This easy Chickpea Soup with Spinach is cozy, flavorful and perfect. It uses a few pantry staples and fresh veggies and is easy to put together. Creamy and deeply satisfying, it makes for a delicious meal that happens to be vegan and gluten-free.
The whole process takes about 40 minutes, but the active cooking time is around 20 minutes in total. Start by sautéing the diced onions, carrots and celery in some olive oil, before adding the garlic and aromatics. Once the veggies are soft and fragrant, add the cubed potatoes and canned or cooked chickpeas. Then add the vegetable stock and bring the soup to a boil. Simmer for 15 minutes, then transfer half of the soup to a blender and purée until smooth and creamy. Return the puréed portion of the soup back to the pot and stir in the spinach. Finally, add in the lemon juice to taste. Serve in bowls with a drizzle of olive oil and an extra sprinkle of freshly ground black pepper. Enjoy!
To make the Chickpea Soup with Spinach, you will need the following ingredients:
In a large Dutch oven or heavy-bottomed pot over medium heat, heat 2 tablespoons olive oil and add 1 diced onion. Sauté, stirring occasionally, until soft and translucent, about 6 minutes. If the onions start to brown, lower the heat.
Add 1 diced carrot and 1 diced celery stalk to the pot. Sauté, stirring occasionally, until the celery is slightly softened, about 5 minutes. Season with salt and black pepper to taste.
Add 3 minced garlic cloves, ½ teaspoon ground chilies, 1 tablespoon fresh thyme leaves, and 1 teaspoon lemon zest and stir. Sauté until fragrant, about 1 minute.
Add 3 cubed potatoes and 1 ½ cups cooked chickpeas, season a pinch of salt and black pepper, and stir to mix.
Pour in 4 cups vegetable stock, stir, and cover with a lid. Bring to a boil and then lower the heat to a simmer. Set the lid on top, leaving a little room for steam to get out.
Simmer until the potatoes are tender, about 15 minutes.
Carefully ladle half of the soup into a blender. Purée until completely smooth.
Return the puréed portion of the soup back to the pot and stir.
Add in 4 cups baby spinach and stir.
Once the spinach has wilted, add 1 tablespoon lemon juice and stir to combine. Taste and adjust for seasoning if needed (more lemon, salt, pepper, or chili).
Divide the soup among bowls and serve topped with a drizzle of olive oil and an extra sprinkle of freshly ground black pepper.
Creamy and deeply satisfying, this Chickpea Soup with Spinach is bound to win fans, vegan or not. It’s packed with flavor and simple to make with a few pantry staples and fresh veggies. Made it? Tag @cookmerecipes using the hashtag #cookmerecipes and share on Instagram!
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