Description
A comforting and nourishing chickpea soup with tender potatoes, fresh spinach, and a bright hint of lemon. This wholesome dish is packed with flavor and perfect for a light yet satisfying meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium carrots, diced
- 2 medium potatoes, peeled and cubed
- 1 can (400 g) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 2 cups fresh spinach, chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté for about 5 minutes until softened.
- Add garlic, thyme, oregano, cumin, and chili flakes. Cook for 1 minute until fragrant.
- Add carrots and potatoes, stirring to coat with spices.
- Pour in vegetable broth and add chickpeas. Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
- Stir in spinach and cook for 2–3 minutes until wilted.
- Remove from heat and stir in lemon juice and zest. Adjust seasoning if needed.
- Garnish with fresh parsley and serve warm.
Notes
- Blend part of the soup for a creamier texture.
- Add celery for extra depth of flavor.
- Substitute spinach with kale or Swiss chard.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
- Add extra broth when reheating if soup thickens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 0 mg
