Chickpea Spinach Soup

 

There's nothing more comforting than a bowl of hot soup on a cold winter's day, and this soup ticks all the boxes. Chickpeas are a great source of plant-based protein, not to mention fiber and other vitamins and minerals. Spinach is also loaded with nutrients and antioxidants. Moreover, this soup tastes great and is quick to put together! Just serve with some crusty bread and a sprinkle of parmesan cheese and you've got dinner on the table in about 45 minutes start to finish.

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Chickpea Spinach Soup

(adapted from The Mediterranean Dish)

• 
  ▢2 (15-ounce) cans chickpeas, drained
• ▢3 tablespoons extra virgin olive oil 
• ▢1 large yellow onion, roughly chopped
• ▢4 or 5 large garlic cloves, minced
• ▢salt to taste
• ▢1 teaspoon ground cumin
• 1 teaspoon ground coriander (I didn't have this so omitted it)
• ▢3/4 teaspoon sweet paprika
• ▢1/2 teaspoon red pepper flakes
• ▢1/2 teaspoon ground black pepper
• ▢4 cups chicken stock or vegetable broth
• ▢2 cups packed fresh baby spinach 
• ▢1/2 cup roughly chopped fresh flat-leaf parsley
• ▢1 large lemon, halved
• ▢1/2 cup grated parmesan or pecorino Romano cheese

Sauté the onion and garlic in the olive oil until wilted. Add the chickpeas and seasonings and stir for a few minutes to let the chickpeas absorb the flavors of the spices. Using a potato masher, push down on the chickpeas to split some of them. You're not trying to puree them, but just break down some of the chickpeas to make a thicker soup. Add the chicken stock or vegetable broth and cook for about 1/2 hour.

Just before serving, add the spinach and parsley and let them wilt in the hot soup.

Squeeze the 1/2 lemon into the pot and serve in warm bowls with a drizzle of olive oil, the grated cheese and some good crusty bread.