What's For Dinner: Spiced Chickpea Soup

January has a particular hush, doesn't it? After the joyful whirlwind of holidays, there's a gentle settling, a quiet whisper to simply *be*. My own little corner of the world feels hushed, and with it comes a renewed appreciation for warmth, for simple comforts, and for moments of genuine, unhurried gratitude. It's during these times, when the world outside feels brisk and the days are still finding their light, that my kitchen calls for something nourishing – something that wraps around you like a warm embrace without demanding too much in return. This Spiced Chickpea Soup is precisely that: a gentle presence on a quiet evening, a reminder of the goodness that can be found in the everyday.
There’s a unique grace in preparing food that comforts the soul as much as it fills the stomach. This isn't about rushing through a task; it's about the mindful stirring, the fragrant aroma filling the air, and the quiet anticipation of a warm bowl. It's about finding a moment of peace, even if it's just for the time it takes to chop an onion or watch the spices bloom in the pot. In a world that often celebrates speed, perhaps there's a quiet strength in choosing presence. This soup, with its humble ingredients and warming spices, is an invitation to inhabit that space.

Ingredients

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric powder
• ¼ tsp cayenne pepper (or to taste)
• 2 (15-oz) cans chickpeas, rinsed and drained
• 1 (14.5-oz) can diced tomatoes, undrained
• 4 cups vegetable broth
• ½ cup full-fat coconut milk (optional, for creaminess)
• 2 large handfuls fresh spinach or chopped kale
• Salt and freshly ground black pepper to taste
• Fresh cilantro or parsley, chopped, for garnish
• A squeeze of fresh lime juice (optional)

Instructions

1. In a large pot or Dutch oven, warm the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
3. Add the cumin, coriander, turmeric, and cayenne pepper to the pot. Stir constantly for about 30 seconds, allowing the spices to toast and release their aromas. This step truly deepens the flavor profile.
4. Add the rinsed chickpeas, diced tomatoes (with their juice), and vegetable broth to the pot. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover, and let it cook for at least 15-20 minutes, allowing the flavors to meld beautifully.
5. If you prefer a slightly thicker or creamier soup, you can use an immersion blender to blend about a third of the soup directly in the pot, or carefully transfer a portion to a regular blender and then return it. This gives a lovely texture without losing all the whole chickpeas.
6. Stir in the coconut milk, if using, and the fresh spinach or kale. Cook for just a few minutes more, until the greens have wilted.
7. Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. A squeeze of fresh lime juice can brighten the flavors wonderfully.
8. Ladle the warm soup into bowls. Garnish generously with fresh cilantro or parsley before serving.

This simple bowl of warmth offers more than just sustenance; it offers a moment to pause, to breathe, and to receive. In the quiet of January, as we settle into the rhythm of a new year, I find profound gratitude for these nourishing acts. May it bring warmth not only to your body but also to your spirit. As you gather around your own table, whether alone in quiet contemplation or sharing with a beloved few, what simple comforts are you finding yourself most grateful for this January?

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Photo by Michael Kyule (@madness_leahcim_?igsh=Z2c3YmN5cnZwb3Vl)

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