Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • 2 cups fresh spinach or kale, roughly chopped
  • Juice of 1 lemon
  • Fresh parsley, chopped (optional)
  • Salt and pepper, to taste

Instructions:

  1. Heat olive oil in a large stock pot over medium heat.
  2. Add diced onion and sauté until translucent.
  3. Stir in minced garlic, diced carrots, and celery; cook until vegetables soften.
  4. Sprinkle in ground cumin, smoked paprika, and red pepper flakes; stir well for about 1 minute until fragrant.
  5. Add the drained chickpeas to the pot.
  6. Pour in vegetable broth; bring to a gentle simmer.
  7. Cover and let simmer for 20 minutes, stirring occasionally.
  8. Check for doneness; vegetables should be tender.
  9. Add the chopped spinach or kale and lemon juice.
  10. Simmer for an additional 5 minutes until greens are wilted.
  11. Taste and adjust seasoning with salt and pepper.
  12. Ladle into bowls, garnishing with fresh parsley if desired.