Weeknight Chickpea Soup
Weeknight Chickpea Soup blends tender chickpeas with sweet potatoes and mixed vegetables in a lightly spiced, paprika-kissed broth. The balance of earthy thyme, mellow basil, and a hint of tomato creates a cozy, well-rounded flavor perfect for a simple lunch or a comforting dinner. It’s a wholesome, veggie-forward bowl that satisfies without feeling heavy.
- Prep10 min
- Cook35 min
- Serves6
- DifficultyEasy
- 1
Warm oil in a soup pot over medium heat. Add the onion, garlic, and sweet potatoes; cook, stirring, until the onion softens, about 5 minutes.
- 2
Stir in the broth, bay leaf, basil, thyme, and paprika. Bring to a boil, then lower the heat to medium-low. Cover and simmer until the sweet potatoes are tender but not mushy, about 15 minutes.
- 3
Stir in the tomato, frozen vegetables, and chickpeas. Season with salt and pepper to taste. Simmer uncovered until the beans and chickpeas are tender, about 10 minutes more. Serve hot.
- Calories 202.25 kcal Moderate
- Protein 6.71 g Moderate
- Carbs 32.1 g Moderate
- Total Fat 5.61 g Moderate
- Saturated Fat 0.66 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 545.2 mg High
- Fiber 8.02 g Good Source
- Sugar 5.94 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 70.09 mg Low Source
- Iron 2.13 mg Moderate
- Potassium 371.46 mg Low Source
- Vitamin A 974.73 mcg_rae Good Source
- Vitamin C 14.22 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
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