# What You Need:
→ Chickpeas
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - ½ teaspoon smoked paprika
04 - ¼ teaspoon ground cumin
05 - ¼ 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 - 1½ teaspoons ground cumin
16 - 1 teaspoon ground coriander
17 - ½ teaspoon turmeric
18 - ½ teaspoon ground cinnamon
19 - ¼ 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
# Directions:
01 - Preheat oven to 400°F. Toss drained chickpeas with olive oil, smoked paprika, cumin, and salt. Spread on baking sheet and roast for 20 minutes, shaking halfway through, until crisp and golden brown.
02 - While chickpeas roast, heat 1 tablespoon olive oil in large pot over medium heat. Add onion and garlic, sauté for 2-3 minutes until softened and fragrant.
03 - Add diced carrot, celery, zucchini, and bell pepper to pot. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
04 - Stir in cumin, coriander, turmeric, cinnamon, and cayenne pepper. Toast spices for 1 minute to release their aromatic oils.
05 - Add diced tomatoes and vegetable broth, bringing mixture to boil. Reduce heat and simmer for 15 minutes until vegetables are tender.
06 - Stir in kale or spinach and half of roasted chickpeas. Simmer additional 5 minutes until greens are wilted and fully tender.
07 - Add lemon juice and adjust seasoning with salt and black pepper to taste.
08 - Ladle soup into bowls and top with remaining roasted chickpeas. Garnish with fresh cilantro or parsley.
