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A serving of spinach soup in a bowl with a spoon. Next to this is a block of pecorino Romano cheese, a cheese grater, and a bottle of olive oil.
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5 from 14 votes

Garlicky Chickpea Spinach Soup

A pantry-friendly, healthy, vegetarian soup recipe made with canned chickpeas, baby spinach, and lots of garlic.
Prep Time5 minutes
Cook Time40 minutes
Course: Dinner, Lunch, Soup
Cuisine: American/Mediterranean
Diet: Vegetarian
Servings: 4
Author: Suzy Karadsheh

Ingredients

  • 2 (15-ounce) cans chickpeas
  • 3 tablespoons Extra virgin olive oil
  • 1 large yellow onion, roughly chopped
  • 4 or 5 large garlic cloves, minced
  • Kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon sweet paprika
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground black pepper
  • 4 cups vegetable broth or chicken stock
  • 2 cups packed fresh baby spinach (2 to 3 ounces)
  • 1/2 cup roughly chopped fresh flat-leaf parsley
  • 1 large lemon, halved
  • 1/2 cup grated pecorino Romano cheese
  • Crusty bread, for serving (optional)

Instructions

  • Get ready. Drain the chickpeas, reserving 1/2 cup of their liquid.
  • Sauté the vegetables. In a large pot, heat 3 tablespoons of the olive oil over medium heat until shimmering. Add the onion and garlic and season with a big pinch of salt (about 1/2 teaspoon). Cook over medium heat, stirring regularly, until fragrant, about 5 minutes.
  • Season with spices. Add the cumin, coriander, paprika, red pepper flakes, and black pepper and cook, stirring regularly for about 30 seconds.
  • Incorporate the chickpeas. Add the chickpeas and stir to coat with the spices. Using a potato masher or the back of a sturdy fork, roughly mash the chickpeas (you’re just looking to break some of the chickpeas).
  • Add the liquids. Add the stock and the reserved chickpea liquid. Raise the heat and bring to a boil, then boil for 5 minutes. Turn the heat down to medium-low and partly cover the pot with the lid. Simmer the soup for 30 minutes.
  • Add the greens. Stir in the spinach and parsley, and let the soup sit for 1 minute, until the spinach wilts. Squeeze half a lemon over the soup, stir, and taste, adding more lemon juice if you like.
  • Finish and serve. Transfer the soup to serving bowls and top each bowl with a drizzle of olive oil and a bit of grated pecorino Romano cheese. Serve with crusty bread.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.

Nutrition

Calories: 194.6kcal | Carbohydrates: 12.9g | Protein: 6g | Fat: 14.4g | Saturated Fat: 3.7g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 8.8g | Cholesterol: 13mg | Sodium: 1114.5mg | Potassium: 274.1mg | Fiber: 2.5g | Sugar: 4.2g | Vitamin A: 2864.6IU | Vitamin C: 32.8mg | Calcium: 195.1mg | Iron: 1.9mg

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