Turkish Chickpea and Vegetable Soup Recipe
A thick, hearty soup with chickpeas, tomatoes, and root vegetables, lightly seasoned with cumin and paprika. In Turkey, such soups often replace an entire lunch, especially in winter when you need something warming and nourishing. The flavor is reminiscent of a mix between vegetable stew and tomato soup, but with a distinct chickpea note.
This soup combines the comfort of Turkish home cooking with simple pantry ingredients, turning chickpeas and basic vegetables into a rich, aromatic meal that can easily replace a full lunch.
Chef's tips
For the best flavor, lightly toast the cumin in the pot before adding the liquid, and don’t rush the simmering time—those extra minutes help the vegetables soften and the flavors meld. If your broth is very salty, season with salt only at the end.
How to serve
Serve in deep bowls with warm flatbread or crusty sourdough. A dollop of thick natural yogurt or labneh on top adds creaminess and a pleasant tang. Finish with a drizzle of good olive oil and a sprinkle of fresh herbs or chili flakes.
Ingredients
- chickpeas - 300 g
- carrot - 2 piece
- celery stalk - 2 stalk
- onion - 1 piece
- tomatoes canned - 400 g
- vegetable broth - 1 l
- garlic - 3 clove
- paprika powder - 1 teaspoon
- cumin ground - 0.5 teaspoon
- vegetable oil - 2 tablespoon
- parsley chopped - 2 tablespoon
- salt
- black pepper
Preparation
- If you are using canned chickpeas, drain them in a sieve and rinse under running water, then drain very well.
- Peel the carrot and slice into half-moons. Wash the celery stalks and slice thinly. Peel the onion and finely dice it. Peel the garlic and chop it or press it through a garlic press.
- Heat the oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes, until it softens and becomes slightly translucent.
- Add the carrot and celery and sauté for 4–5 minutes, stirring, until the vegetables soften slightly.
- Add the garlic, paprika, and cumin and fry for about 30 seconds, stirring, until the spices become very fragrant.
- Add the canned tomatoes, stir, and cook for 3–4 minutes until the sauce thickens slightly.
- Pour in the broth, add the chickpeas, and season with salt and pepper. Bring to a boil, then reduce the heat and simmer gently for 20–25 minutes, until the vegetables are tender and the soup has thickened slightly.
- Taste and adjust the seasoning with more salt, pepper, or cumin if needed. Sprinkle with chopped parsley and serve the soup hot.
Storage
Zupa dobrze znosi przechowywanie – następnego dnia jest jeszcze smaczniejsza, bo smaki się przegryzają. Możesz ją też zamrozić w porcjach, a po rozmrożeniu podgrzać na małym ogniu, ewentualnie dolewając trochę wody, jeśli zgęstnieje.
