Spinach and Chickpea Soup with Lemon and Smoked Paprika
Spinach and chickpea soup with lemon and smoked paprika is a delicious and healthy soup that combines traditional Spanish ingredients with a twist of lemon. Vegetarian and ready in under 30 minutes!
Equipment
- 1 large pot with lid (12-inch/30cm)
- Pan or pot for heating vegetable stock
- Ladle
- Potato masher
Ingredients
- 4 cups vegetable stock
- 30 oz. 900 grams canned chickpeas
- 3 tbsp extra-virgin olive oil
- 1 yellow onion roughly chopped
- 5 large garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon dried coriander
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 2 packed cups of fresh baby spinach
- ½ cup chopped fresh flat-leaf parsley for garnish
- 1 lemon cut in half
- Salt and pepper to taste
- Grated Manchego cheese optional as garnish
Instructions
- Prepare and heat your vegetable stock.4 cups vegetable stock
- In a large pot, heat 3 tablespoons of the olive oil over medium heat and brown onion (about 5 minutes).3 tbsp extra-virgin olive oil, 1 yellow onion
- Add garlic and stir through. Cook until fragrant (around 1 minute).5 large garlic cloves
- Add the chickpeas, cumin, dried coriander, smoked paprika, and cayenne pepper, and cook, stirring regularly for about 1 minute.30 oz. 900 grams canned chickpeas, 1 teaspoon ground cumin, 1 teaspoon dried coriander, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper
- Add around half of the vegetable stock, mix well, and season to taste. Simmer covered for around 10 minutes or until the chickpeas soften.Salt and pepper
- Use a potato masher to loosely mash around ½ of the chickpeas. Add the remaining vegetable stock and simmer covered for another 5 minutes.
- Add the fresh spinach leaves and stir through until the leaves wilt (around 1-2 minutes).2 packed cups of fresh baby spinach
- Remove from the heat, and add juice from 1 lemon. Mix well and serve with lots of fresh chopped parsley.1 lemon, ½ cup chopped fresh flat-leaf parsley
- To serve, add a few ladles worth into a bowl, then top with plenty of fresh chopped parsley, some shaved Manchego cheese, and a squeeze of fresh lemon juice or wedge of lemon on the side.Grated Manchego cheese
Video
Notes
Cooking notes:
- With ½ teaspoon of cayenne pepper, this dish is very mild and has only a small amount of heat. If you prefer more spicy, add more cayenne pepper, or add some fresh chopped birdseye chili.
- If you want a more tangy flavor, use fresh limes instead of lemon.
- Dried chickpeas can be used, but require additional preparation before they are suitable for cooking. Red the notes below on how to prepare dried chickpeas.
- We use fresh spinach leaves, but frozen spinach can be used.