This Chickpea, Tomato, and Spelt Soup is a comforting and nutritious meal, perfect for a wholesome lunch or dinner. Packed with plant-based protein from chickpeas and the fiber-rich goodness of spelt, this soup is both filling and flavorful. The addition of tomatoes adds a tangy richness, making this soup a satisfying option for any season. Ready in 40 minutes, it’s a delicious and healthy choice for a complete meal.
Chickpea, Tomato, and Spelt Soup
Course: SoupsCuisine: Mediterranean2
servings10
minutes30
minutes437
kcalIngredients
1 cup spelt
2 tablespoons olive oil
1 medium onion, chopped
1 carrot, halved lengthwise and cut into 1/2-inch lengths
1 celery stalk, diced
4 garlic cloves, chopped
Coarse salt and ground pepper
2 bay leaves
2 teaspoons sweet paprika
1 teaspoon ground cumin
1/8 teaspoon saffron (optional)
4 cups chicken broth, homemade or canned
1 can (14 1/2 ounces) crushed tomatoes
1 can (15 ounces) chickpeas, drained and rinsed
1/4 cup chopped flat leaf parsley, for garnish
Directions
- Place spelt in a medium bowl and cover with cold water. Let soak for 1 hour; drain.
- In a 5-quart Dutch oven or large soup pot, heat oil over medium. Add onion, carrot, celery, and garlic. Season with salt and pepper and cook for 5 minutes. Add bay leaves, paprika, cumin, saffron (if using), spelt, broth, and 1 cup water. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until spelt is tender.
- Add tomatoes and chickpeas and cook for 20 minutes or until flavors have blended. Discard bay leaves. Sprinkle with chopped parsley before serving.
This hearty Chickpea, Tomato, and Spelt Soup is a delicious, healthy, and filling meal that’s perfect for lunch or dinner. The combination of protein-rich chickpeas, fiber-packed spelt, and flavorful tomatoes creates a satisfying and wholesome dish. Whether you’re looking for a plant-based meal or simply craving a cozy bowl of soup, this recipe is sure to become a favorite. Enjoy it with fresh bread for a complete and nutritious meal!
