Chickpeas and Spinach Soup

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I just had the last of this delicious Chickpeas and Spinach Soup for lunch today. I will tell you this soup freezes well, so you can make a big batch and portion it out for a yummy soup anytime (just add the sour cream before serving). Pair it with a thick crusty bread or a salad and you are set.

Chickpeas and Spinach Soup sings on many healthy nodes, above all it is gluten-free and then spinach and low-sodium vegetable stock pack it with vegetable nutrition. At least 3 servings of recommend vegetable servings in one bowl for sure and the secret is my Homemade Vegetable Stock Recipe

I often chop extra veggies or keep the small leftover raw veggie pieces in freezer to make stock. So whenever I am in kitchen making a veggie variety soup, side-by-side I also utilize my time in making 6-8 cups of vegetable stock. And then for next few weeks, whenever I want, I can make soups, stews and rice with homemade stock - less sodium, almost no fat and packed with at least 2 veggie servings per cup or cup and half.

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 4 Servings Serves: 4

Ingredients

  • 2 Cup Chickpeas (Canned or fresh boiled Chickpeas)
  • 2 Cup Spinach (Baby Spinach)
  • 1/2 Cup Sour Cream
  • 1 tbsp Canola Oil
  • 1 tsp Salt and Black Pepper (adjust per taste)
  • 1/2 tsp Red Pepper Powder (Paprika)
  • 2 Garlic (cloves of garlic)
  • 2 Cup Vegetable Stock
  • 1 Cup Mix Vegetables (diced 1 stalk celery, 1 red potato, 1 yellow onion)
  • 1 tbsp Cumin Powder
  • 1 tbsp Coriander Powder
  • 1 tsp Thyme

Directions

  • 1. Dice onion and all other veggies. Heat oil in a deep pot, add onion and saute for 5 minutes till onion are soft and translucent.
  • 2. Add cumin, coriander, thyme, paprika and stir for 1 minute till herbs make onion fragrant.
  • 3. Add chopped veggies and cook for 5 minutes.
  • 4. Now, add vegetable stock, 2 cups of water, bring to boil. Add chickpeas and simmer for about 8-10 minutes till chickpeas are done to your liking.
  • 5. Add spinach and continue cooking for 2 minutes. then add sour cream, mix well and remove from heat.
  • 6. Serve it hot with side of crusty bread or salad. Enjoy!!
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5 comment(s)

I tried your chickpea soup yesterday night, luckily had all ingredients home except sour cream, but I have to tell you it was great even without it though I have saved a small bowl and I am gonna try with sour cream today. thanks for an excellent recipe!!
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