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4.88 from 16 votes

Smoky Vegetable, Chickpea, and Quinoa Soup

Servings: 6


  • 3 tablespoons olive oil, plus more for serving
  • 1 large yellow onion, small-diced
  • cups small-diced carrots (3-4 carrots)
  • cups small-diced celery (about 3 ribs)
  • tablespoons minced garlic (about 3 large cloves)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked or sweet ground paprika
  • ¼ teaspoon crushed red pepper flakes
  • ½ cup dry white wine or light-colored beer
  • Kosher salt and freshly ground black pepper
  • 1 (15.5-ounce) can chickpeas, rinsed and drained
  • 1 (14.5-ounce) can fire-roasted diced tomatoes (plain are fine, too!)
  • 6 cups low-sodium vegetable or chicken broth
  • 1/3 cup quinoa, rinsed and drained
  • 1 (4- to 5-ounce) container baby spinach or baby kale
  • ¼ cup chopped fresh cilantro or parsley, plus more for serving


  • In a large Dutch oven or other large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally for 8 to 10 minutes, until the vegetables are tender. Add the garlic, oregano, cumin, paprika, and red pepper flakes and cook for one more minute, until the garlic is fragrant.
  • Add the wine and cook until almost all the liquid has evaporated. Meanwhile, place the chickpeas in a small bowl and using a fork, lightly mash about ¼ of them. Add the chickpeas, the tomatoes and their juices, the broth, quinoa, 2 teaspoons salt and ½ teaspoon black pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the quinoa is tender and the soup has thickened slightly.
  • Add the spinach and cilantro and cook for 2 more minutes, stirring often, until the spinach has completely wilted. Taste and add more salt if necessary. Garnish each serving with cilantro and serve hot.
    This soup keeps up to five days in the refrigerator or for several months in the freezer.
    Copyright 2020, Lidey Heuck, All Rights Reserved