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Low-Fat Spinach and Chickpea Soup Recipe

Nutritional Values

Recipe Type:


Calories 200


Total Time 30



1 can (15 oz) chickpeas, drained and rinsed
4 cups fresh spinach, chopped
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon olive oil
6 cups vegetable broth (low-sodium)
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Lemon wedges for serving (optional)
Fresh parsley for garnish (optional)

Banane Ki Vidhi

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 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 (Optional):

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


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

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