Hearty Ginger & Cumin Chickpea Soup

This vegetarian and vegan-friendly stew is a hearty, meatless meal that's delicious on its own or served over brown rice or couscous. 

Prep:  5 minutes
Cook: 20 minutes
Yield: 6 Servings


  • 2 tsp extra virgin olive oil
  • 2 cups chopped onion
  • 1 tsp table salt, divided
  • 2 cloves minced garlic
  • 2 tsp cumin
  • 1 tsp ginger
  • 1 15 oz can diced tomatoes in their own juice, undrained
  • 3 15 oz cans chickpeas, drained & rinsed
  • 2 5 oz containers pre-washed baby spinach
  • 2 TB water
  • 1 TB fresh lemon juice
  • ¼ cup chopped cilantro


Heat oil in a large non-stick skillet over medium-low heat.  Add onion and ½ tsp salt and sauté, stirring frequently, for 10 minutes or until softened.  Stir in garlic, cumin, and ginger and cook for 1 minute.  Add tomatoes and chickpeas to pan, stir to combine, and mash chickpeas slightly with a potato masher.  Use tongs to toss in baby spinach, sprinkle mixture with water, and cook, covered for 5-10 minutes or until spinach is wilted (tossing mixture once half-way through).  Stir in lemon juice, cilantro, and remaining ½ tsp salt. 


If you like your dishes on the hot side, feel free to add ¼ tsp cayenne pepper when you add the other spices.