Name: Chickpea and Spinach Soup
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 garlic cloves, minced; 6 cups vegetable broth or water; 1 can (14.5 oz) diced tomatoes; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp smoked paprika; ½ tsp dried thyme; Salt and pepper to taste; 2 tbsp olive oil; 4 cups fresh spinach, roughly chopped; Lemon wedges for serving (optional)

Description

This recipe, “Chickpea and Spinach Soup,” is a hearty, healthy, and flavorful soup that combines the protein-rich goodness of chickpeas with the vibrant nutrients of spinach, all in a savory and aromatic broth.

Ingredients

Scale

1 can (15 oz) chickpeas, drained and rinsed
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
6 cups vegetable broth or water
1 can (14.5 oz) diced tomatoes
1 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
½ tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil
4 cups fresh spinach, roughly chopped
Lemon wedges for serving (optional)

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Instructions

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
Add Garlic: Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Add Spices: Stir in the ground cumin, ground coriander, smoked paprika, and dried thyme. Cook for 1 minute to toast the spices and release their aromas.
Add Remaining Ingredients (Except Spinach): Add the drained and rinsed chickpeas, diced tomatoes (with their juice), and vegetable broth or water. Stir to combine.
Bring to Boil and Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the vegetables are tender and the flavors have melded. Stir occasionally to prevent sticking.
Add Spinach: Stir in the roughly chopped spinach and cook for an additional 5 minutes, until the spinach is wilted.
Season: Season the soup with salt and pepper to taste.
Serve: Serve the chickpea and spinach soup hot, with lemon wedges on the side for a bright, fresh flavor if desired.