Lebanese Chickpea Soup

This delicious Lebanese chickpea soup is the perfect Middle Eastern-inspired comfort soup! It's bursting with amazing flavors and very filling thanks to chickpeas, potatoes, and carrots. Ready in about 40 minutes.

Prep Time 15

Cook Time 25

Total Time 40

Choose Serving Size 6

Ingredients

For the soup:

2 Tbsp olive oil
1 onion large, sliced
2 carrots sliced
2 potato medium, cubed
2 cloves garlic minced
1 bay leaf
2 cups chickpeas cooked
1 tomato large, diced
3 cups light homemade veggie broth or replace with water
1 cup water
1 Tbsp tomato paste
1 tsp paprika powder
½ lemon lemon juice juiced
1 handful fresh parsley chopped
1 tsp chili flakes
1 Tbsp nutritional yeast

For the Baharat powder:

½ tsp cinnamon ground
½ tsp cloves ground
⅓ tsp cardamom ground
½ tsp coriander seeds ground
½ tsp nutmeg grated
1 tsp ginger powder
1 ½ tsp red peppercorns finely ground

Instructions

Heat a large saucepan over medium heat.
Dry roast all the baharat spices for about a minute, until fragrant, then set aside.
Heat the olive oil in the saucepan.
Add the onion and garlic and saute for about 2 minutes, until the onion is soft and translucent.
Add the diced tomato and cook, stirring occasionally, for about 3 more minutes.
Add the carrots and potatoes and continue to cook.
Add the baharat powder you roasted separately and the bay leaf, and saute the vegetables for a few more minutes to combine the juices, flavors, and spices.
Add the broth, tomato paste, paprika powder, chili flakes, and water; stir until well combined, turn the heat up to high, and bring the mixture to a boil.
Add the cooked chickpeas.
Lower the heat to a simmer and continue to cook for 5 to 10 minutes, until the potatoes and carrots are tender.
Turn the heat off, stir in the lemon juice and some chopped parsley, and put the lid on.
Let it rest for about 5 minutes.
Serve topped with fresh chopped parsley and nutritional yeast flakes (optional).

Notes