Spinach and Chickpea Soup
This soup is so delicious you won't believe how quickly it comes together!
Servings: 6
Calories: 262kcal
Ingredients
- 3 tablespoon olive oil
- 1 large white onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4-6 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- ½ teaspoon dried chili flakes (optional)
- 1 teaspoon salt, plus more to taste (adjust amount if using salted broth)
- 2 - 540 ml cans chickpeas, drained and rinsed well
- 8 cups vegetable or low sodium chicken broth
- 8 cups baby spinach
- Juice of half a lime
- 2 tablespoon each fresh parsley and cilantro, chopped (optional)
Instructions
- Prepare all the ingredients. Heat olive oil in a large pot, over medium heat. Add onion, carrot, and celery and stir to combine. Cover and cook, stirring occasionally, for 5 minutes. Lower the heat if the vegetables start to brown.
- Add garlic, cumin, paprika, turmeric, chili flakes, and salt. Stir well and continue cooking for 2 minutes.
- Add drained and rinsed chickpeas and stir to coat the chickpeas in the spices. Add broth and bring to a gentle simmer. Cover and continue to simmer for 30 minutes (check after a couple of minutes to make sure it isn’t boiling rapidly).
- (Optional step) Partially puree with a hand blender in 2 or 3 bursts or remove 2 cups of the soup, making sure to scoop up some of the chickpeas and vegetables, and blend in a blender or food processor. Add back to soup pot. The goal isn’t to puree all the soup but to just add a bit of creaminess to the broth.
- Add all of the spinach and stir. Let simmer for 5 minutes or until spinach is wilted. Remove from heat and add fresh herbs (if using) and lime juice. Taste and add salt as needed.
Notes
Store covered in the refrigerator for up to one week.
Freeze for up to 6 months.
Nutrition
Serving: 1serving | Calories: 262kcal | Carbohydrates: 36g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 641mg | Potassium: 496mg | Fiber: 7g | Sugar: 5g