Spicy Chickpea and Spinach Soup

Total Time
Prep 5 mins
Cook 30 mins

Quick vegetarian soup that uses ingredients that I have on hand all of the time. Serve with bread.

Ingredients Nutrition


  1. Heat oil in large saucepan over medium heat.
  2. Add onion, garlic, rosemary, red pepper and salt. Cook and stir for about 5 minutes.
  3. Add chickpeas, tomatoes and water; bring to a boil. Reduce heat and simmer for 15 minutes.
  4. Using a stick blender, blend the soup to partial puree. (basically, puree until as smooth or chunky as you like). You can also add about 1 cup to a blender and puree then add back to pan.
  5. Add spinach, return to a boil. Reduce heat and simmer for 10 minutes.
Most Helpful

I really loved this. Substitutions: I used dried chickpeas that I cooked from scratch instead of canned, and I added more salt. The diced tomatoes were sodium free so I think it evened out. I also ground some Ecuadorian black pepper over this before serving to add extra kick, because I didn't find it very spicy.

Blue Chickpea November 03, 2008

A delicious, very quick and easy soup to prepare! And like all soup recipes, very adaptable. We don't like our food spicy, so I omitted the red pepper flakes, doubled the spinach and added some cumin. I also used a combination of chicken stock and white wine (about 50/50), simply because I'm always looking to sneak some wine in where I see the opportunity to do so - to add to the flavour. It was largely the spinach that drew me to this recipe, so that's why I doubled that - favourite - ingredient! Thanks KelBel, for a great recipe using readily on hand ingredients! Made for Newest Zaar Tag.

bluemoon downunder July 15, 2008