Ingredients
- Boiled chickpeas: 1 cup
- Fresh spinach: 2 cups, chopped
- Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Olive oil/vegetable oil: 1 tbsp
- Vegetable broth or water: 4 cups
- Tomato: 1, finely chopped
- Ground cumin: ½ tsp
- Ground paprika or red chili powder: ¼ tsp
- Salt: to taste
- Black pepper: to taste
- Lemon juice: 1 tbsp
- Fresh cilantro/parsley/coriander leaves: for garnish
Preparation
Heat oil in a pot over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add chopped onion and cook until translucent.
Stir in the cumin, paprika, and a pinch of salt. Cook for 1 minute, allowing the spices to bloom.
Add the chopped tomato and cook until soft, stirring occasionally.
Pour in the vegetable broth or water, and bring it to a boil.
Add the boiled chickpeas and chopped spinach. Simmer for 10-12 minutes until the spinach is wilted and flavors are combined.
Season with salt, black pepper, and lemon juice to taste.
Garnish with fresh cilantro or parsley and serve hot.
Servings: 3-4 servings
Notes
- You can use canned chickpeas for convenience, but rinse them well to reduce sodium content.
- For a creamier texture, blend a portion of the soup and mix it back in.
- Add other vegetables like carrots, zucchini, or celery for added nutrition.
