Description
A hearty and flavorful chickpea soup perfect for any meal.
Ingredients
Scale
- 2 (15-ounce) cans chickpeas
- 3 tablespoons Extra virgin olive oil
- 1 large yellow onion, (roughly chopped)
- 4 or 5 large garlic cloves, (minced)
- 1/2 teaspoon Kosher salt
- 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
- 4 cups vegetable broth (or chicken stock)
- 2 cups packed fresh baby spinach (2 to 3 ounces)
- 1/2 cup roughly chopped fresh flat-leaf parsley
- 1 large lemon, (halved)
- 1/2 cup grated pecorino Romano cheese
- Crusty bread, (for serving optional)
Instructions
- Get ready. Drain the chickpeas, reserving 1/2 cup of their liquid.
- Sauté the vegetables. In a large pot, heat 3 tablespoons of the olive oil over medium heat until shimmering. Add the onion and garlic and season with a big pinch of salt (about 1/2 teaspoon). Cook over medium heat, stirring regularly, until fragrant, about 5 minutes.
- Season with spices. Add the cumin, coriander, paprika, red pepper flakes, and black pepper and cook, stirring regularly for about 30 seconds.
- Incorporate the chickpeas. Add the chickpeas and stir to coat with the spices. Using a potato masher or the back of a sturdy fork, roughly mash the chickpeas (you’re just looking to break some of the chickpeas).
- Add the liquids. Add the stock and the reserved chickpea liquid. Raise the heat and bring to a boil, then boil for 5 minutes. Turn the heat down to medium-low and partly cover the pot with the lid. Simmer the soup for 30 minutes.
- Add the greens. Stir in the spinach and parsley, and let the soup sit for 1 minute, until the spinach wilts. Squeeze half a lemon over the soup, stir, and taste, adding more lemon juice if you like.
- Finish and serve. Transfer the soup to serving bowls and top each bowl with a drizzle of olive oil and a bit of grated pecorino Romano cheese. Serve with crusty bread.
Notes
- For a creamier texture, blend a portion of the soup before serving.
- Add additional lemon juice for brightness, if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 5mg