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
- 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)
Instructions
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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.
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Add Garlic: Add the minced garlic and cook for another 1-2 minutes, until fragrant.
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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.
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Add Remaining Ingredients (Except Spinach): Add the drained and rinsed chickpeas, diced tomatoes (with their juice), and vegetable broth or water. Stir to combine.
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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.
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Add Spinach: Stir in the roughly chopped spinach and cook for an additional 5 minutes, until the spinach is wilted.
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Season: Season the soup with salt and pepper to taste.
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Serve: Serve the chickpea and spinach soup hot, with lemon wedges on the side for a bright, fresh flavor if desired.
