Print

Lemony Chickpea Soup with Spinach and Potatoes

Lemony Chickpea Soup with Spinach and Potatoes
Print Recipe

Lemony Chickpea Soup with Spinach and Potatoes is a bright, nourishing, and comforting one-pot dish that blends creamy chickpeas, tender potatoes, and vibrant spinach, all elevated with fresh lemon juice and zest. This easy-to-make soup offers a perfect balance of hearty texture and refreshing citrus tang, ideal for cozy nights or light lunches throughout the year.

Ingredients

Scale

Main Ingredients

  • 1 can (15 oz) chickpeas, drained and rinsed (or 1 ½ cups cooked chickpeas)
  • 2 medium Yukon Gold or red potatoes, diced into uniform pieces
  • 4 cups fresh spinach leaves
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced
  • 2 tablespoons fresh parsley, chopped (optional, for garnish)

Spices and Seasonings

  • 1 teaspoon ground cumin
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Step 1: Sauté Aromatics
    Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, cooking until they are soft and fragrant, about 5 minutes, to form the flavorful base of the soup.
  2. Step 2: Cook Potatoes and Chickpeas
    Add the diced potatoes and drained chickpeas to the pot, stirring to coat them with the sautéed aromatics. Pour in 4 cups of vegetable broth and bring the mixture to a gentle simmer. Cook for 15-20 minutes, or until the potatoes are tender.
  3. Step 3: Add Spinach and Flavorings
    Toss in the fresh spinach leaves and cook just until wilted, about 2-3 minutes. Stir in the lemon zest and lemon juice. Season with salt, freshly ground black pepper, and ground cumin to taste, balancing the soup’s bright and earthy flavors.
  4. Step 4: Final Touches
    Adjust seasoning as needed. For a creamier texture, lightly mash some of the chickpeas and potatoes directly in the pot. Remove from heat and garnish with fresh chopped parsley if desired. Serve warm.

Notes

  • Always use fresh lemon juice and zest for the best bright flavor; avoid bottled lemon juice.
  • Dice potatoes into uniform pieces to ensure even cooking and consistent texture.
  • Add spinach at the end of cooking to preserve its vibrant color and fresh taste.
  • Use low-sodium vegetable broth to control salt levels and adjust seasoning gradually.
  • Lightly mashing some chickpeas and potatoes thickens the soup without requiring cream or dairy.

Nutrition

Keywords: lemony chickpea soup, spinach soup, potato soup, vegan soup, gluten free soup, easy chickpea recipe, healthy soup, one-pot soup

Find it online: https://jamescookes.com/lemony-chickpea-soup-with-spinach-and-potatoes/