Lemony Chickpea & Spinach Soup
This Lemony Chickpea and Spinach Soup is chockful of vegetables: onions, carrots, celery, red bell pepper, jalapeno, garlic, and spinach. The chickpeas offer a little heartiness and the lemon a light, refreshing finish.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: about 2 quarts 1x
- Category: Vegan/Vegetarian
- Method: Soup
Ingredients
Scale
- 2 tablespoons olive oil
- 2 cups minced onion (1 large onion)
- 1 cup minced carrots (4 carrots)
- 1 cup minced celery (4 stalks)
- red bell pepper, diced
- 1 large jalapeno, minced
- 1 tablespoon minced cloves of garlic (about 2 large cloves)
- 2 teaspoons kosher salt
- ¼ teaspoon crushed red pepper flakes
- 6 cups vegetable stock
- 2 cans (x ounces each) chickpeas, rinsed and drained
- 2 ten-ounce packages frozen chopped spinach
- Garnish
- freshly grated Parmesan cheese, optional
Instructions
- Heat the oil in a large heavy-bottomed saucepan or Dutch oven pan over medium heat.
- Stir in the onions, carrots, celery, pepper, salt and pepper flakes. Cover and sweat for 3-4 minutes, stirring occasionally; if the onions are browning, lower the heat a bit.
- Stir in the garlic and jalapeno and cook until the garlic is fragrant, about 30 seconds.
- Add the stock, chickpeas and spinach, bring to a boil, lower the heat to a simmer and cook for 30 minutes.
- Remove from heat and stir in the lemon juice and zest.
- Garnish each bowl with a little freshly grated Parmesan cheese, optional.
Notes
Don’t add the lemon juice during cooking – the flavor cooks away.
Find it online: https://honeypiesrecipes.com/lemony-chickpea-spinach-soup/