Hearty Ginger & Cumin Chickpea Soup
Cook Time
20 mins
 
This vegetarian and vegan-friendly stew is a hearty, meatless meal that's delicious on its own or served over brown rice or couscous.
Course: Soups
Cuisine: Middle Eastern, Vegetarian
Servings: 6 servings
Calories: 809 kcal
Ingredients
  • 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
Instructions
  1. 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. 

  2. 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.

Recipe Notes

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

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