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Chickpea and Spinach Soup

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A wholesome and comforting soup made with chickpeas, spinach, and aromatic spices simmered in a flavorful broth. Simple, hearty, and easy to prepare in one pot.

Ingredients

  1. 2 tbsp olive oil
  2. 1 medium onion, diced
  3. 3 cloves garlic, minced
  4. 2 carrots, diced
  5. 2 celery stalks, diced
  6. 2 cans (15 oz each) chickpeas, rinsed and drained
  7. 4 cups fresh spinach, chopped
  8. 6 cups vegetable broth
  9. 1 can (14 oz) crushed tomatoes (optional)
  10. 1 tsp ground cumin
  11. 1 tsp smoked paprika
  12. 1 bay leaf
  13. Salt and black pepper, to taste
  14. 2 tbsp fresh parsley or cilantro, chopped (for garnish)

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until softened, about 6–7 minutes.

  1. Stir in garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
  2. Add chickpeas, vegetable broth, crushed tomatoes (if using), and bay leaf. Bring to a boil.
  3. Reduce heat and simmer for 20–25 minutes to allow flavors to meld.
  4. Add fresh spinach and cook for 2–3 minutes until wilted.
  5. Remove the bay leaf, season with salt and pepper, and garnish with parsley or cilantro before serving.

Notes

  • Add potatoes, sweet potatoes, or cooked pasta for extra heartiness.
  • Substitute spinach with kale or Swiss chard.
  • Blend part of the soup for a creamier texture.
  • For extra spice, stir in chili flakes or harissa paste.
  • This soup freezes well for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/chickpea-and-spinach-soup/