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A steaming bowl of Mediterranean chickpea soup with fresh spinach and carrots.

Classic Mediterranean Chickpea Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 280 kcal

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 large carrots , peeled and sliced into rounds
  • 2 stalks celery , diced
  • 3 cloves garlic , minced
  • 2 cans (15.5 oz each) chickpeas, drained and rinsed
  • 1 quart vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 sprig fresh rosemary
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 2 cups fresh baby spinach

Instructions
 

  • Heat olive oil in a large pot or Dutch oven over medium heat.
  • Add onion, carrots, and celery; sauté for 6 to 8 minutes until vegetables begin to soften.
  • Stir in minced garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
  • Add drained chickpeas and vegetable broth, then place the rosemary sprig on top.
  • Bring the soup to a boil, then reduce heat to low and simmer partially covered for 20 minutes.
  • Remove the rosemary sprig. Using a ladle, transfer 1 cup of the soup to a blender, puree until smooth, and return to the pot to thicken.
  • Stir in the baby spinach and lemon juice; cook for 2 minutes until spinach is wilted.
  • Season with salt and pepper to taste before serving.