Spicy Chickpea and Spinach Soup
Warm up with a bowl of Spicy Chickpea and Spinach Soup, a nourishing and flavor-packed recipe that’s perfect for cozy evenings or light meals. This hearty vegan soup combines tender chickpeas, wilted spinach, and a vibrant tomato-based broth infused with aromatic garlic, ginger, and warming spices like cumin, coriander, and smoked paprika. A dash of red pepper flakes gives it just the right amount of heat, while fresh lemon juice and a garnish of cilantro add a bright, zesty finish. Ready in under 45 minutes and made with pantry staples, this one-pot wonder is as easy as it is satisfying. Serve it with a crusty bread or pita for a filling, plant-based meal that’s packed with protein, fiber, and bold Mediterranean flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 tablespoon, grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1.5 teaspoons smoked paprika
- 0.5 teaspoons red pepper flakes
- 1 14-oz can crushed tomatoes
- 4 cups vegetable broth
- 2 15-oz cans, drained and rinsed chickpeas
- 5 cups, packed fresh spinach
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh lemon juice
- 0.25 cup, chopped, for garnish cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
Add the ground cumin, ground coriander, smoked paprika, and red pepper flakes. Stir constantly for 30 seconds to toast the spices.
Pour in the crushed tomatoes and cook for 2-3 minutes, stirring to combine and let flavors meld.
Add the vegetable broth and chickpeas. Stir well, bring to a boil, and then reduce the heat to a simmer. Cover the pot and let it cook for 15 minutes.
Add the fresh spinach to the pot and stir until wilted, about 2-3 minutes.
Season the soup with salt and black pepper to taste.
Turn off the heat and stir in the fresh lemon juice.
Ladle the soup into bowls and garnish with chopped cilantro.
Serve hot with crusty bread or pita for dipping, if desired.
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4818 mg | 209% | |
| Total Carbohydrate | 337.7 g | 123% | |
| Dietary Fiber | 90.1 g | 322% | |
| Total Sugars | 72.6 g | ||
| Protein | 102.4 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 852 mg | 66% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 5452 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
