Chickpea and Spinach Soup with Garlic
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric (optional)
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed (or 1½ cups cooked chickpeas)
- 4 cups vegetable broth or water
- 2 cups fresh spinach, chopped
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Juice of ½ lemon (optional, for brightness)
- Optional garnish: fresh parsley, red pepper flakes, or a drizzle of olive oil
Instructions
- Step 1: Sauté Aromatics : Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Sauté for 5–7 minutes until vegetables are softened. Add garlic, cumin, smoked paprika, and turmeric. Stir for 1–2 minutes until fragrant.
- Step 2: Add Chickpeas and Broth : Stir in chickpeas and vegetable broth. Bring to a boil, then reduce heat to simmer for 15 minutes, allowing flavors to meld.
- Step 3: Add Spinach : Add chopped spinach and cook for 2–3 minutes until wilted. Season with salt, black pepper, and lemon juice if desired.
- Step 4: Adjust and Finish : Taste and adjust seasoning as needed. Optional: Blend a portion of the soup with an immersion blender for a creamier texture, leaving some chickpeas whole for bite.