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Spinach and Chickpea Soup

A wholesome and comforting soup combining earthy chickpeas and vibrant spinach, perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Healthy, Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 tablespoons olive oil To create a rich, aromatic base.
  • 1 large white onion, diced Adds a sweet, flavorful depth.
  • 2 medium carrots, diced Introduces a subtle sweetness and vibrant color.
  • 2 stalks celery, diced Brings a refreshing crunch to the blend.
  • 4-6 cloves garlic, minced Infuses the soup with its delightful aroma.
Spices and Seasonings
  • 1 teaspoon ground cumin Offers warm, earthy undertones.
  • 1 teaspoon smoked paprika Adds a smoky flavor profile that tantalizes the taste buds.
  • 1 teaspoon turmeric Not only enhances color but also provides health benefits.
  • ½ teaspoon dried chili flakes (optional) For those who enjoy a bit of heat.
  • 1 teaspoon salt, plus more to taste Essential for elevating all flavors.
Main Ingredients
  • 2 540 ml cans chickpeas, drained and rinsed well Packed with protein and a creamy texture.
  • 8 cups vegetable or low sodium chicken broth Serves as the comforting liquid base.
  • 8 cups baby spinach Brightens the dish with its fresh, nutritious qualities.
  • Juice of half lime lime Adds a refreshing burst of acidity.
  • 2 tablespoons fresh parsley and cilantro, chopped (optional) These herbs lend a fresh finish.

Method
 

Preparation
  1. Prepare all the ingredients: Ensure your veggies are washed and diced so everything is ready.
  2. Heat olive oil in a large pot over medium heat: This enhances the flavors of the ingredients.
Cooking
  1. Add onion, carrot, and celery and stir to combine: Cover and cook, stirring occasionally for about 5 minutes. If the vegetables start to brown, lower the heat.
  2. Incorporate garlic, cumin, paprika, turmeric, chili flakes, and salt: Stir well and continue cooking for an additional 2 minutes.
  3. Add drained and rinsed chickpeas: Stir to coat them in the aromatic spices.
  4. Pour in the broth: Bring everything to a gentle simmer, covering the pot, and let it simmer for 30 minutes.
  5. (Optional) Partially puree the soup: Use an immersion blender for 2-3 bursts, or remove about 2 cups and blend it, returning it to the pot afterward.
  6. Add all of the spinach and stir: Let it simmer for 5 minutes or until the spinach is wilted.
  7. Remove from heat and add fresh herbs and lime juice: Taste your creation and adjust the salt if necessary.

Notes

For an extra layer of flavor, sauté the garlic for just a minute before adding the spices to toast them lightly. Experiment with different herbs or spices to customize the flavor profile. For a heartier version, consider adding chopped potatoes or quinoa. This soup is great for meal prep, making it a versatile option for busy schedules.