Easy Mediterranean Chickpea Soup Recipe

Difficulty: Easy
Grade: 8
Duration: 50 minutes
Number of people: 3

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Turn the heat off. Add the lime juice and fresh cilantro or parsley, and a little more fresh ginger. Enjoy!

source: https://www.themediterraneandish.com/mediterranean-chickpea-soup/

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