Ingredients:

  • 2 cans (15 oz each) chickpeas, drained and rinsed (400 g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 bell pepper (red or yellow), diced
  • 1 zucchini, diced
  • 4 cups vegetable broth (960 ml)
  • 1 teaspoon ground cumin (2 g)
  • 1 teaspoon smoked paprika (2 g)
  • Salt and pepper, to taste
  • Juice of 1 lemon
  • 2 cups fresh spinach (60 g)
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, and sauté until translucent (about 5 minutes).
  3. Stir in minced garlic; cook until fragrant (about 1 minute).
  4. Mix in diced carrots and bell pepper; sauté for 5 minutes.
  5. Add diced zucchini, and continue cooking for another 3-4 minutes.
  6. Stir in drained chickpeas, followed by ground cumin and smoked paprika; cook for 2 minutes.
  7. Pour in vegetable broth; bring to a simmer.
  8. Season with salt and pepper; let soup simmer for 15-20 minutes to develop flavors.
  9. Just before serving, stir in spinach and lemon juice; cook until spinach wilts (about 2 minutes).