Especially satisfying and rich for a meatless soup. It was much thicker than expected -- almost like a stew, so I used 6 cups of broth in total. I used part vegetable broth and still got a really hearty soup. (Slipped in a couple of Parmesan rinds, too, which was delicious.) Great recipe -- thanks for sharing! Made for Zaar World Tour III. UPDATE: I made this with lentils and kale instead of chickpeas and spinach and again I'm take by surprise at how thick and rib-sticking it is with no meat at all.
I used small dried chickpeas and a carton of vegetable broth. The soup went over well and also reheated well. I was tempted to add cayenne pepper, but resisted this time. I'll definitely make it again.
I loved this. It's a very tasty soup that you can do easily as you you are occupied with other things. The use of canned beans makes it so easy and the flavors are really lovely with the added lemon. I used red potato which worked very well. I have added this to my diabetic cookbook, it's healthy and low fat. I personally wouldn't add meat to it, this is too good just the way it is.