Spinach and Chickpea Soup Recipe

Spinach and Chickpea Soup Recipe

This Spinach and Chickpea Soup is so flavourful and delicious you will be surprised it didn’t take hours to prepare! Spiced with cumin, turmeric, smoked paprika, and loads of garlic, this soup has a rich depth of flavour that will keep you coming back for more!

It’s pure comfort in a bowl. It feels like a warm hug! Good for the mind, body, and soul. It’s packed full of nutrients so you can enjoy the decadent flavours knowing you are feeding your body what it needs.


White onion- yellow or Spanish onion are also perfect.

Smoked paprika – substitute with regular paprika or hot if you like things spicy!

Dried chili flakes – omit, decrease or increase to your preferred spice level

Chickpeas – any type of beans will work in this soup

Baby spinach – use regular spinach that has been chopped or 300-500 g of frozen spinach. If using a block of frozen spinach, defrost it first and squeeze out the water. You can also use other greens for this soup such as arugula, kale, collard greens or Swish chard.

This soup is so delicious you won’t believe how quickly it comes together!

Prep Time: 15 mins

Cook Time: 35 mins

 Servings: 6 

INGREDIENTS FOR Spinach and Chickpea Soup Recipe 

◾3 tablespoon olive oil

◾1 large white onion, diced

◾2 medium carrots, diced

◾2 celery stalks, diced

◾4-6 cloves garlic, minced

◾1 teaspoon ground cumin

◾1 teaspoon smoked paprika

◾1 teaspoon turmeric

◾½ teaspoon dried chili flakes (optional)

◾1 teaspoon salt, plus more to taste (adjust amount if using salted broth)

◾2 – 540 ml cans chickpeas, drained and rinsed well

◾8 cups vegetable or low sodium chicken broth

◾8 cups baby spinach

◾Juice of half a lime

◾2 tablespoon each fresh parsley and cilantro, chopped (optional)

INSTRUCTIONS FOR Spinach and Chickpea Soup

◾Prepare all the ingredients. Heat olive oil in a large pot, over medium heat. Add onion, carrot, and celery and stir to combine. Cover and cook, stirring occasionally, for 5 minutes. Lower the heat if the vegetables start to brown.

◾Add garlic, cumin, paprika, turmeric, chili flakes, and salt. Stir well and continue cooking for 2 minutes.

◾Add drained and rinsed chickpeas and stir to coat the chickpeas in the spices. Add broth and bring to a gentle simmer. Cover and continue to simmer for 30 minutes (check after a couple of minutes to make sure it isn’t boiling rapidly).

◾(Optional step) Partially puree with a hand blender in 2 or 3 bursts or remove 2 cups of the soup, making sure to scoop up some of the chickpeas and vegetables, and blend in a blender or food processor. Add back to soup pot. The goal isn’t to puree all the soup but to just add a bit of creaminess to the broth.

◾Add all of the spinach and stir. Let simmer for 5 minutes or until spinach is wilted. Remove from heat and add fresh herbs (if using) and lime juice. Taste and add salt as needed.


◾Store covered in the refrigerator for up to one week.

◾Freeze for up to 6 months.


Serving: 1 serving | Calories: 262kcal | Carbohydrates: 36 g | Protein: 11 g | Fat: 10 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Sodium: 641mg | Potassium: 496mg | Fiber: 7 g | Sugar: 5 g

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