Banane Ki Vidhi
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.
Stir in cumin, coriander, and smoked paprika. Cook for an additional minute to toast the spices.
Add drained and rinsed chickpeas to the pot. Stir to combine with the vegetables and spices.
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 chopped spinach to the soup. Cook for an additional 3-5 minutes until the spinach is wilted.
Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.
Ladle the low-fat spinach and chickpea soup into bowls. Squeeze a lemon wedge over each serving if desired.
Garnish the soup with fresh parsley for a burst of freshness.
Serve this nutritious and flavorful soup as a light lunch or dinner option.