Garlicky Chickpea Spinach Soup Recipe

If you are craving something hearty, wholesome, and bursting with bold flavors, this Garlicky Chickpea Spinach Soup Recipe will become your new go-to comfort meal. It’s a vibrant, soul-warming bowl filled with tender chickpeas, fresh baby spinach, and a delightful garlicky punch that dances with a mix of warm spices. Each spoonful offers a perfect balance of zest, earthiness, and a touch of creaminess from pecorino Romano cheese. Whether you’re looking for an easy weeknight dinner or a nourishing lunch, this soup not only satisfies your taste buds but also offers a nourishing boost, making it a treasured recipe to keep in your culinary repertoire.

Ingredients You’ll Need

The beauty of this Garlicky Chickpea Spinach Soup Recipe is in its simplicity—each ingredient plays a significant role, from adding layers of flavor to creating a luscious texture and vibrant color. Get ready to gather some pantry staples and fresh greens that come together effortlessly to make this soup memorable.

• Chickpeas (2 cans, 15-ounce each): Provide the hearty protein base and creamy texture when lightly mashed.
• Extra virgin olive oil (3 tablespoons): Adds richness and carries the flavors of spices beautifully.
• Yellow onion (1 large, roughly chopped): Gives natural sweetness and depth to the soup.
• Garlic cloves (4 or 5, minced): The star of the recipe, delivering that unmistakable garlicky aroma and bite.
• Kosher salt: Enhances all the other flavors harmoniously.
• Ground cumin (1 teaspoon): Warms the palate with earthy tones.
• Ground coriander (1 teaspoon): Brings a subtle citrusy brightness to the spice blend.
• Sweet paprika (3/4 teaspoon): Adds a mild smoky sweetness and lovely color.
• Red pepper flakes (1/2 teaspoon): Introduces a gentle kick to enliven the soup.
• Ground black pepper (1/2 teaspoon): Rounds out the spice profile with peppery heat.
• Vegetable broth or chicken stock (4 cups): Creates the savory, flavorful liquid base.
• Fresh baby spinach (2 cups, packed): Contributes vibrant green color and fresh earthiness.
• Fresh flat-leaf parsley (1/2 cup, roughly chopped): Adds a burst of herbaceous brightness at the end.
• Large lemon (1, halved): Citrus zestiness balances and lifts the flavor.
• Pecorino Romano cheese (1/2 cup, grated): Offers a sharp, savory finish that enhances the overall richness.
• Crusty bread (optional, for serving): Perfect for dipping and soaking up every last spoonful.

How to Make Garlicky Chickpea Spinach Soup Recipe

Step 1: Prep Your Chickpeas and Aromatics

Start by draining the chickpeas, but don’t toss out the liquid—they hold amazing flavor and will enrich your soup. Keep half a cup of this liquid aside. Then gather your onion and garlic. These aromatics form the flavor foundation and their scent filling your kitchen is always a winner.

Step 2: Sauté the Onion and Garlic

Warm the olive oil in a large pot until it shimmers, then toss in the onions and minced garlic with a generous pinch of salt to help draw out their natural sweetness. Cook gently over medium heat, stirring often, until the mixture is soft and beautifully fragrant—this usually takes about five minutes.

Step 3: Infuse with Spices

Time to add the spices—cumin, coriander, paprika, red pepper flakes, and black pepper. Stir them into the aromatics and let their fragrances bloom for about 30 seconds. This step really layers in those warm, complex flavors that make this soup so special.

Step 4: Add and Mash Chickpeas

Next, add the chickpeas to the pot and coat them thoroughly with the aromatic, spiced mixture. Use a potato masher or the back of a sturdy fork to gently mash some of the chickpeas—this thickens the soup and creates a luscious, hearty texture you’ll love.

Step 5: Pour in Liquids and Simmer

Pour in the vegetable broth along with that reserved chickpea liquid. Crank up the heat to bring the soup to a boil, then let it bubble away for five minutes before reducing the heat to medium-low. Partially cover the pot and let your soup simmer for a solid 30 minutes to allow all those flavors to marry beautifully.

Step 6: Add Greens and Brighten

Finally, stir in the fresh baby spinach and flat-leaf parsley. Let the residual heat gently wilt the greens, just about a minute. Squeeze half a lemon over the soup, stir, and adjust to taste—you can add more lemon juice to elevate the bright, fresh notes.

Step 7: Finish and Serve

Ladle the hot soup into bowls, and don’t forget the finishing touches—a drizzle of good olive oil and a sprinkle of grated pecorino Romano cheese for that irresistible salty richness. Serve alongside crusty bread, if you like, for a truly satisfying experience.

How to Serve Garlicky Chickpea Spinach Soup Recipe

Garnishes

The finishing touches make a big difference! A drizzle of olive oil adds luscious smoothness, while pecorino Romano cheese provides a sharp, savory contrast that pairs perfectly with the garlicky flavor. A pinch of freshly cracked black pepper or a few extra red pepper flakes can be sprinkled on top if you like a bit more heat and texture.

Side Dishes

This Garlicky Chickpea Spinach Soup Recipe shines as a main dish, but pairing it with rustic crusty bread is an unbeatable combo—you can soak up every aromatic drop, making the meal more filling and comforting. A simple green salad tossed with lemon vinaigrette also complements the soup’s bold flavors and freshness beautifully.

Creative Ways to Present

For a fun twist, serve the soup in individual bread bowls for a rustic, edible container that makes mealtime feel special. Alternatively, top each bowl with a handful of toasted nuts or seeds to add crunch or scatter some crumbled feta or goat cheese for a tangy contrast alongside the pecorino Romano.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the fridge for up to four days. Store it in an airtight container to preserve freshness and flavor. The spices tend to deepen over time, so leftovers often taste even better the next day.

Freezing

If you want to stash some for later, this soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty zip bags. It will keep for up to three months, making it a convenient ready-to-go meal anytime.

Reheating

To reheat, gently warm the soup in a saucepan over medium heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a splash of broth or water to loosen it up. You can reintroduce a fresh squeeze of lemon before serving to brighten it back up.

FAQs

Can I use dried chickpeas instead of canned?

Absolutely! Just be sure to soak and cook the dried chickpeas thoroughly before starting the recipe. Using homemade cooked chickpeas can add superb texture, though canned chickpeas are a fantastic time-saver without compromising flavor.

What can I substitute for pecorino Romano cheese?

If pecorino Romano isn’t available, parmesan cheese makes a great substitute. For a dairy-free option, nutritional yeast can add a similar savory, cheesy note.

Is this soup suitable for vegans?

Yes! Just swap the cheese for a vegan alternative or omit it entirely, and ensure you use vegetable broth instead of chicken stock to keep it completely plant-based.

How spicy is the soup?

The red pepper flakes add a mild kick, but it’s customizable. You can reduce or omit them for a milder version or add extra if you love heat. The soup’s warmth mostly comes from the spices, so feel free to adjust them to your liking.

Can I use frozen spinach instead of fresh?

You can, though fresh baby spinach is recommended for its texture and brightness. If using frozen, thaw and drain it well to avoid excess water diluting the soup’s flavor.

Final Thoughts

Trust me when I say this Garlicky Chickpea Spinach Soup Recipe is a treasure you’ll want to make again and again. It’s simple yet full of character, nourishing, and incredibly satisfying on any day of the week. So go ahead, give yourself the comfort of this garlicky, savory bowl and soon it will be one of your all-time favorites too!

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