread or a fresh salad to create a balanced meal.
How to store Chickpea and White Bean Soup
Leftovers can be stored in the fridge in an airtight container for up to 5 days. This soup can also be frozen for future use – just be sure to leave some space at the top of your container as the soup will expand when frozen.
Tips to make Chickpea and White Bean Soup
Adding the spices early in the cooking process allows for a deep and robust flavor profile. Also, be careful not to overcook the beans as you want them to maintain some texture in the soup.
Variation
If you want to add more veggies to this soup, feel free to throw in some spinach, kale, or even diced zucchini.
FAQs
1. Can I use other types of beans?
Yes, you can substitute with other beans such as kidney or black beans.
2. Can I make this soup in a slow cooker?
Yes, you can follow the same steps and cook on low for 6-8 hours or on high for 3-4 hours.
3. Can I use dried beans instead of canned ones?
Yes, but remember to soak the beans overnight and adjust the cooking time as needed, as dried beans usually take longer to cook.