You know those nights when your brain is buffering and your stomach’s yelling? This soup is the cheat code. It’s zesty, cozy, and ridiculously satisfying—like chicken soup’s cool, plant-based cousin who travels Europe and reads labels.
One pot, minimal chopping, big flavor. If you can open a can and squeeze a lemon, you can nail this.
What Makes This Recipe Awesome
- Big flavor, low effort: Lemon, garlic, and cumin stack instant depth without complicated steps.
- Hearty but light: Chickpeas and potatoes make it filling, while spinach keeps it fresh and bright.
- Weeknight-friendly: Ready in about 30 minutes, with pantry staples you probably already have.
- Flexible: Works with canned or cooked chickpeas, any greens, and multiple broth options.
- Meal-prep gold: Reheats beautifully, and the flavors get even better the next day.
Ingredients Breakdown
- Olive oil: For sautéing and a silky finish.
- Yellow onion (1 medium), diced: Sweet base flavor.
- Garlic (4 cloves), minced: Non-negotiable aroma and punch.
- Celery (2 ribs), chopped: Classic soup backbone.
- Carrots (2 medium), sliced: Subtle sweetness and color.
- Potatoes (2 medium), diced: Yukon golds or russets for tender, creamy bites.
- Chickpeas (2 cans, drained and rinsed): Protein and texture; or 3 cups cooked.
- Vegetable broth (6 cups): Use low-sodium to control seasoning.
- Bay leaf (1) and thyme (1 tsp dried or 1 tbsp fresh): Herbaceous depth.
- Ground cumin (1 tsp) + smoked paprika (1/2 tsp): Warmth and subtle smokiness.
- Red pepper flakes (optional, 1/4 tsp): Gentle heat.
- Fresh spinach (4–5 cups, roughly chopped): Baby spinach wilts fast; kale also works.
- Lemon zest (1) + lemon juice (1–2 lemons): The “lemony” in the title—add to taste.
- Fresh parsley or dill (1/4 cup), chopped: Bright finish.
- Salt and black pepper: Season like you mean it.
- Optional finish: A drizzle of olive oil or a spoonful of Greek yogurt for creaminess.
Instructions
- Sweat the aromatics: Warm 2 tbsp olive oil in a large pot over medium heat. Add onion, celery, and carrots.
Cook 5–6 minutes until softened and glossy.
- Add garlic and spices: Stir in garlic, cumin, smoked paprika, thyme, and red pepper flakes. Cook 1 minute until fragrant (aka your kitchen smells amazing).
- Build the base: Add potatoes, chickpeas, bay leaf, and vegetable broth. Bring to a boil, then reduce to a lively simmer.
- Simmer to tender: Cook 12–15 minutes, until potatoes are fork-tender.
Skim any foam if needed.
- Optional creaminess: For a thicker body, mash a cup of potatoes/chickpeas against the pot wall, or blend 1–2 cups and return to the pot.
- Greens and zing: Stir in spinach and cook 1–2 minutes until wilted. Remove from heat. Add lemon zest and juice.
Start with the juice of 1 lemon and adjust.
- Finish and season: Stir in parsley or dill. Taste and add salt and pepper. Finish with a drizzle of olive oil or dollop of yogurt if desired.
Storage Tips
- Fridge: Keeps 4 days in an airtight container.
The lemon stays bright; flavors meld beautifully.
- Freezer: Up to 3 months. Cool completely, leave headspace, and freeze. Thaw overnight in the fridge.
- Reheat: Warm gently on the stove with a splash of water or broth.
Add extra lemon after reheating to revive the brightness.
Why This is Good for You
- Plant-powered protein and fiber: Chickpeas keep you full and support digestion.
- Vitamins A, C, K: Spinach and carrots bring antioxidant firepower.
- Potassium and complex carbs: Potatoes provide steady energy without the crash.
- Heart-healthy fats: Olive oil supports absorption of fat-soluble vitamins. Science and deliciousness can be friends, FYI.
Common Mistakes to Avoid
- Overcooking the spinach: Add at the end to keep it vibrant, not swampy.
- Skipping the zest: Lemon juice alone is good; zest makes it great.
- Under-salting: Low-sodium broth needs assertive seasoning. Taste multiple times.
- Boiling aggressively: Simmering prevents mushy potatoes and sad chickpeas.
- Adding lemon too early: Acidity can dull during long cooking—stir it in off heat.
Recipe Variations
- Greek-ish twist: Add oregano, finish with dill and a swirl of yogurt or feta.
- Creamy vegan: Blend half the soup and finish with coconut milk or cashew cream.
- Spice-forward: Up the cumin, add coriander and turmeric; garnish with chili oil.
- Green swap: Use kale or Swiss chard; simmer 5 minutes longer before adding lemon.
- Grain boost: Stir in cooked rice, orzo, or quinoa for extra body.
- Protein upgrade: Add shredded rotisserie chicken if you’re not keeping it vegan—no rules, just flavor.
FAQ
Can I use dried chickpeas?
Yes.
Cook 1 1/2 cups dried chickpeas until tender (Instant Pot works great), then use about 3 cups cooked in the recipe.
What potatoes work best?
Yukon golds hold shape and stay creamy. Russets break down more—great if you like a thicker texture. Both win, IMO.
Is this gluten-free?
Yes, as written.
Just confirm your broth is certified gluten-free.
How do I make it spicier?
Add more red pepper flakes, a diced jalapeño with the aromatics, or finish bowls with hot sauce or chili crisp.
Can I make it in a slow cooker?
Yes. Sauté aromatics first, then cook on Low 6–7 hours or High 3–4 until potatoes are tender. Stir in spinach and lemon at the end.
What can I serve with it?
Crusty bread, garlic toast, or a simple side salad.
Bonus points for a parmesan frico on top.
The Bottom Line
This Lemony Chickpea Soup With Spinach & Potatoes is fast, bright, and wildly comforting. It’s the kind of weeknight win that tastes like you tried hard—without actually trying hard. Keep lemons on hand, stock chickpeas, and you’re one pot away from a bowl that hits every note.
Dinner, solved.