Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Quick and easy, this Greek-inspired chickpea soup is hearty, chunky, lemony and herby and it feels like a warm hug. It’s healthy yet comforting and is gluten-free, vegetarian and vegan-friendly.
-
In a heavy pot, saute the onions, carrots and celery in olive with a pinch of salt for 8-10 minutes until softened and slightly caramelised. Stir a few times.
-
Add diced potatoes and garlic and stir through, then add the pepper, chili flakes and chickpeas and the zest of 1/2 lemon.
-
Add the stock, stir through and cover with a lid. Bring to a boil, then reduce the heat to simmering and cook for 15 minutes, until the potatoes are tender.
-
Open the lid and use a potato masher to break down the chickpeas and potatoes partially. This will add more starchy flesh to the soup, making it thicker and creamier.
-
Finally, add the lemon juice and spinach leaves. Stir through for 1-2 minutes, allowing the spinach to wilt into the soup.
-
Finish with 2 tablespoons of sour cream or Greek yogurt and chopped parsley and dill. Serve with a drizzle of olive oil, extra herbs and optional extra sour cream or Greek yogurt on top.
Calories: 468kcal | Carbohydrates: 73g | Protein: 19g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 1431mg | Potassium: 1123mg | Fiber: 17g | Sugar: 14g | Vitamin A: 5164IU | Vitamin C: 48mg | Calcium: 149mg | Iron: 7mg