A warm, comforting soup made with tender chickpeas, potatoes, carrots, tomatoes, and leafy spinach in a flavorful garlic-herb broth. Serve with crusty toasted bread just like the picture!
Prep Time: 15 minutes Cook Time: 35–40 minutes Total Time: 50–55 minutes Servings: 4–6
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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3 garlic cloves, minced
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2 medium carrots, diced
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2 medium potatoes, peeled and cut into cubes
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1 can (15 oz / 425 g) chickpeas, drained and rinsed
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1 can (14.5 oz / 410 g) diced tomatoes
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5 cups vegetable broth or chicken broth
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3 cups fresh spinach, roughly chopped
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1 teaspoon paprika
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1 teaspoon dried oregano
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½ teaspoon ground cumin
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½ teaspoon dried thyme
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½ teaspoon black pepper
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Salt, to taste
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1 tablespoon lemon juice
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2 tablespoons chopped fresh parsley
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Crusty bread, for serving
Instructions
1. Sauté the vegetables
Heat olive oil in a large soup pot over medium heat. Add the diced onion and carrots. Cook for 4–5 minutes, stirring occasionally, until softened.
2. Add the garlic and spices
Stir in the minced garlic, paprika, oregano, cumin, thyme, and black pepper. Cook for about 30–60 seconds until fragrant.
3. Add potatoes and tomatoes
Add the cubed potatoes and diced tomatoes. Stir well so the vegetables are coated with the spices.
4. Pour in the broth
Add the chickpeas and vegetable broth. Stir everything together and bring the soup to a boil.
5. Simmer until tender
Reduce the heat to low, cover partially, and simmer for 20–25 minutes, or until the potatoes and carrots are fork-tender.
6. Add the spinach
Stir in the fresh spinach and cook for another 2–3 minutes, until wilted.
7. Adjust the flavor
Add salt to taste and stir in the lemon juice. For a thicker soup, gently mash a few potato pieces and chickpeas against the side of the pot.
8. Garnish and serve
Ladle the hot soup into bowls. Sprinkle with fresh parsley and serve with toasted crusty bread.
Tips for the Best Soup
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For deeper flavor: Let the onions and carrots soften properly before adding the broth.
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For a thicker texture: Mash some of the cooked potatoes and chickpeas.
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For extra heat: Add a pinch of red pepper flakes.
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For more vegetables: Add chopped zucchini or celery.
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For a vegan version: Use vegetable broth and check that your bread is dairy-free.
Storage
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Freeze for up to 3 months. The potatoes may soften slightly after thawing.
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Reheating: Warm gently on the stove, adding a little broth or water if needed.
Frequently Asked Questions
Q: Can I use dried chickpeas? Yes. Cook them completely before adding them to the soup.
Q: Can I use frozen spinach? Yes. Thaw and drain it first, then stir it into the soup near the end.
Q: Can I make this soup ahead of time? Yes! The flavors develop beautifully overnight. Add a splash of broth when reheating if it becomes too thick.
Q: What can I serve with this soup? Crusty bread, garlic toast, a Mediterranean salad, or a grilled cheese sandwich are great choices.
Enjoy your hearty, homemade chickpea and vegetable soup!