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Vegan Chickpea Soup with Spinach Recipe

A cozy, comforting bowl of protein-rich chickpeas, tender spinach, and aromatic herbs. Totally vegan, totally fabulous.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 1 tsp cumin powder
  • ½ tsp paprika
  • 1 tomato chopped
  • 1½ cups cooked chickpeas or 1 can, drained
  • 3 cups vegetable broth
  • 2 cups fresh spinach roughly chopped
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice of ½ lemon

Method
 

  1. Heat olive oil in a saucepan and sauté onion till golden and slightly overdramatic.
  2. Add garlic, cumin, and paprika. Stir for 1 minute like you're casting a spell.
  3. Toss in tomato, cook till soft and emotionally available.
  4. Add chickpeas and broth. Simmer for 15 minutes while your skincare absorbs.
  5. Stir in spinach. Cook 5 more minutes till it wilts like your willpower in Zara.
  6. Season with salt, pepper, and lemon juice. Optional: blend half the soup for extra creaminess.
  7. Serve hot and bask in the smug glow of healthy choices.

Notes

🔍 Nutritional Values (Per Serving)

  • Calories: 215
  • Total Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 30g
  • Fiber: 7g
  • Protein: 10g

💊 Vitamins & Minerals (Per Serving)

  • Iron: 12%
  • Vitamin A: 60%
  • Vitamin C: 25%
  • Folate: 18%
  • Magnesium: 10%

💡 Notes & Flavor Tips

  • Use smoked paprika if you're feeling a little extra.
  • Add chili flakes if your soul needs a kick.
  • Toss in cooked quinoa or rice to bulk it up like your gym crush.
  • Garnish with lemon zest or parsley when you're trying to impress absolutely no one but yourself.