Weight Watchers Chickpea Soup
Warm, hearty, and packed with wholesome goodness, this Weight Watchers Chickpea Soup is the perfect low-calorie comfort food for any season. Brimming with tender chickpeas, nutrient-rich spinach, and a medley of aromatic vegetables, this satisfying soup is spiced with cumin, coriander, and paprika for a subtly smoky depth of flavor. The addition of fresh lemon juice at the end brightens the dish, while an optional garnish of parsley adds a touch of freshness. In just 35 minutes, including prep and cook time, you can create this protein-packed dish that’s ideal for a healthy lunch or dinner. Best of all, it’s made with simple, pantry-friendly ingredients and is a great option for those following Weight Watchers or seeking a nourishing, veggie-forward meal. Serve it with a side of crusty bread or enjoy it on its own for a light yet filling bowl of comfort!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Carrots, peeled and diced
- 2 stalks Celery stalks, diced
- 2 cups Canned chickpeas, drained and rinsed
- 4 cups Vegetable broth, low-sodium
- 1 cup Crushed tomatoes, canned
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Baby spinach
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onions and cook for 3-4 minutes until softened.
Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.
Add the chickpeas, vegetable broth, crushed tomatoes, cumin, coriander, paprika, salt, and black pepper to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes, allowing the vegetables to soften and the flavors to meld.
Using an immersion blender, partially blend the soup to create a slightly creamy texture while keeping some chunks for heartiness. Alternatively, transfer half the soup to a blender, blend until smooth, then return it to the pot.
Stir in the baby spinach and let it wilt for 2-3 minutes.
Remove the soup from heat and stir in the lemon juice.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3691 mg | 160% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 38.9 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3144 mg | 67% | |
*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.
