Hearty Spinach Chickpea Soup
If you have a craving for Middle Eastern flavors, try this Chickpea Soup recipe. This balanced one-pot meal is brimming only with healthy ingredients and earthy spices.
Servings: 8 servings
- 2 (15 ounce) cans chickpeas
- 1 (15-ounce) can peeled tomatoes
- 1 onion large
- 1 carrot large
- 2 stalks of celery
- 1 cup peas
- 3 tbsp olive oil
- 1 tbsp Baharat spice mix
- 1 tsp salt
- 3 cups baby spinach
- 4 cups water
Preheat a large pot with olive oil over medium heat. Once hot, add finely chopped onion and saute until translucence. Add Baharat spice mix. Stirring constantly, cook for one more minute.
Add sliced carrot and chopped celery. Saute for two more minutes and add chopped canned peeled tomatoes.
Then stir in chickpeas, peas, and pour the water. Season with salt to taste and mix until well combined. Turn up the heat to high and bring the soup to a boil. Once bubbling, lower the heat, close the pot with the lid, and leave it simmering for about 15-20 minutes until the vegetables are soft.
Once your chickpea soup is ready to go, add a bunch of fresh baby spinach. It will definitely add an exceptional, delicate, slightly fresh taste. Squeeze some lemon juice if desired.
Calories: 218kcal | Carbohydrates: 39g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Sodium: 1489mg | Potassium: 1703mg | Fiber: 10g | Sugar: 22g | Vitamin A: 3429IU | Vitamin C: 88mg | Calcium: 280mg | Iron: 9mg