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Chickpea and Spinach Soup

Chickpeas, spinach, and tomatoes make this easy soup hearty enough for lunch or dinner. Warm spices and lemon give the broth plenty of flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6 people
Course: dinner, lunch, Soup
Cuisine: Mediterranean
Calories: 185
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion diced
  • 2 carrots diced
  • 3 garlic cloves minced
  • 2 cans chickpeas, 15 ounces each, drained and rinsed
  • 1 can diced tomatoes 14 ounces
  • 5 cups fresh baby spinach
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp lemon juice

Method
 

  1. Heat the olive oil in a large pot, add the onion and carrots, and cook for about 5 minutes.
  2. Stir in the garlic, cumin, and smoked paprika, then cook for 30 seconds until fragrant.
  3. Add the chickpeas, diced tomatoes, vegetable broth, salt, and black pepper.
  4. Bring the soup to a boil, reduce the heat, and simmer for about 15 minutes until the carrots are tender.
  5. Mash approximately 1 cup of chickpeas against the side of the pot to create a thicker broth.
  6. Stir in the spinach and cook for another 2 to 3 minutes until the leaves wilt.
  7. Add the lemon juice, adjust the seasoning, and serve the soup while warm.