# Ingredient List:
→ Chickpeas
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/4 teaspoon ground cumin
05 - 1/4 teaspoon salt
→ Vegetables
06 - 1 large carrot, diced
07 - 1 celery stalk, diced
08 - 1 medium zucchini, diced
09 - 1 red bell pepper, diced
10 - 1 small onion, chopped
11 - 2 garlic cloves, minced
12 - 2 cups chopped kale or spinach
13 - 1 can (14 oz) diced tomatoes
→ Broth & Spices
14 - 5 cups vegetable broth
15 - 1.5 teaspoons ground cumin
16 - 1 teaspoon ground coriander
17 - 1/2 teaspoon turmeric
18 - 1/2 teaspoon ground cinnamon
19 - 1/4 teaspoon cayenne pepper, optional
20 - Salt and black pepper to taste
→ Finishing
21 - 2 tablespoons fresh lemon juice
22 - 2 tablespoons chopped fresh cilantro or parsley
# How to Prepare:
01 - Preheat oven to 400°F. Toss drained chickpeas with olive oil, smoked paprika, cumin, and salt. Spread evenly on a baking sheet and roast for 20 minutes, shaking halfway through, until crisp and golden brown.
02 - Heat 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking for 2 to 3 minutes until softened and fragrant.
03 - Add diced carrot, celery, zucchini, and red bell pepper to the pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
04 - Stir in ground cumin, coriander, turmeric, cinnamon, and cayenne pepper. Toast for 1 minute, allowing the spices to release their aromatic oils.
05 - Add diced tomatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes until vegetables are nearly tender.
06 - Stir in kale or spinach and half of the roasted chickpeas. Simmer for an additional 5 minutes until greens are wilted and all vegetables are tender.
07 - Squeeze fresh lemon juice into the pot. Taste and adjust seasoning with salt and black pepper as needed.
08 - Ladle soup into bowls and top each serving with remaining roasted chickpeas. Garnish generously with fresh cilantro or parsley.
