Description
A quick and easy chickpea soup packed with flavor and nutrition, perfect for a weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cans chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped spinach
- Juice of 1 lemon
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and cook for another minute.
- Stir in the chickpeas, vegetable broth, cumin, smoked paprika, salt, and black pepper.
- Bring the soup to a boil, then reduce heat and let simmer for 10 minutes.
- Add the chopped spinach and lemon juice, stir, and cook for an additional 2 minutes.
- Serve hot and enjoy!
Notes
- This soup can be blended for a smoother texture if desired.
- Feel free to add extra vegetables like carrots or zucchini.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg