Chickpea and Spinach Soup Recipe

Ingredients

To make this delicious chickpea and spinach soup, you’ll need some simple yet flavorful ingredients. Here’s a list of everything you need:

For the Soup Base:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 celery stalk, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric (optional, but adds great flavor)
• 1 teaspoon paprika
• 4 cups vegetable broth (or chicken broth if preferred)
• 2 cups canned chickpeas, drained and rinsed (or use dried chickpeas if you have time to cook them)
• 4 cups fresh spinach, roughly chopped
• Salt and pepper, to taste
• Fresh lemon juice (for a touch of brightness)

Optional additions:

• 1/2 teaspoon red pepper flakes (for heat)
• A pinch of ground coriander or cinnamon (for extra flavor)
• A dollop of plain yogurt or a drizzle of olive oil for creaminess

How to Make Chickpea and Spinach Soup

Now that you have everything ready, let’s dive into the step-by-step process of making this flavorful soup. It’s easier than you think!

Step 1: Sauté the Vegetables

Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion and sauté it for about 4 minutes until it’s soft and translucent. Next, add the garlic, diced carrot, and chopped celery, and cook for another 5-6 minutes until the vegetables soften.

The garlic should be fragrant by now, filling your kitchen with a mouthwatering aroma. This is the base of your soup, and it sets the stage for all the amazing flavors to come.

Step 2: Add the Spices

Now it’s time to layer in the spices! Sprinkle in the cumin, paprika, and turmeric. These spices not only enhance the flavor but also give the soup a beautiful color. Stir everything together for about 1 minute, allowing the spices to release their oils and become fragrant.

Why these spices? Well, cumin adds a smoky depth, paprika brings a mild sweetness, and turmeric provides a touch of earthiness with its bright yellow hue.

Step 3: Pour in the Broth and Chickpeas

Pour in the vegetable broth and bring the mixture to a simmer. Once the broth is hot, stir in the chickpeas. If you’re using canned chickpeas, they don’t need much time to cook, but if you’re using dried chickpeas, make sure they’re pre-cooked and tender before adding them to the soup.

Let the soup simmer for about 15 minutes to allow the flavors to blend together. You’ll notice the aroma filling the air—this is the moment when everything starts to come together.

Step 4: Add the Spinach

Now for the best part: the spinach! Stir in the chopped spinach and let it wilt into the soup. This will only take a couple of minutes, and you’ll see the vibrant green leaves fold into the broth, giving the soup a lovely texture.

If you prefer a thicker soup, you can blend a portion of the soup with an immersion blender or regular blender. This adds a creamier consistency without needing any dairy!

Step 5: Season and Serve

Once the spinach is wilted, it’s time to taste and adjust the seasoning. Add salt, pepper, and a squeeze of fresh lemon juice to brighten the flavors. If you like your soup spicier, feel free to add red pepper flakes or more spices at this stage.

Serve the soup hot with a sprinkle of fresh herbs, like cilantro or parsley, for an extra pop of flavor.