Soup
Chickpea and Spinach Soup
Canned chickpeas, spinach and lemon in 25 minutes: a green soup that fills you up.
- Gluten-free
- Vegan
- Prep
- 5 min
- Cook
- 25 min
- Servings
- 4
Some ingredients may contain gluten; check the package labels.
Ingredients
How many servings?
- 1 onion
- 2 cloves garlic
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 can canned chickpeas
- 5 cups (1000 ml) vegetable broth
- 200 g spinach
- 1 tsp salt
- 2 tbsp lemon juice
Method
- Chop the onion and garlic, drain the chickpeas and wash and chop the spinach.
- Heat the olive oil in a pot and cook the onion and garlic over medium heat for 3 minutes, then the cumin for 30 seconds.
- Add the cooked chickpeas and vegetable broth. Bring to a boil, then reduce the heat and simmer for 12 minutes.
- Add the spinach and salt and cook 3 more minutes; blend half of the soup and stir it back in.
- Stir in the lemon juice and serve.