Chickpea and Spinach Tomato Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 28-ounce can crushed tomatoes
• 4 cups vegetable broth
• 1 15-ounce can chickpeas, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Juice of 1 lemon
• Optional garnish: fresh parsley

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
3. 3 Pour in crushed tomatoes and vegetable broth, stirring to combine.
4. 4 Add chickpeas and bring to a simmer.
5. 5 Stir in spinach until wilted, about 2-3 minutes.
6. 6 Season with salt, pepper, and lemon juice to taste. Simmer for another 5 minutes.
7. 7 Serve hot, garnished with fresh parsley if desired.

Equipment

• Large pot
• Wooden spoon
• Immersion blender (optional)

Variations

• Add cooked pasta or rice for a heartier meal.
• Include diced potatoes for extra texture.

Substitutions

• Use canned diced tomatoes if crushed are not available.
• Substitute spinach with kale for a different green.

Pairings

• Warm crusty bread
• A simple green salad with vinaigrette

Nutrition

Tips

• For a creamier texture, blend half the soup with an immersion blender before serving.
• Add a dash of cayenne pepper for a kick of heat.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm crusty bread.
• Pair with a side salad for a complete meal.

FAQ