Ingredients
Scale
- 3 tbsp olive oil
- 1 large white onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4-6 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp turmeric
- ½ tsp dried chili flakes (optional)
- 1 tsp salt, plus more to taste
- 2 – 540 ml cans chickpeas, drained and rinsed
- 8 cups vegetable or low sodium chicken broth
- 8 cups baby spinach
- Juice of half a lime
- 2 tbsp each fresh parsley and cilantro, chopped (optional)
Instructions
- Prepare all the ingredients.
- Heat olive oil in a large pot over medium heat.
- Add onion, carrot, and celery; stir to combine.
- Cover and cook, stirring occasionally, for 5 minutes.
- Add garlic, cumin, paprika, turmeric, chili flakes, and salt. Stir well and continue cooking for 2 minutes.
- Add drained and rinsed chickpeas; stir to coat them in the spices.
- Pour in the broth and bring it to a gentle simmer. Cover and simmer for 30 minutes.
- (Optional) Partially puree the soup with a hand blender or remove 2 cups to blend and add it back for creaminess.
- Add all of the spinach and stir. Let it simmer for 5 minutes until spinach wilts.
- Remove from heat and add fresh herbs and lime juice. Taste and adjust salt as needed.
Notes
This soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg