Chickpea soup

Here's a hearty chickpea soup recipe that's both nutritious and flavorful:

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (with juice)
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric (optional)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh lemon juice (optional, for brightness)
• Fresh herbs (like parsley or cilantro) for garnish (optional)

Instructions:

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

2. Add Garlic and Spices: Stir in the minced garlic, cumin, paprika, and turmeric. Cook for another minute until fragrant.

3. Add Chickpeas and Tomatoes: Add the drained chickpeas and diced tomatoes (with juice) to the pot. Stir to combine.

4. Add Broth: Pour in the broth and bring to a boil. Reduce the heat to low and simmer for about 20-25 minutes, allowing the flavors to meld.

5. Blend (optional): If you prefer a creamier texture, use an immersion blender to puree part of the soup, or transfer a portion to a blender and blend until smooth. You can also leave it chunky if you like.

6. Season and Serve: Season with salt and pepper to taste. If desired, stir in some fresh lemon juice for brightness. Ladle the soup into bowls and garnish with fresh herbs.

Enjoy your delicious chickpea soup!