Chickpea, Spinach and Tomato Soup Recipe


  • 1(28 ounce) can diced tomatoes
  • 1 pound dry chickpeas, rinsed and picked over
  • 10 ounces frozen chopped spinach, defrosted
  • 2 tsps. Kosher salt
  • 1/2 tsp chili flakes
  • 1 lemon juice
  • 1 red onion, finely diced
  • 1/2 cup minced parsley (or a mix of parsley and cilantro)
  • 8 cloves garlic, minced
  • Freshly ground black pepper
  • 6 tbsps. extra-virgin olive oil
  • Dukkah (optional) (can be substituted with a small pinch of cumin)


Step 1

Soak beans overnight and boil until tender (reserve 2 cups of the cooking water).

Step 2

Puree 1 and 1/2 cups of the tender beans with the 2 cups cooking water, salt, and 2 tbsp olive oil.

Step 3

Place the whole chickpeas, pureed beans, lemon juice, tomatoes, spinach, and the chili flakes into a large saucepan, stir and bring to a simmer.

Step 4

In a small frying pan, add 2 tbsp of olive oil over high heat.

Step 5

Sauté the onion until softened then add the garlic and sauté for about 30 seconds.

Step 6

Stir in the onion and garlic from the frying pan into the simmering mixture, stir and adjust taste by adding salt and/or lemon juice.

Step 7

Add a little more water if needed.

Step 8

Ladle the soup into soup bowls, drizzle with remaining olive oil, freshly ground pepper, minced parsley, and a pinch of dukkah.

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