Vegan Winter Chickpea Soup

Vegan Winter Chickpea Soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup kale, chopped
• Salt and black pepper to taste
• Fresh parsley or cilantro, chopped (for garnish)

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until softened.
2. Add the carrots and celery to the pot and cook for 5 minutes, stirring occasionally.
3. Stir in the cumin, coriander, smoked paprika, and cinnamon and cook for another minute until fragrant.
4. Pour in the vegetable broth, diced tomatoes, and chickpeas, and bring the soup to a boil.
5. Reduce the heat to low and let the soup simmer for 20-25 minutes until the vegetables are tender and the flavors have melded together.
6. Stir in the chopped kale and let it cook for 5 more minutes until wilted.
7. Season the soup with salt and black pepper to taste.
8. Serve the soup hot, garnished with fresh parsley or cilantro.