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

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!