Easy Chickpea Soup

This chickpea soup with chunks of sweet potatoes, tomato, and canned chickpeas in broth is seasoned with paprika for an easy and cozy midweek meal.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 198 Calories

Ingredients

• 1 onion, chopped
• salt to taste
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• ground black pepper to taste
• 1 bay leaf
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups peeled and chopped sweet potatoes
• 1 tomato, chopped
• 1 (10 ounce) package frozen mixed vegetables
• 1 (15 ounce) can garbanzo beans, drained
• 0.25 teaspoon paprika
• 0.5 teaspoon dried thyme

Recipe Instructions

Step 1

Heat oil in a soup pot over medium heat. Add onion, garlic, and sweet potatoes; cook and stir until onion has softened, about 5 minutes.

Step 2

Stir in broth, bay leaf, basil, thyme, and paprika. Bring to a boil, then reduce heat to medium low. Cover and simmer until sweet potatoes are tender but not mushy, about 15 minutes.

Step 3

Stir in tomato, frozen vegetables, and chickpeas. Season with salt and pepper to taste. Simmer uncovered until beans and chickpeas are tender, about 10 minutes more. Serve hot.