Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 4 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped for garnish
- Lemon wedges, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, and cook until the onion is translucent, about 5 minutes.
- Stir in the curry powder, ground cumin, and cayenne pepper. Cook for another minute until fragrant.
- Add the chickpeas, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lemon wedges on the side.
Notes
- You can use fresh or canned tomatoes for this recipe. If using fresh, consider peeling and seeding them for a smoother texture.
- For a creamier soup, you can blend a portion of the soup before adding the spinach.
- If you like a tangy flavor, add a squeeze of lemon juice directly into the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 260 kcal
- Sugar: 7 g
- Sodium: 800 mg (varies with broth and chickpeas used)
- Fat: 6 g
- Saturated Fat: 0.9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg
Keywords: Curry Chickpea Soup, Spinach Soup, Vegan Curry Soup, Healthy Soup Recipe, Plant-Based Soup