When you’re looking for a hearty, wholesome, and nourishing meal, nothing beats a warm bowl of chickpea and spinach soup.
Packed with plant-based protein, fiber, vitamins, and minerals, this recipe is not only delicious but also a fantastic option for vegetarians, vegans, or anyone trying to add more healthy meals into their weekly menu.
We’ll go through the health benefits of this soup, why it’s a great choice for a cozy lunch or dinner, and provide you with a simple step-by-step recipe you can whip up at home.
Why You’ll Love Chickpea and Spinach Soup
Nutrient-Rich – Chickpeas are full of protein and fiber, while spinach adds a boost of iron, vitamin C, and antioxidants.
Comforting Yet Light – Unlike heavy cream-based soups, this one keeps you full without weighing you down.
Quick and Easy – Using canned chickpeas and fresh or frozen spinach, you can prepare this soup in under 30 minutes.
Budget-Friendly – All ingredients are simple pantry staples, making this an affordable yet satisfying meal.
Versatile – You can serve it with crusty bread, rice, or quinoa to make it heartier.
Ingredients
To make this chickpea and spinach soup recipe, you’ll need:
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2 tablespoons olive oil
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1 medium onion, finely chopped
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2 garlic cloves, minced
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2 carrots, diced
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1 celery stalk, diced
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1 teaspoon ground cumin
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1 teaspoon smoked paprika (optional)
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1 can (15 oz) chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
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4 cups vegetable broth
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2 cups fresh spinach (or 1 cup frozen spinach)
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Salt and black pepper, to taste
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Juice of half a lemon (optional, for brightness)
Instructions
1. Sauté the base
Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery.
Cook for 5–6 minutes until softened. Add garlic, cumin, and smoked paprika, and stir for 1 minute until fragrant.
2. Add chickpeas and broth
Stir in the chickpeas and pour in the vegetable broth. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes.
3. Add spinach
Toss in the spinach and let it wilt into the soup (2–3 minutes if using fresh, 5 minutes if using frozen).
4. Season and finish
Taste the soup and season with salt and pepper. For extra flavor, squeeze in some lemon juice just before serving.
5. Serve warm
Ladle the soup into bowls and enjoy with warm bread or over rice for a more filling meal.
Tips and Variations
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Make it Creamy – Blend half the soup with an immersion blender for a creamier texture.
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Add More Protein – Stir in quinoa, brown rice, or lentils.
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Spice It Up – Add red pepper flakes or cayenne for a little heat.
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Meal Prep Friendly – This soup stores well in the fridge for up to 4 days and freezes for up to 3 months.
Also Check: Clam Chowder Recipe New England Recipe
Chickpea and Spinach Soup Recipe
Ingredients
Method
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
- Stir in garlic, cumin, and smoked paprika; cook for 1 minute.
- Add chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in spinach until wilted (2–5 minutes depending on fresh or frozen).
- Season with salt, pepper, and lemon juice. Serve hot with bread or over rice.
Read More: Garlic Butter Sauce For Pasta
This chickpea and spinach soup recipe is a powerhouse of nutrition, flavor, and comfort.
Whether you’re cooking for your family or preparing meals for the week, it’s an easy dish that proves healthy food can be incredibly delicious.
Give it a try tonight—you may just find it becoming one of your go-to soup recipes.
