Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups fresh baby spinach
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil over medium heat in a large heavy bottomed pot. Add onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and carrots have softened.
  2. Stir in the minced garlic, cumin, and smoked paprika. Cook for 60 seconds until the spices smell toasted and fragrant. Note: Don't let the garlic brown too much or it turns bitter.
  3. Pour in the drained chickpeas and vegetable broth. Bring the mixture to a boil.
  4. Reduce heat to low and simmer for 10-15 minutes. The broth should bubble gently, not boil violently.
  5. Use an immersion blender to pulse the soup 3-5 times. Note: Stop early so you still have plenty of whole chickpeas for texture.
  6. Stir in the baby spinach. Cook for about 1 minute until the leaves have wilted into the soup.
  7. Stir in the lemon juice and chopped parsley just before removing from heat.
  8. Taste and add an extra pinch of salt or pepper if needed.