Print

Garlicky Chickpea Spinach Soup Recipe

Print Recipe

★★★★

3.9 from 31 reviews

This Garlicky Chickpea Spinach Soup is a flavorful, hearty, and healthy dish perfect for a cozy meal. Featuring a blend of warm spices, tender chickpeas, vibrant spinach, and fresh herbs, simmered to perfection in a vegetable broth base, it offers a comforting yet nutritious experience. Finished with a zing of lemon juice, a drizzle of olive oil, and a sprinkle of pecorino Romano cheese, this soup balances savory and bright flavors beautifully.

Ingredients

Scale

Chickpeas and Broth

  • 2 (15-ounce) cans chickpeas
  • 1/2 cup reserved chickpea liquid
  • 4 cups vegetable broth (or chicken stock)

Vegetables and Herbs

  • 1 large yellow onion, roughly chopped
  • 4 or 5 large garlic cloves, minced
  • 2 cups packed fresh baby spinach (2 to 3 ounces)
  • 1/2 cup roughly chopped fresh flat-leaf parsley

Spices and Oil

  • 3 tablespoons extra virgin olive oil
  • Kosher salt (about 1/2 teaspoon, plus more to taste)
  • 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

Finishing Touches

  • 1 large lemon, halved
  • 1/2 cup grated pecorino Romano cheese
  • Crusty bread (for serving, optional)

Instructions

  1. Get ready. Drain the chickpeas from the cans, carefully reserving 1/2 cup of the liquid to use later in the soup for added flavor and body.
  2. Sauté the vegetables. Heat 3 tablespoons of extra virgin olive oil in a large pot over medium heat until shimmering. Add the roughly chopped onion and minced garlic. Season with approximately 1/2 teaspoon kosher salt. Cook, stirring regularly, for about 5 minutes or until the onion softens and the mixture becomes fragrant.
  3. Season with spices. Stir in the ground cumin, ground coriander, sweet paprika, red pepper flakes, and ground black pepper. Cook the spices with the onions and garlic for about 30 seconds, stirring frequently, to release their aromas.
  4. Incorporate the chickpeas. Add the drained chickpeas to the pot and stir well to coat them evenly with the spices. Using a potato masher or the back of a sturdy fork, roughly mash some of the chickpeas to create a thicker texture without pureeing completely.
  5. Add the liquids. Pour in the vegetable broth (or chicken stock) along with the reserved chickpea liquid. Increase the heat to bring the soup to a boil. Once boiling, let it continue to boil for 5 minutes before reducing the heat to medium-low. Partially cover the pot with a lid and allow the soup to simmer gently for 30 minutes, letting the flavors meld.
  6. Add the greens. Stir in the fresh baby spinach and chopped parsley. Let the soup sit for 1 minute until the spinach wilts. Squeeze the juice of half a lemon into the soup, stir thoroughly, then taste and add more lemon juice if desired for brightness.
  7. Finish and serve. Ladle the soup into bowls. Top each serving with a drizzle of extra virgin olive oil and a generous sprinkle of grated pecorino Romano cheese. Optionally, serve with crusty bread on the side to complement the warm, garlicky flavors.

Notes

  • You can substitute vegetable broth with chicken stock if not vegetarian, which will add a richer flavor.
  • Adjust red pepper flakes according to your preferred spice level.
  • For a creamier texture, partially blend the soup after simmering.
  • Leftovers can be stored in the refrigerator for up to 4 days and reheat well.
  • Gluten-free crusty bread is recommended if serving to gluten-sensitive guests.

Keywords: chickpea soup, spinach soup, garlicky soup, vegetarian soup, Mediterranean recipe, healthy soup, easy soup

Find it online: https://foodiecara.com/garlicky-chickpea-spinach-soup-recipe/