Cumin-Spiced Vegetable and Chickpea Soup
A fragrant, nourishing soup simmered with warming cumin and fresh vegetables for a comforting bowl that honors global flavors. This mediterranean-inspired soups (vegetarian, mediterranean) ready in about 40 minutes pairs vegetable broth, medium, diced carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (15-ounce) can, rinsed and drained chickpeas
- 4 cups vegetable broth
- 2 medium, diced carrots
- 2 stalks, diced celery
- 1 medium, diced onion
- 2 cloves, minced garlic
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced medium onion and cook for 5 minutes until softened, stirring occasionally.
- Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/4 teaspoon dried thyme, cooking for 30 seconds to toast the spices.
- Step 4: Add 2 diced medium carrots, 2 diced celery stalks, 1 (15-ounce) can chickpeas (rinsed and drained), and 4 cups vegetable broth. Bring to a simmer.
- Step 5: Cover and simmer for 20 minutes, or until carrots are tender.
- Step 6: Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Spiced Vegetable and Chickpea Soup take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cumin-Spiced Vegetable and Chickpea Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable broth from drying out.
Can I substitute ingredients in Cumin-Spiced Vegetable and Chickpea Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cumin-Spiced Vegetable and Chickpea Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cumin-Spiced Vegetable and Chickpea Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! The flavors are spot on and it's so easy to make. Will be a staple in my kitchen.
- ★★★★★
A fantastic recipe! The chickpeas and vegetables are so flavorful. I'll be making this again and again.
- ★★★★★
This soup is absolutely delicious! The cumin spice really shines and it's perfect for a cold day. Made it for my family and they loved it.
