This is a delicious soup, full of healthy ingredients and tasty spices. It was especially nice on a chilly winter’s day.

Chickpea and Spinach Soup

Serving Size: 4


  • 1 tablespoon oil
  • 1/2 onion, chopped
  • 1 6oz canned chickpeas, drained, rinsed
  • 1 garlic clove, minced
  • 2-3 cups vegetable stock
  • 1/2 cup baby soup pasta
  • 150 g / 5 1/2 oz baby leaf spinach
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon nutmeg
  • Salt and Pepper to taste
  • 1 tablespoon sweet paprika
  • pinch saffron


  1. Heat the oil in a large soup pot.
  2. Saute the onions until glassy.
  3. Add the spices and mix to make an aromatic even mixture.
  4. Add the chickpeas and mix well.
  5. Add the vegetable stock and baby pasta.
  6. When the pasta has become soft.
  7. Add the spinach and cook until just wilted.
  8. We enjoy he soup as it is at this stage.
  9. If you wish for a thicker creamer soup, you can puree half of he soup, and have the other half as chunky ingredient, or you may wish t puree the whole soup for a smooth thick mixture.