Description
A warm, nourishing soup combining chickpeas, fresh vegetables, and aromatic spices, perfect for chilly nights.
Ingredients
Scale
- 1 can chickpeas (or dried chickpeas)
- 4 cups vegetable broth (or chicken broth)
- 2 carrots, diced
- 2 stalks celery, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tomatoes, diced (or 1 tbsp tomato paste)
- 2 cups spinach, chopped (or kale)
- 2 tbsp olive oil (or avocado oil)
- 1 tsp oregano
- 1 tsp cumin
- Salt and pepper to taste
- Lemon juice (optional, for serving)
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Sauté until the vegetables are tender.
- Stir in minced garlic, oregano, and cumin. Cook for another minute until fragrant.
- Add diced tomatoes and vegetable broth. Bring to a simmer for about 10 minutes to meld the flavors.
- Stir in chickpeas and spinach. Simmer for an additional 5–10 minutes until the spinach is wilted.
- Taste the soup and add salt and pepper as needed. Optional: squeeze lemon juice for brightness.
- Ladle the soup into bowls and drizzle with olive oil. Serve hot with crusty bread.
Notes
This soup keeps well in the fridge for up to five days. It also freezes well in individual portions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg