Lemony Chickpea & Spinach Soup

Vegetarian, Gluten-Free 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.




  1. Heat the oil in a large heavy-bottomed saucepan or Dutch oven pan over medium heat.
  2. 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.
  3. Stir in the garlic and jalapeno and cook until the garlic is fragrant, about 30 seconds.
  4. Add the stock, chickpeas and spinach, bring to a boil, lower the heat to a simmer and cook for 30 minutes.
  5. Remove from heat and stir in the lemon juice and zest.
  6. Garnish each bowl with a little freshly grated Parmesan cheese, optional.


Don’t add the lemon juice during cooking – the flavor cooks away.