Chickpeas & spinach soup

Chickpea & spinach soup(2)

If you stock tins of beans and chickpeas in your larder as I do, you won’t have any trouble putting this together in a jiffy.  I used frozen whole leaf spinach which I always keep in the freezer as it is so handy just when you need to chuck in a few 100 grams of spinach in your curry, lentils or just steam to go with your meal.

This chickpeas & spinach soup is so yummy, I promise it will become a permanent feature on your menu.  This recipe produces two regular soup helpings and one whopping big helping for yourself on a cold, winter’s evening.  I resisted the temptation to use tomatoes!   I wanted to avoid an overwhelming taste of tomatoes but instead to allow the earthiness of the chickpeas to dominate without hindrance from any other competing flavour and as much as I love tomatoes, they do tend to take over!


Chickpea & spinach soup

2 regular, 1 meal size serving


1 tin chickpeas (400 grams), drained
80-100 grams fresh or frozen leaf spinach, chop fresh spinach (don’t be tempted to add more spinach as it will overwhelm the soup!)
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, sliced
½ teaspoon turmeric
½ teaspoon cumin powder
¼ teaspoon dried oregano
Salt to taste
250ml water


  1. Puree one-third of the chickpeas with a little water from the 250ml
  2. Fry the onion and garlic in olive oil until onion is translucent but not brown
  3. Take off heat, add spices, oregano, whole and pureed chickpeas and water
  4. Cover and simmer gently for 15 minutes, then add chopped spinach and salt to taste
  5. Cover and simmer for another 15 minutes
  6. Adjust seasoning and check consistency for preference

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