Spicy Spinach and Chickpea Curry Soup with Couscous
Warm up your evening with our Spicy Spinach and Chickpea Curry Soup with Couscous, a hearty and flavor-packed recipe that blends fragrant spices, vibrant vegetables, and wholesome grains. This vegan-friendly soup features tender chickpeas simmered in a rich, spiced vegetable broth infused with cumin, coriander, and turmeric, balanced by the earthiness of fresh spinach. A scoop of fluffy couscous is added to each serving for a comforting texture contrast, making every bite satisfying and nourishing. Garnish with a bright squeeze of lemon juice and a sprinkle of fresh cilantro for an extra layer of freshness. Ready in under an hour, this one-pot wonder is perfect for weeknight dinners or meal prep, delivering bold curry flavors in a cozy, soup-like form.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 0.5 teaspoons red chili flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons turmeric powder
- 15 ounces, drained and rinsed canned chickpeas
- 2 tablespoons tomato paste
- 4 cups vegetable stock
- 6 cups, roughly chopped fresh spinach
- 1 cup couscous
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 1 juiced (optional, for garnish) lemon
- 2 tablespoons, chopped (optional, for garnish) fresh cilantro
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until translucent.
Stir in the garlic, fresh ginger, and red chili flakes, and cook for another 1-2 minutes until fragrant.
Add the cumin, coriander, and turmeric powder. Stir to toast the spices for about 1 minute.
Mix in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Add the drained and rinsed chickpeas and stir to coat them well in the spiced mixture.
Pour in the vegetable stock, stir, and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 15 minutes.
Meanwhile, prepare the couscous according to the package instructions and set aside.
Once the soup has simmered, stir in the chopped spinach. Cook for 2-3 minutes, just until wilted.
Season the soup with salt and black pepper, adjusting as needed.
Serve the soup in individual bowls, adding a scoop of cooked couscous to each bowl.
Optionally, garnish with a squeeze of lemon juice and a sprinkle of fresh cilantro before serving.
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6315 mg | 275% | |
| Total Carbohydrate | 198.7 g | 72% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 36.3 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3356 mg | 71% | |
*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.
