Spinach & Chickpea Soup

Creamy, garlicky spinach & chickpea soup recipe

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This is a thick, creamy soup that really satisfies any spinach cravings you might be having. I’m assuming I’m not the only one who craves warm, garlicky, wilted spinach? It’s so good! Plus spinach is loaded with all sorts of good vitamins so this soup will definitely help you fill your leafy greens quota for the day. It’s also pretty quick and easy, which is always nice.

Take a pound or so of spinach and rinse it well, then throw it in a big pot over medium heat, stirring occasionally, until the spinach has wilted down nice and soft. Remove from the pot and set aside.

In that same pot, heat up some onions and a bunch of garlic until softened and just starting to brown. Add two (drained, rinsed) cans of chickpeas (or feel free to buy dry chickpeas and prep them ahead of time) and about 2 cups of vegetable broth, along with the wilted spinach. Add two tablespoons lemon juice, a teaspoon or so of salt, and a teaspoon or so of tahini (this is optional – if you don’t have tahini around it’s not worth buying a jar just for this). You can also add black pepper to taste.

Heat until the broth starts to boil and then either use an immersion blender or transfer to a regular blender and puree it until it’s nice and smooth. This would go great with some nice crusty bread!

Anyone else get weird vegetable cravings sometimes? I also really want brussels sprouts a lot. Beats craving sugar and junk food, though! (Not that I don’t crave those sometimes too…)

Spinach & Chickpea Soup

This makes 4-6 servings and is vegan, gluten & soy free.


  • 1 lb Spinach, rinsed
  • 1 onion, chopped
  • 4-6 cloves garlic, chopped
  • 2 (15 oz) cans of chickpeas (or garbanzo beans, whatever you want to call them)
  • 2 cups vegetable broth
  • 2 Tbsp lemon juice
  • 1 tsp tahini (optional)
  • 1 tsp salt
  • Black pepper to taste


Wilt spinach in a large pot over medium heat. Once it is wilted down remove & set aside. In the same pot, heat onion & garlic over medium heat until softened and slightly brown, about 7-8 minutes. Add chickpeas, broth, lemon juice, tahini, salt & pepper and bring to a boil. Once it is heated through, blend thoroughly until creamy and serve.

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3 thoughts on “Spinach & Chickpea Soup”

  1. I made this soup yesterday and it was fantastic. I’d call it more of a stew-ish soup, since it’s thick, but I enjoyed it like that because then you can serve it lukewarm or cold and it works as a side.

  2. ah, i totally crave warm, wilted spinach too! good to know i’m not alone. this recipe looks amazing, i’m definitely making it soon. i just stumbled across your blog and am loving your recipes!