Go Back

Hearty Chickpea and Spinach Soup with Lemon

Chickpea and spinach soup with lemon simmers chickpeas, potatoes, and vegetables in seasoned broth until the potatoes are fork-tender. Mashing some of the chickpeas and potatoes thickens the soup, while spinach and fresh lemon juice add a bright finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cloves garlic minced
  • 1 tsp cumin ground
  • 0.5 tsp smoked paprika
  • 6 cups vegetable broth low-sodium
  • 2 can (15 oz) chickpeas drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 lb potatoes Yukon Gold, cut into 1/2-inch pieces
  • 1 bay leaf
  • 5 oz baby spinach
  • 2 tbsp lemon juice fresh

Equipment

  • 1 6-quart pot

Method
 

  1. Heat the olive oil in a 6-quart pot over medium heat.
  2. Add the onion, carrots, celery, kosher salt, and black pepper, and cook for 7 to 9 minutes, stirring occasionally, until the vegetables begin to soften.
  3. Stir in the garlic, cumin, and smoked paprika and cook for 30 seconds, until fragrant.
  4. Add the vegetable broth, chickpeas, tomatoes, potatoes, and bay leaf.
  5. Bring to a boil over medium-high heat, then reduce the heat and simmer uncovered for 18 to 22 minutes, until the potatoes are fork-tender.
  6. Remove and discard the bay leaf.
  7. Mash some of the chickpeas and potatoes against the side of the pot to thicken the soup.
  8. Stir in the spinach and lemon juice and cook for 1 to 2 minutes, until the spinach is wilted.

Notes

For a thicker soup, mash more chickpeas and potatoes against the pot. Refrigerate leftovers for up to 4 days; this soup freezes well. It is naturally vegan and gluten-free.