Chickpea and Spinach Soup
Basic Information
- Servings: 4
- Serving Size: 1 bowl (1.5 cups)
- Difficulty: 2
- Budget: 2
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Meal Type: Main Dish
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Jain (no onion/garlic option)
- Rastafarian Ital
Equipment
- - Large pot
Ingredients
- 2 cups canned chickpeas, rinsed and drained
- 4 cups fresh spinach
- 4 cups vegetable broth
- 1 onion , chopped (optional for Jain)
- 2 cloves garlic, minced (optional for Jain)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- - Salt and pepper to taste
Directions
- - Heat olive oil in a pot over medium heat, sauté onion and garlic (if using) for 3-4 minutes.
- - Add chickpeas, cumin, salt, pepper, and broth; bring to a boil, then simmer for 15 minutes.
- - Stir in spinach and cook for 5 minutes until wilted.
- - Serve 1.5 cups per portion warm.
Storage
Refrigerate in an airtight container for up to 4 days. Reheat on stovetop or microwave.
Nutrition
- Calories: 240
- Protein: 10g
- Fat: 10g
- Carbs: 30g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A