Description
A hearty and healthy vegan soup packed with chickpeas and spinach.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 6 cups vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 (10-ounce) package frozen spinach
- Salt and black pepper to taste
- Fresh lemon juice, for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add garlic, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
- Pour in vegetable broth and add chickpeas. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in frozen spinach and cook until wilted, about 5 minutes.
- Season with salt and black pepper to taste.
- Serve hot, with a squeeze of fresh lemon juice.
Notes
- For a creamier soup, you can blend a portion of the soup before adding the spinach.
- Garnish with fresh parsley or cilantro if desired.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean