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Chickpea and Spinach Soup Recipe

A hearty and nutritious chickpea and spinach soup recipe packed with protein, fiber, and flavor—perfect for a quick vegetarian or vegan meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • 2 carrots diced
  • 1 celery stalk diced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika optional
  • 1 can 15 oz chickpeas, drained and rinsed (or 1 ½ cups cooked)
  • 4 cups vegetable broth
  • 2 cups fresh spinach or 1 cup frozen spinach
  • Salt and pepper to taste
  • Juice of ½ lemon optional

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened.
  2. Stir in garlic, cumin, and smoked paprika; cook for 1 minute.
  3. Add chickpeas and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
  4. Stir in spinach until wilted (2–5 minutes depending on fresh or frozen).
  5. Season with salt, pepper, and lemon juice. Serve hot with bread or over rice.