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Spinach and Chickpea Soup

A comforting blend of chickpeas and spinach, ideal for a nutritious meal that evokes nostalgic home-cooked goodness.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 tbsp olive oil The base of the dish, imparting a warm, aromatic quality.
  • 1 large white onion, diced Adds sweetness and depth to the soup.
  • 2 medium carrots, diced Brings a subtle crunch and sweetness.
  • 2 stalks celery, diced Provides a fresh, crisp flavor.
  • 4-6 cloves garlic, minced Infuses a delightful aroma and richness.
Spices
  • 1 tsp ground cumin Adds warm, earthy notes that enhance the dish.
  • 1 tsp smoked paprika Introduces a hint of smokiness for depth.
  • 1 tsp turmeric Lends a slight bitterness and a bright golden color.
  • ½ tsp dried chili flakes (optional) Offers a touch of heat, adjusting to taste.
  • 1 tsp salt, plus more to taste Elevates the flavors throughout.
Main Ingredients
  • 2 cans 540 ml chickpeas, drained and rinsed Creamy texture packed with protein.
  • 8 cups vegetable or low sodium chicken broth The essential liquid that binds all flavors.
  • 8 cups baby spinach Adds a vibrant green color and nutrition.
  • Juice of half a lime Provides a tangy brightness.
  • 2 tbsp fresh parsley and cilantro, chopped (optional) Freshens up the final dish, adding aromatic notes.

Method
 

Preparation
  1. Prepare all the ingredients. Ensure your onion, carrots, and celery are diced and your garlic is minced.
Cooking
  1. Heat olive oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery, stirring well to combine. Cover and cook for approximately 5 minutes, stirring occasionally.
  3. Add the garlic, cumin, smoked paprika, turmeric, chili flakes (if using), and salt. Stir well and let the spices cook for an additional 2 minutes.
  4. Incorporate the drained and rinsed chickpeas, stirring to coat them in the spices.
  5. Pour in the broth, bringing the entire mixture to a gentle simmer. Cover and simmer for 30 minutes, checking occasionally.
  6. (Optional step) For a creamier texture, partially puree the soup using a hand blender or by transferring 2 cups of the soup to a blender, then adding it back to the pot.
  7. Add the baby spinach and stir well. Allow the soup to simmer for an additional 5 minutes or until the spinach is completely wilted.
  8. Remove from heat and mix in the fresh herbs and lime juice. Adjust the salt as needed before serving.

Notes

Fresh herbs can elevate the flavor profile; consider using them for garnish just before serving. Always stir the soup covered, but check occasionally. Feel free to experiment with spices.