Description
A quick and delicious chickpea soup that can be prepared in just 20 minutes.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 medium carrot, chopped
- 1 medium stalk of celery, chopped
- 4 cups vegetable stock
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 cups baby spinach
- Juice of 1 lemon
- Chopped fresh parsley for garnish
Instructions
- Heat the extra virgin olive oil in a large saucepan over medium heat.
- Add the chopped onion, carrot, and celery, cooking for about 5 minutes until softened and translucent.
- Incorporate the finely chopped garlic and sauté for an additional minute.
- Introduce the drained chickpeas and vegetable stock to the pot, followed by cumin powder, smoked paprika, salt, and black pepper.
- Allow the mixture to come to a gentle boil, then lower the heat and let it simmer for 10 minutes.
- Fold in the baby spinach and cook for another 2 minutes until the spinach wilts.
- Remove from heat and stir in the fresh lemon juice, adjusting seasoning as needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley.
Notes
- This recipe serves 4.
- Feel free to adjust the seasoning to your taste.
- For added flavor, consider using homemade vegetable stock.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
Keywords: 20-Minute Simple Chickpea Soup, quick chickpea soup, easy soup recipe