Cumin-Spiced Vegetable and Chickpea Soup

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A fragrant, nourishing soup simmered with warming cumin and fresh vegetables for a comforting bowl that honors global flavors. This Mediterranean-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs chickpeas, vegetable broth, carrots 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

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Instructions

1. 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.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. 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.
4. 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.
5. Step 5: Cover and simmer for 20 minutes, or until carrots are tender.
6. Step 6: Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.