Chickpea and Spinach Soup

Name: Chickpea and Spinach Soup
Cook time: 24 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 150 g yellow onion small dice; 12 g garlic minced; 4 g ground cumin; 1 g red pepper flakes; 30 g tomato paste; 400 g canned diced tomatoes with juices; 480 g canned chickpeas drained and rinsed; 750 ml vegetable stock; 250 ml water; 8 g fine salt; 2 g black pepper freshly ground; 120 g baby spinach; 10 ml olive oil divided; 30 ml lemon juice freshly squeezed; 10 g flat-leaf parsley chopped; 240 g crusty bread toasted if desired

This weeknight soup builds a fast aromatic base of onion, garlic, cumin, and tomato, then simmers chickpeas in stock until the broth tastes cohesive and lightly thickened. Spinach goes in at the end so it stays vivid, and lemon juice plus parsley lift the finish. It eats as a substantial main, especially with the optional bread for mopping up the broth.

By Julienne

Cook time: 24 minutes

Servings: 4

Ingredients

20 ml olive oil divided
150 g yellow onion small dice
12 g garlic minced
4 g ground cumin
1 g red pepper flakes
30 g tomato paste
400 g canned diced tomatoes with juices
480 g canned chickpeas drained and rinsed
750 ml vegetable stock
250 ml water
8 g fine salt
2 g black pepper freshly ground
120 g baby spinach
10 ml olive oil divided
30 ml lemon juice freshly squeezed
10 g flat-leaf parsley chopped
240 g crusty bread toasted if desired

Instructions

Set a large soup pot over medium heat. Add 20 ml olive oil and the diced onion. Cook, stirring occasionally, until the onion is translucent and softened, about 5 minutes. The onion looks glossy and softened but not browned.
Add the garlic, cumin, and red pepper flakes if using. Cook for 30 seconds, stirring constantly, until fragrant. The garlic smells aromatic and the spices are blooming, not burning.
Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes, chickpeas, vegetable stock, water, salt, and black pepper, then bring to a boil. The soup is bubbling and the tomato paste no longer smells raw.
Reduce to a steady simmer and cook uncovered for 14 minutes, stirring occasionally, until the chickpeas are tender and the broth tastes integrated. The chickpeas are tender and the broth has a fuller, slightly thicker taste.
Stir in the spinach a handful at a time and cook just until wilted, 1 to 2 minutes. Turn off the heat, then add the remaining 10 ml olive oil, lemon juice, and parsley. The spinach has wilted and the soup tastes bright after the lemon is added.
Ladle into bowls and serve with the optional crusty bread. The soup is steaming hot with chickpeas and spinach evenly distributed in each bowl.