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chickpea soup
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5 from 1 vote

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Morrocan, Oriental, World
Keyword: Chickpea Soup, Chickpea Soup recipe
Servings: 8 servings
Calories: 218kcal
Author: Nata


  • 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
  • lemon


  • 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