How to Make Turkish Soup with Vegetables and Chickpeas

Turkish soup, or "çorba," is a beloved staple of Turkish cuisine, often bursting with flavors and packed with nutritious ingredients. One of the most delightful variations is the Turkish Vegetable and Chickpea Soup. This hearty dish blends fresh vegetables with chickpeas, making it a satisfying meal suitable for any time of the year. Here’s how to make this delicious soup at home!

Ingredients

Before you start cooking, gather the following ingredients:

• 1 cup of dried chickpeas (or 1 can of chickpeas, drained and rinsed)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 1 medium zucchini, diced
• 1 bell pepper, chopped (any color)
• 1 potato, diced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions

Now that you have your ingredients ready, follow these simple steps to create your Turkish vegetable and chickpea soup:

Step 1: Prepare the Chickpeas

If you are using dried chickpeas, soak them overnight in plenty of water. The next day, drain and rinse them before cooking. In a large pot, cover the chickpeas with fresh water, bring to a boil, and then simmer for about 1–1.5 hours, or until tender. If you're using canned chickpeas, skip this step.

Step 2: Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onions become translucent. Stir in the minced garlic, and cook for another minute until fragrant.

Step 3: Add the Remaining Vegetables

Add the diced carrots, zucchini, bell pepper, and potato to the pot. Sauté the vegetables for another 5-7 minutes, stirring occasionally, until they begin to soften.

Step 4: Combine with Broth and Chickpeas

Add the cooked (or canned) chickpeas along with the vegetable or chicken broth to the pot. Stir in the ground cumin, paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until all the vegetables are tender.

Step 5: Finish with Lemon and Garnish

Once the soup is ready, remove it from heat and stir in the juice of one lemon. This will enhance the flavors and add a refreshing touch. Ladle the soup into bowls, and garnish with fresh chopped parsley.

Serving Suggestions

This Turkish vegetable and chickpea soup can be served as a main dish or as a starter. Pair it with crusty bread or a side salad for a complete meal. For an extra flavor kick, consider adding a dollop of yogurt or a sprinkle of chili flakes.

Storage Tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. This soup also freezes well, so you can make a large batch and enjoy it later. Just reheat on the stove, adding a bit of water or broth if it thickens too much.

Now you know how to make a flavorful and nutritious Turkish soup with vegetables and chickpeas! This dish is sure to become a favorite in your home, providing warmth and comfort with every bowl.