Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red pepper flakes (optional)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 5 ounces fresh spinach, roughly chopped
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, cumin powder, turmeric powder, and red pepper flakes (if using). Cook for another minute until fragrant.
- Add the drained and rinsed chickpeas to the pot. Pour in the vegetable broth and stir well. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Add the roughly chopped spinach to the pot. Stir until the spinach wilts and turns bright green, about 2-3 minutes. Season with salt and pepper to taste.
- Remove the pot from the heat. Ladle the spinach chickpea soup into bowls and garnish with fresh cilantro or parsley, if desired. Serve hot and enjoy!
Notes
- For a creamier stew, blend a cup of the stew before adding the spinach.
- Add a squeeze of lemon juice at the end for a bright, zesty flavor.
- Feel free to add other vegetables like carrots, celery, or diced tomatoes.
- If you don’t have fresh spinach, you can use frozen spinach. Thaw it and squeeze out any excess water before adding it to the stew.
- Adjust the amount of red pepper flakes to control the spiciness of the dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg