Chickpea Broth
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my go to recipes when I want something nourishing and wholesome on the table fast. Chickpea broth comes together in just 45 minutes total, making it perfect for busy weeknights, and it's incredibly budget friendly since most ingredients are pantry staples. The chickpeas are packed with plant based protein and fiber, which means you'll feel satisfied and energized for hours. What I love most is how flexible it is. You can swap the spinach for kale, adjust the spices to your mood, or toss in whatever vegetables you have hanging around. It's comfort in a bowl.
Ella x
Ingredients
- 2 tbspolive oil
- 1onion(diced)
- 3garlic cloves(minced)
- 2carrot(diced)
- 2celery stalks(diced)
- 800 gcanned chickpeas(drained and rinsed)
- 1000 mlvegetable broth
- 400 gdiced tomatoes(canned)
- 150 gspinach(fresh)
- 1 tspcumin
- to tastesalt and pepper
- 2 tbsplemon juice
Detail level
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 minutes until softened and fragrant.
Tip: Don't let the onion brown, just let it become translucent for a gentle base flavor.
- 2
Stir in the minced garlic and cook for another minute, then add the diced carrot and celery. Cook for 5 minutes, stirring occasionally.
Tip: This soffritto base builds a deeper flavor foundation for the broth.
- 3
Pour in the vegetable broth and add the rinsed chickpeas. Bring the mixture to a gentle boil.
Tip: If you prefer a thicker broth, mash some chickpeas against the side of the pot with a spoon.
- 4
Add the canned tomatoes with their juice and sprinkle in the cumin. Reduce heat to low and simmer for 15 minutes.
Tip: Simmering allows the flavors to meld together beautifully.
- 5
Stir in the fresh spinach and let it wilt into the broth, about 2 minutes. Squeeze in the lemon juice and season with salt and pepper to taste.
Tip: The lemon juice brightens all the flavors and adds a fresh finish.
Recipe Variations
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