Spinach and Chickpea Soup
A delightful, nourishing soup packed with flavor and nutrition, perfect for a quick lunch or cozy dinner.
Ingredients
Base Ingredients
- 3 tbsp olive oil This golden oil brings richness and moisture to your soup.
- 1 large white onion, diced Aromatic and sweet, providing a savory base.
- 2 medium carrots, diced These juicy and crisp vegetables add a pop of color and natural sweetness.
- 2 stalks celery, diced Adding a refreshing crunch and depth of flavor.
- 4-6 cloves garlic, minced Its pungent aroma complements the spices beautifully.
- 2 540 ml can chickpeas, drained and rinsed well These nutritious legumes provide protein and creaminess.
- 8 cups vegetable or low sodium chicken broth The liquid gold that forms the body of our soup.
- 8 cups baby spinach Tender, vibrant greens that wilt beautifully, enriching each bowl.
- Juice of half lime A squeeze of citrus to brighten and enhance the overall flavors.
Spices and Seasoning
- 1 tsp ground cumin Offering a warm, earthy flavor that ties the soup together.
- 1 tsp smoked paprika Infusing a subtle smokiness and vibrant hue.
- 1 tsp turmeric This golden spice adds color and boasts numerous health benefits.
- ½ tsp dried chili flakes (optional) For those who enjoy a little heat.
- 1 tsp salt, plus more to taste To amplify all the flavors.
- 2 tbsp fresh parsley, chopped (optional) For a fresh finish, adding herby brightness.
- 2 tbsp fresh cilantro, chopped (optional) For a fresh finish, adding herby brightness.
Instructions
Preparation
- Begin your culinary adventure by prepping all the ingredients. Chop the onions, carrots, celery, and garlic, and ensure the chickpeas are drained and rinsed.
Cooking the Soup
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion, carrot, and celery to the pot. Stir to combine and cover. Cook for about 5 minutes, stirring occasionally.
- Stir in the minced garlic, ground cumin, smoked paprika, turmeric, chili flakes (if using), and salt. Let the spices bloom for about 2 minutes.
- Add the drained and rinsed chickpeas and stir.
- Pour in the broth and bring to a gentle simmer. Cover and simmer for about 30 minutes.
- For a touch of creaminess, partially puree the soup with a hand blender, or blend 2 cups of the soup separately before returning it to the pot.
- Stir in the baby spinach and allow to simmer for an additional 5 minutes or until the spinach is just wilted.
- Remove from heat and stir in the fresh parsley and cilantro (if using) and lime juice. Adjust salt to taste.
Notes
Ensure you don't rush the initial sautéing process; it enhances flavors. A bit of chunkiness adds texture, making each bowl satisfying. Feel free to swap or add other greens like kale or Swiss chard for variety.