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Creamy Spinach Chickpea Soup

Photo: Annabelle Breakey; Styling: Charlotte March
Total time 1 hr, 15 mins

Serves 6 (makes 8 cups) (serving size: about 1 1/3 cups)

Curry, ginger, and mint give this soup a kick, while puréed chickpeas make it hearty enough to eat as a main course. For the best texture, purée until silky smooth.


  • 4 1/2 tablespoons canola oil, divided
  • 3/4 cup diced shallots (2 medium)
  • 1 tablespoon minced garlic
  • 2 tablespoons minced fresh ginger
  • 2 cans (15 oz. each) chickpeas (garbanzos), drained and rinsed
  • 5 cups reduced-sodium chicken or vegetable broth
  • 1 teaspoon kosher salt
  • 6 cups packed spinach leaves (from about 10 oz. bunch spinach, rinsed well and stems trimmed)
  • 1 1/4 teaspoons curry powder
  • 1 1/2 tablespoons lime juice
  • 2 tablespoons small whole or chopped fresh mint leaves

Nutrition Information

  • calories 226
  • caloriesfromfat 50 %
  • protein 9.5 g
  • fat 13 g
  • satfat 1.2 g
  • carbohydrate 20 g
  • fiber 0.9 g
  • sodium 527 mg
  • cholesterol 21 mg

How to Make It

  1. Heat 3 tbsp. oil in a medium pot over medium heat and add shallots. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and ginger and cook until aromatic, about 1 minute more.

  2. Add chickpeas, broth, and salt. Cover and bring to a boil. Reduce to a simmer and cook until flavors are well blended and chickpeas are very soft, about 25 minutes. Add spinach and cook just until softened and bright green, about 2 minutes. Let cool 5 minutes.

  3. Meanwhile, heat remaining 1 1/2 tbsp. oil in a small frying pan over medium-low heat. Stir in curry powder and cook until aromatic, 30 seconds. Remove from heat.

  4. Whirl half of soup at a time in a blender, starting on low speed, until very smooth. Ladle into bowls. Just before serving, stir lime juice into curry oil and drizzle over soup. Garnish with mint.