Hello everyone, lovers of good food and culinary cuddles! Today on the blog I bring you a classic of simple cuisine, revisited with a touch of exoticism and warmth: my Chickpea and Spinach Soup made at home. Forget sad and bland soups: this is a symphony of flavors that warms the body and soothes the spirit, perfect for a comforting dinner or a light yet substantial lunch. The preparation starts from a sweet and aromatic base of onion, carrots, and garlic, which is slowly sautéed to create the heart of this dish. This soup is not only delicious but also incredibly nutritious, a real health boost thanks to the proteins from the chickpeas and the vitamins from the spinach.
The real magic of this recipe lies in the harmony of spices. The traditional sauté is combined with a touch of the Mediterranean given by fresh Sage, which adds an herbal and enveloping note. But it’s the spicy trio that makes the difference: a generous dose of Turmeric gives a golden color and its benefits, while Sweet Paprika adds depth and an intense fragrance, uniquely enhancing the sweetness of the legumes. This combination transforms simple ingredients into a dish with a strong and intoxicating character, which will surprise you with every spoonful.
This soup is perfect for those looking for an easy-to-make dish suitable for everyone, being naturally vegetarian, vegan, and gluten-free. It requires few steps and can be prepared in a single pot; moreover, like all the best soups, it tastes even better the next day! If you’re looking for a dish that combines flavor, health, and simplicity, you’ve found the right recipe.
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 40 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 onion
- 2 carrots
- to taste extra virgin olive oil
- 1 clove garlic
- 10.6 oz cooked chickpeas, drained
- 1 glass water
- 1 tbsp vegetable stock powder
- 1 tsp turmeric powder
- 1 tsp sweet paprika
- 1 tsp dried sage, chopped
- 1/2 tbsp salt
- 8.8 oz blanched and drained spinach
- 1/2 lemon, juice
Tools
- Pan large
- Garlic press
- Lid
- Immersion blender
- Bowls
Steps
First, heat a large pan with a layer of oil and sauté the onion and carrots cut into rough pieces. Then add a crushed garlic clove and let it flavor for a few minutes over medium heat.
Next, add the cooked chickpeas already drained and rinsed under running water. Add sufficient water to cover everything and get ready for the next step.
To enrich our soup, add the vegetable stock powder, turmeric, sweet paprika, sage, and finally, salt.
To finish with the ingredients, add the blanched and drained spinach, and let it cook with the lid on for about 20 minutes.
At this point, take about 2 ladles of soup and place them inside a beaker or jug, then blend everything. Once you have obtained the mixture, pour it back into the cooking soup along with the juice of half a lemon and mix everything homogeneously. Once done, turn off the heat.
Finally, place the soup portions in a bowl or dish, garnish with raw oil and dill to taste before serving hot.
Tips
Before starting the recipe, prepare the ingredients that require preliminary steps, so blanch the spinach in advance and set them aside.
The chickpea and spinach soup can be stored for about 2 days in the fridge and can be reheated before consumption, maybe adding a bit of water to reconstitute it.
FAQ
Can I use other types of legumes?
You can replace chickpeas with cannellini beans.
