Hearty Chickpea Soup

1. 1
   prep

   Soak the chickpeas overnight.

   Rinse the dried chickpeas and place them in a large bowl. Cover with plenty of cold water and let soak for at least 8 hours or overnight. Drain and rinse well before using.

   TIPIf short on time, quick-soak by boiling chickpeas for 2 minutes, then turn off heat and let them sit covered for 1 hour.
2. 2
   saute · ~10 min

   Build the aromatic base.

   1.Heat olive oil in a large pot over medium heat until shimmering.

   2.Add chopped onion and cook until softened and translucent (4-5 min).

   3.Add minced garlic and cook until fragrant (30 sec).

   4.Add diced carrot and celery. Sauté for another 5 minutes, stirring occasionally.
3. 3
   saute · ~2 min

   Bloom the spices and tomato paste.

   1.Push the vegetables to one side of the pot.

   2.Add cumin powder, smoked paprika, and tomato paste to the cleared spot.

   3.Stir the paste and spices continuously for 1 minute until dark and fragrant.
4. 4
   simmer · ~45 min

   Simmer the soup until chickpeas are tender.

   1.Add the soaked and drained chickpeas, diced tomatoes, water, and bay leaves.

   2.Stir well and bring to a boil over high heat.

   3.Once boiling, reduce heat to low, cover with a lid, and simmer for 40-45 minutes.

   4.Cook until the chickpeas are completely tender and the broth has reduced slightly.

   TIPThe soup should maintain a gentle bubble. If it's cooking too fast, crack the lid slightly.
5. 5
   mix · ~2 min

   Season and finish the soup.

   1.Remove the bay leaves from the pot and discard.

   2.Stir in the salt and black pepper.

   3.Add the fresh lemon juice and stir to incorporate.

   4.Taste the broth and adjust seasoning if needed.

   TIPThe lemon juice brightens the whole pot — don't skip it.
6. 6
   serve

   Ladle into bowls and garnish with parsley.

   Ladle the hot soup into bowls, scatter fresh chopped parsley over each serving, and serve immediately with crusty bread on the side.

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