Mediterranean Chickpea and Spinach Soup
A light and nourishing soup made with chickpeas, fresh spinach, and olive oil, perfect for a Mediterranean touch.
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 garlic cloves grated
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 4 cups vegetable stock
- 1 cup cooked chickpeas
- 2 cups fresh spinach roughly chopped
- 1 tomato grated or diced
- 1 teaspoon lemon juice
- Salt and black pepper
- For garnish: Fresh parsley and lemon wedges
Instructions
- Heat olive oil in a pot over medium heat. Add the onion and sauté for 3-4 minutes.
- Stir in the garlic and cook for another minute.
- Add cumin and red pepper flakes, and stir to combine.
- Pour in the vegetable stock, add chickpeas and grated tomato, and bring to a boil. Simmer for 15 minutes.
- Add the chopped spinach and cook for another 5 minutes.
- Stir in the lemon juice and season with salt and black pepper.
- Serve hot in bowls, garnished with fresh parsley and lemon wedges.
NUTRITION FACTS (Per Serving)
Calories: 190 kcal
Carbs: 20 g
Fat: 8 g
Protein: 7 g