Tuesday, November 5, 2013

Spicy Chickpea and Vegetable Soup

Once the weather gets chilly, all I crave are comforting bowls of soup. I have a few favorites that I make on a regular basis, but I also love coming up with new recipes that will hopefully become a new fall and winter favorite. And while I love smelling a pot of stew cooking on a cozy weekend day, I also enjoy making quicker, just-as-comforting soups during the week. So when the folks at Pacific Foods asked if I wanted to try their Soup Starters, I was instantly intrigued.

Pacific Foods sent me their Tortilla Soup Base and Vegetarian Pho Soup Base (both organic and non-GMO), and both made weeknight soups easy to throw together, while still being packed with flavor. This soup, in particular, was ready in 30 minutes. Seriously.

Just a quick tip: I added the spices to the oil so they would really open up and infuse the soup with flavor. It definitely makes a noticeable difference!

Spicy Chickpea & Vegetable Soup | The Economical Eater

Spicy Chickpea & Vegetable Soup
Yields: 3-4 servings
-2 tablespoons olive oil
-Chili powder
-Ground cumin
-Pinch of cinnamon
-1 yellow onion, diced
-8 ounce package white button mushrooms, sliced
-1 large clove garlic, minced
-1/2 teaspoon dried oregano
-Salt and black pepper
-1 cup frozen corn
-1 15 ounce can chickpeas, drained and rinsed
-1 jalapeno pepper, seeded and minced
-2 cups Pacific Tortilla Soup Starter
Recommended garnishes: cilantro, shredded cheese, and hot sauce

1.) Heat olive oil in a medium saucepan over medium heat. Once warm, add chili powder, cumin, and cinnamon; cook until fragrant, about 10 seconds. Add onion, and cook until mostly softened, about 6-7 minutes.
2.) Add mushrooms and cook for 4-5 minutes, or until they begin to brown. Add garlic, oregano, salt, pepper, and corn; cook for about 2-3 minutes more.
3.) Add chickpeas and jalapeno; stir, and taste for seasoning (adjust as necessary). Add Soup Starter, and turn heat up to high. Bring to a boil, then lower heat and simmer for 15-30 minutes, or until you're ready to serve.

[Print this recipe]

I love chunky, satisfying soups and stews, and this was one soup full of great texture and "meatiness." The spices were also a great complement to the chickpeas and vegetables. I also loved how the Soup Starter was flavorful but not weighed down with sodium - I could easily control the salt content.

What's your favorite soup to make in the fall/winter?

The Pacific Foods Soup Starters I received were complimentary, but all opinions are my own.


  1. This looks so hearty! I'm on a serious soup kick, trying new recipes every weekend. I made an awesome tortellini soup the other night.