Chickpeas and Spinach Soup
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.
Chickpeas and Spinach Soup
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
Hide Step Photos-
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)
Micheal Reynolds
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!!Yon D Mihab
My family love soups during fall season. We mostly having soup and bread for dinner every weeknight. my wife makes excellent soup, I will give her info about your chickpea and spinach soup recipe. lets have some chickpea soup tonight.Shannon
Chickpeas and spinach! two of my favorite ingredients, I will be trying this weekend.D. Marleen
My younger son recently identified with gluten allergies and this soup will be a perfect treat for him. I am trying to make everything homemade this season since canned stuff are packed with wheat and rye. Loving your website, gr8 source of so many gluten free recipes. thanks for all your effort Savita.Manisha
Love chickpeas and specially with sour cream, yumm and delicious, I will be trying it soon.