Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups baby spinach
- 1 tablespoon lemon juice
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in garlic and cumin; cook for 1 minute until fragrant.
- Add chickpeas, vegetable broth, diced tomatoes, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Stir in spinach and lemon juice; cook for 2-3 minutes until spinach is wilted.
- Serve hot.
Notes
- This soup can be stored in the refrigerator for up to 4 days.
- Feel free to add other vegetables for extra nutrition.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: soups
- Method: stovetop
- Cuisine: Mediterranean
- Diet: vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg