A bold, plant-based soup that combines chickpeas, fragrant spices, and fresh spinach for a quick 25-minute meal full of warmth and comfort.

Scale

1 tbsp olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 can chickpeas, drained and rinsed

4 cups low-sodium vegetable broth

2 cups fresh spinach

1 tsp ground cumin

1/2 tsp smoked paprika

Pinch of cayenne pepper

Salt & pepper to taste

Heat olive oil in a pot over medium heat.

Add onion and sauté until translucent, about 4 minutes.

Stir in garlic and cook for 30 seconds.

Add chickpeas, cumin, paprika, cayenne, and a splash of broth. Stir for 2 minutes.

Pour in the rest of the broth, bring to a boil, then reduce heat to simmer for 10 minutes.

Stir in spinach and cook until wilted, 2–3 minutes.

For creamier texture, purée part or all of the soup. Season with salt and pepper. Serve hot.

You can use kale or chard instead of spinach.

Add lemon juice, fresh parsley, or red chili flakes before serving for extra brightness.

Keywords: quick soup recipes, spicy chickpea soup, spinach chickpea soup, 30-minute soups