How to Make Spinach and Chickpea Soup


by Papri Spice



Full Recipe:

Serves 4 people as a main.

Prep time: 2 minutes
Cook time: 25 minutes
Ready in: 27 minutes

This spinach and chickpea soup with lemon, coriander, and smoked paprika is a delicious and healthy soup that combines traditional Spanish ingredients with a twist of lemon. We first tried a rendition of this when we went to a friend’s house for dinner. We both loved it and asked for the recipe. They found it on PureWow and it turns out it’s a recipe from Suzy Karadsheh (creator of The Mediterranean Dish).

We’ve kept most of the recipe true to the original but just made some slight changes like using smoked instead of sweet paprika, and subbing dried cilantro leaves instead of ground cilantro powder. We’ve also knocked up the spice profile with a little cayenne pepper, giving this recipe a nice warm kick without overpowering the other ingredients.

This easy one-pot recipe has lots of tangy flavor from the lemon and fresh parsley, and also has a rich smokiness and heat from the cayenne pepper and smoked paprika. Served piping hot, this soup is best when garnished with lots of fresh chopped parsley (and optionally, grated Manchego cheese).

Here’s what you’ll need:

4 cups vegetable stock
30oz. (900 grams) canned chickpeas
3 tbsp extra-virgin olive oil
1 yellow onion, roughly chopped
5 large garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried coriander
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
2 packed cups of fresh baby spinach
½ cup chopped fresh flat-leaf parsley (for garnish)
1 lemon, cut in half
Salt and pepper (to taste)
Grated Manchego cheese (optional as garnish)

1 large pot with lid (12-inch/30cm)
Pan or pot for heating vegetable stock
Potato masher

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