Garlic Chickpea Soup
It’s hearty enough for a meal but light enough for warm, humid days — perfect for this unpredictable weather and busy schedules.
Summer in TCM is the season of the Heart + Small Intestine, ruled by Fire, warmth, joy, and expansion. But with Austin’s heat and humidity, the body can easily accumulate Damp‑heat, leading to heaviness, sluggish digestion, irritability, or feeling overheated.
This stew is surprisingly perfect for summer because it’s:
Light but nourishing, not heavy or greasy
Full of aromatic herbs + garlic that move Qi and clear Damp
Packed with greens that cool and nourish the Heart
Rich in chickpeas, which strengthen the Spleen without creating heat
Brightened with lemon, which cools and regulates Qi
It’s grounding, hydrating, and easy on digestion — ideal for long, hot days and busy summer schedules.
Garlic Chickpea Soup
INGREDIENTS
1 tablespoon olive oil
1 onion, finely chopped
3–4 cloves garlic or wild garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
½ teaspoon turmeric
1 can (14 oz) crushed tomatoes
1 can (14 oz) chickpeas, drained + rinsed
2 cups vegetable broth
2 cups chopped greens (spinach, kale, or wild garlic leaves)
Salt + pepper to tasteSea salt flakes for topping
INSTRUCTIONS
Heat olive oil and sauté onion until soft.
Add garlic, cumin, paprika, and turmeric; cook 1 minute.
Stir in tomatoes, chickpeas, and broth; simmer 10–15 minutes.
Add greens and cook until wilted.
Finish with lemon juice, herbs, salt, and pepper.
Add chili flakes if you want heat and enjoy!
photo and recipe inspiration to Lazy Cat Kitchen
