Curry Chickpea Soup with Spinach

Horizontal top view of Curry Chickpea Soup on a dark wooden board with lemon wedges.

Curry Chickpea Soup with Spinach

This easy and delicious Curry Chickpea Soup is filled with healthy ingredients like greens, herbs, and legumes and is ready in 30 minutes or less!

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 146kcal

Author: Stephanie Wilson

Ingredients

2 cans chickpeas
3 tablespoons olive oil
1 yellow onion chopped
3 cloves garlic pressed or minced
2 teaspoons curry powder (*see notes for substitutions)
½ teaspoon red pepper flakes
salt and pepper to taste
4 cups vegetable broth or low sodium chicken broth
2 cups spinach baby spinach leaves preferred
½ cup fresh parsley chopped
1 large lemon halved
parmesan cheese to taste

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Instructions

Drain the chickpeas and reserve ½ cup of their liquid.
In a large soup pot or Dutch oven, heat 3 tablespoons olive oil over medium heat. Add chopped onion and garlic, and season with salt (about ½ teaspoon). Saute, stirring frequently, until softened and fragrant. Add the curry powder (or seasoning) and stir for 30 seconds.
Add the chickpeas to the pot and stir to coat with spices. Using a potato masher or a fork, mash some of the chickpeas to thicken the soup.
Pour in the stock and reserved chickpea liquid. Increase heat to high and bring soup to a boil and cook for 5 minutes. Reduce heat, partially cover the pot and simmer for 20 minutes.
Turn off the heat and stir in the spinach and parsley. Let sit for 1 minute or until the spinach wilts. Juice half of the lemon and stir into the soup. To serve, top each serving with Parmesan cheese.

Notes

Curry Powder: You can substitute 1 teaspoon ground cumin, 1 teaspoon ground coriander, and ¾ teaspoon of sweet paprika for the curry powder if desired.

Greens: While the recipe is written using baby spinach leaves, feel free to add your favorite green. Note that different greens need varying degrees of cooking, like kale. Add sooner if needed.

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