Low-Fat Spinach and Chickpea Soup Recipe

Sauté Aromatics:

In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are softened.

Add Spices:

Stir in cumin, coriander, and smoked paprika. Cook for an additional minute to toast the spices.

Add Chickpeas:

Add drained and rinsed chickpeas to the pot. Stir to combine with the vegetables and spices.

Pour Broth:

Pour vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Cook for about 15-20 minutes until the vegetables are tender.

Add Spinach:

Add chopped spinach to the soup. Cook for an additional 3-5 minutes until the spinach is wilted.

Season:

Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.

Serve:

Ladle the low-fat spinach and chickpea soup into bowls. Squeeze a lemon wedge over each serving if desired.

Garnish (Optional):

Garnish the soup with fresh parsley for a burst of freshness.

Enjoy:

Serve this nutritious and flavorful soup as a light lunch or dinner option.