Spicy Chickpea and Spinach Soup

READY IN: 35mins
Recipe by KelBel

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

Top Review by Blue Chickpea

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.

Ingredients Nutrition

Directions

  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.

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