This chickpea soup is not only packed with flavour but also provides a good source of protein, fibre, and essential nutrients. It’s perfect as a comforting meal on its own or served with crusty bread or a side salad for a complete and satisfying dinner.

Prepare the Chickpeas: If using dried chickpeas, soak them in water overnight. Drain and rinse them before cooking. If using canned chickpeas, rinse and drain them.

Sauté the Aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes or until the vegetables start to soften.

Add the Spices: Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, cayenne pepper, and bay leaf. Cook for another 2 minutes, allowing the spices to become fragrant.

Simmer with Chickpeas and Tomatoes: Add the soaked (or canned) chickpeas, vegetable stock, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer. If using dried chickpeas, cook for 1 hour 30 minutes or until they are tender. If using canned chickpeas, simmer for 45 minutes.

Season and Serve: Season the soup with salt and pepper to taste. Remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley or coriander. You can also drizzle a bit of olive oil over the top for added richness.

Serve hot and enjoy!