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Chickpea and Spinach Soup Recipe

Chickpea and Spinach Soup Recipe

This hearty, healthy chickpea and spinach soup is a flavorful, nutritious dish packed with plant-based protein, fiber, and iron. Perfect for a light lunch or a comforting dinner, this soup combines earthy chickpeas with vibrant spinach and aromatic herbs. The combination of ingredients creates a satisfying, comforting bowl that's easy to prepare and naturally vegan.
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Course Main Course, Soup
Cuisine Mediterranean

Equipment

  • Large pot or Dutch oven
  • Knife and Cutting Board
  • Measuring spoons
  • Wooden spoon or spatula
  • Ladle (for serving)
  • Can opener (if using canned chickpeas)

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 large carrot peeled and diced
  • 1 celery stalk chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1 15-ounce can chickpeas, drained and rinsed (or 1.5 cups cooked chickpeas)
  • 6 cups vegetable broth
  • 1 14-ounce can diced tomatoes (or 2 fresh tomatoes, chopped)
  • 4 cups fresh spinach roughly chopped
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tablespoon lemon juice optional, for added brightness
  • Fresh parsley or cilantro chopped, for garnish

Instructions
 

  • Prepare the Ingredients:
  • Chop the onion, garlic, carrot, celery, and tomatoes. Rinse and drain the canned chickpeas, or use freshly cooked chickpeas if preferred.
  • Sauté the Aromatics:
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened and fragrant.
  • Add the diced carrot and celery to the pot, and continue to cook for an additional 5 minutes, stirring occasionally.
  • Add the Spices:
  • Sprinkle in the ground cumin, turmeric, and coriander. Stir well to coat the vegetables with the spices and cook for about 1-2 minutes until the spices become aromatic.
  • Simmer the Soup:
  • Add the drained chickpeas, diced tomatoes (with juices), and vegetable broth to the pot. Stir to combine and bring to a simmer. Add the bay leaf and a pinch of salt and pepper to taste.
  • Let the soup simmer on low heat for 20-25 minutes, allowing the flavors to meld together.
  • Add the Spinach:
  • Stir in the chopped spinach and let it wilt into the soup for about 5 minutes. Taste the soup and adjust seasoning with salt, pepper, or additional spices as needed.
  • Finish with Lemon Juice (Optional):
  • For a burst of freshness, add 1 tablespoon of lemon juice. This step is optional but can elevate the flavors and balance the richness.
  • Serve:
  • Ladle the soup into bowls and garnish with fresh parsley or cilantro. Serve hot with crusty bread or a side salad for a complete meal.

Video

Notes

For a creamier texture: Use an immersion blender to blend part of the soup after it’s cooked, or transfer a portion to a blender and purée it before returning it to the pot.
Spices Variations: Feel free to experiment with other spices such as smoked paprika, cinnamon, or a pinch of red pepper flakes for a touch of heat.
Make it heartier: Add small pasta or quinoa for a more filling soup. You can also toss in some roasted sweet potatoes or other root vegetables for added flavor.
Storage: This soup keeps well in the fridge for 3-4 days. It can also be frozen for up to 3 months—just be sure to let it cool completely before freezing.
Enjoy this vibrant and nourishing soup on a cold day or any time you crave something wholesome!
Keyword Chickpea and Spinach Soup