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Chickpea and Spinach Soup
Chickpea and Spinach Soup is a nutritious, hearty, and flavorful dish that’s packed with plant-based protein from the chickpeas and vibrant green goodness from the spinach.
This soup is easy to make, incredibly filling, and perfect for a light yet satisfying meal. It’s also very versatile, allowing you to adjust the seasonings to your taste.
Here’s a simple recipe for Chickpea and Spinach Soup:
Chickpea and Spinach Soup Recipe
Ingredients:
Chickpeas: 2 cans (15 oz each), drained and rinsed (or 1 1/2 cups dried chickpeas, cooked)
Spinach: 4-5 cups fresh spinach, washed and chopped (or frozen spinach)
Onion: 1 medium, chopped
Garlic: 3 cloves, minced
Carrot: 1 large, peeled and diced
Celery: 2 stalks, diced
Tomato: 1 large, chopped (or 1 can of diced tomatoes)
Vegetable broth: 4 cups (or chicken broth)
Olive oil: 2 tablespoons
Ground cumin: 1 teaspoon
Ground turmeric: 1/2 teaspoon (optional for a vibrant color)
Ground coriander: 1/2 teaspoon (optional for extra flavor)
Salt and pepper: to taste
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Lemon juice: 1 tablespoon (optional for added freshness)
Fresh parsley or cilantro: chopped, for garnish
Red pepper flakes: a pinch (optional for a bit of heat)
Instructions:
Prepare the Ingredients:
Chop the onion, garlic, carrot, celery, and tomato. If using fresh spinach, wash and chop it. Drain and rinse the canned chickpeas if you’re using them.
Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften.
Add the Garlic and Spices:
Add the minced garlic, cumin, turmeric, and coriander (if using) to the pot. Cook for another 1-2 minutes, stirring frequently, until the garlic becomes fragrant and the spices bloom.
Add Tomatoes and Broth:
Add the chopped tomato (or canned diced tomatoes) to the pot and cook for a few minutes until they begin to soften. Then, pour in the vegetable broth and bring the mixture to a simmer. Let it simmer for about 10 minutes, allowing the flavors to meld together.
Add Chickpeas:
Add the chickpeas to the pot and simmer for an additional 10 minutes, allowing the chickpeas to absorb the flavors of the broth.
Add Spinach:
Stir in the chopped spinach and cook for another 3-5 minutes, until the spinach wilts and turns a vibrant green.
Season the Soup:
Taste the soup and season with salt and pepper as needed. Add a squeeze of lemon juice for brightness and a little red pepper flakes if you want some heat.
Serve:
Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro. Serve hot with a side of crusty bread or over a bed of cooked grains like quinoa or rice for a more filling meal.
Tips:
For extra flavor: Add a splash of vinegar (apple cider or balsamic) to enhance the soup’s depth, or add a pinch of smoked paprika for a smokier taste.
For a heartier soup: You can add diced potatoes or zucchini to make the soup more filling.
Vegan Option: This soup is naturally vegan, but you can add a dollop of yogurt or a sprinkle of grated cheese for extra richness, if desired.
Chickpea and Spinach Soup is a healthy, satisfying soup that’s full of flavor and nutrition. The combination of chickpeas, spinach, and aromatic spices makes it incredibly wholesome and perfect for any time of the year. It’s a great option for those looking for a light yet hearty meal!
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