Chickpea Soup

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Chickpea soup recipe using a variety of spices, teaching kids how to cook wtih spices and herbs.

Prep Time20

Cook Time1

Course: Soup

Servings:

Equipment

Bowl
Large Pot

Ingredients

Soup

6 c Vegetable broth
1 T Olive oil
3 t Garlic minced
3 Carrots
1 Red bell pepper
2 Sweet potatoes
2 Celery stalks
1 can tomatoes 28 oz
1 can chickpeas 14 oz
1.5 T Spice mix
2 t Salt
½ t pepper
2 c Baby spinach optional

Spice Blend (Makes ½ cup)

2 Tablespoons paprika
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon dried basil
1 Tablespoon dried oregano
2 teaspoons dried thyme
1 teaspoon cayenne pepper

Instructions

Mix up the spice blend and store in a mason jar.
Chop the onions, pepper, carrots, sweet potatoes, and celery.
In a large pot, add the olive oil and the chopped onions and minced garlic. Saute for about 4 minutes.
Add the chopped veggies and can of diced tomatoes.
Add the spice mix along with the additional salt and pepper called for in the recipe.
Stir to combine.
Bring the mixture to a boil, then reduce heat to medium low.
Simmer for 20 minutes, or until vegetables are tender.
While the soup simmers, drain the chickpeas and add to soup pot.
Toss in some spinach (optional)
Serve!

Video

Notes

This recipe was used to teach kids how to cook with spices and herbs. In this class, we mixed up our spice blend while also discussing how the same soup could have a vastly different flavor by changing the spices. Get creative with your kids. Have them read the spice bottles, smell them, and experiment with them.

How to make a creamy soup without dairy: use an immersion blender and blend up some of the chickpeas and it will make the soup creamy without adding any dairy!

Nutrition