Description
A hearty and flavorful chickpea and spinach soup that’s perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup white onion, chopped
- 1 tablespoon garlic, minced (about 3 large cloves)
- 1 teaspoon ground turmeric
- 1/2 teaspoon chili flakes
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1/4 cup dried white rice
- 4 cups vegetable stock
- 2 tablespoons lemon juice plus more to taste
- 2 cups spinach
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
Instructions
- Warm the olive oil in a large cooking pot over medium heat. When the oil is hot, add the onion. Sauté for 3-4 minutes to soften.
- Stir in the garlic, turmeric, and chili flakes and cook another minute until the garlic is fragrant.
- Add the chickpeas and rice to the pot and mix well, coating the chickpeas and rice in the golden onion mixture.
- Pour the vegetable stock and lemon juice into the pot and bring the mixture to a boil. Once boiling, reduce the heat down so that the soup maintains a gentle simmer and let cook for about 10-15 minutes or until the rice has cooked.
- Stir in the spinach, parsley, and cilantro and cook another 5 minutes. Taste the soup and season with more salt and lemon juice if needed. Don’t be afraid to add more lemon juice – it really makes this soup pop!
- Serve warm and topped with additional fresh herbs if desired and enjoy.
Notes
- Adjust the lemon juice to taste for added brightness.
- This soup can be made ahead of time and stored in the refrigerator for a few days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg